Masala Idli is quite different from normal idli as we are using lot of fresh vegetables in it. But it is equally easy to prepare as normal idli. It is very healthy and completely oil free breakfast. If you are adding more vegetables it will give more taste and make it more nutritious as well. Especially capsicum gives very nice flavor to your idli.
Try and enjoy the delicious and mouth watering masala idli.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
- 2 cups idli batter
- 1 tsp ginger and garlic paste
- 1 carrot, finely chopped
- 1 capsicum, finely chopped
- 1 large onion, finely chopped
- 3 pieces cauliflower
- 1 tsp mustard seeds
- A pinch of hing (asafoetida)
- 1 tsp cumin seeds
- 2 green chillies
- Fresh coriander leaves
- Salt to taste
- 2 tsp ghee
- A pinch of turmeric powder
Soak 1 cup urad dal and 2 cups suji (or idli rava) for 6 hours.
Grind the urad dal to a smooth paste and add idli rava to that paste and mix it well and leave it for over night.
For Masala idli
Take a non-stick pan and heat it. Once hot, add 1 tsp ghee in to it.
Add mustard seeds and when they start spluttering, add green chilies, chopped onions and a pinch of hing in to a pan.
Let it fry until onions start becoming light brown color and then add ginger and garlic paste let them fry for some time.
Now you can add the rest of all chopped vegetables, salt, turmeric powder and fry them for some time. Switch off the flame and let it cool down.
Take one cup of idli batter and add the vegetable mixture in to the batter and mix well.
Take your idli plate and apply 1 drop of ghee to the idli plate and pour some batter in to the plate.
Put the idli stand in idli cooker and let them cook for 15 minutes with steam.
Then your mouth watering and colorful masala idli’s are ready to serve.
You can serve these masala idli’s with sambar or any chutney.