Masala Idli & Idli Rice
- Urad dal – 1 cup
- Fenugreek seeds / uluva – 1 tsp
- Royal Idli rice – 3.5 cup
- Water – As required
- Idli, made with Royal Idli rice – 5 large, cubed
- Oil – 2-3 tbsp
- Mustard seeds – 1/2 tsp
- Onion – 1/2 cup, chopped
- Ginger and garlic – 3/4 tsp each
- Green chilies – 1-2 finely chopped
- Curry leaves – A few
- Turmeric powder – 1/2 tsp
- Chilli powder (mildly spicy) – 1 tsp
- Coriander powder – 3/4 tsp
- Garam masala powder – 3/4 tsp
- Hot water – 3 tbsp
- Tomato ketchup – 2 tsp
- Salt – As required
- Coriander leaves – 3-4 tbsp, chopped
- Use a wet grinder to grind the batter. Rinse urad dal thoroughly and soak in ample water along with uluva/fenugreek for at least 5 – 6 hrs.
- Rinse Royal idli rice thoroughly and soak in ample water in a large bowl for at least 5 – 6 hrs.
- Drain and add urad dal to the grinder jar along with salt and little water (you can add the water
that you used to soak urad dal). Grind it to a smooth, thick and fluffy batter. Add water in between, if required. It takes around 15-20 minutes. Transfer the batter to a large vessel.
- Drain the soaked rice and add to the grinder along with little water (that was used to soak it). Add enough salt. Grind to a fine paste (not extremely fine, rice batter should not be as smooth as urad dal batter). Add it to the ground urad dal. Mix both the batters well using your hands. Allow to ferment for at least 6-7 hrs (during summer) or overnight (during cold weather, keep the batter in a warm place – for eg: inside a warm oven with oven light on) and use in this recipe
- Once fermented, the batter will turn light, bubbly and fluffy. Gently mix the batter.
- Grease idli plates with gingelly oil. Pour batter in the molds. Steam for 10-13 minutes over medium heat. Remove the idli plates from steamer and allow to cool for 2-3 minutes. Remove the idlis using a spoon. Serve with sambar/chutney/podi. Store leftover batter in the refrigerator for one week
- Heat 2 tbsp oil and add idli cubes. Fry over medium for a few minutes till golden. Remove to a
- Heat 1 tbsp oil and add onion, ginger, garlic, green chilies and curry leaves. Cook till onion begins
to change color. Add turmeric powder, chilli powder, coriander powder and garam masala powder. Cook over low heat for 1-2 minutes. Add hot water and boil for 1-2 minutes. Next add tomato ketchup and give a stir. Next add hot water, bring to a boil and add the fried idli cubes. Toss well. Cook for a few minutes, stirring in between, till the idli cubes are well coated with the masala. Switch off. Sprinkle finely chopped coriander leaves and a tsp of lemon juice (optional). Serve immediately.