Idli or idly is a type of savoury rice cake. To make Idli, four parts uncooked rice (Idli rice or parboiled rice) to one part whole white lentil (black gram, Vigna mungo), which is soaked separately for at least six hours. Optionally spices such as fenugreek seeds may be added during the soaking process and then they're ground into a fine paste in order to add additional flavour before being combined with coarser-ground browned basmati rice and left overnight for fermentation where its volume will more than double.
Masala Idli is quite different from normal idli as we are using a lot of fresh vegetables in it. But it is equally easy to prepare as normal idli. It is a 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 a very nice flavour to your idli.
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 overnight.
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.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.