Masala Idli Recipe. When cool, mix the semolina and yogurt to a smooth batter add the salt. Add mustard seeds to the pan and let it crack.
Cook until they turn translucent. Add mustard seeds to the pan and let it crack. Fry it for two minutes and add chopped onions to it.
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When Oil Is Hot, Add Mustard Seeds Into It.
Heat the oil in a wok/kadai. Grease the idli steamer plates with ghee and pour the batter into each area of the steamer. Combine all the ingredients and dry roast on a hot tava (griddle) for 1 minute.
Add Chopped Onions And Sauté Them Well.
Next add the tamarind paste, turmeric, sambar powder, jaggery/ sugar and salt. Wash and cut all the vegetables ( onion, cabbage, capsicum, tomato) into thin long slices and keep a side for later use. With all the veggies used, this recipe turns out to be colorful and flavorful, and healthy at the same time.
How To Make Masala Rava Idli.
Take it off the heat and let it cool. The mixture will begin foaming. Add the tempering/ tadka ingredients and when the seeds start to splutter, add the onions and cook till they start to get brown around the edges.
I Got This Idea From Tarla Dalal’s Recipe About 5 Years Ago.
A pinch asafoetida (hing) salt to taste. Then add the onions, let it turn light pink and then add the cut tomatoes. Since then i am making this as a snack.
Cut The Left Over Idlis Into Small Cubes.
Cut leftover idlis into pieces. 200 calories 20 grams fat Based on the size of the idlis cut it into several cube shapes (match the image below).