Veg Masala Idli Recipe. Transfer it into a mixie jar. The idlis are fried till they are crispy and then tossed in curry leaves and south indian spices.
It is also a good source of protein and minerals. Cut leftover steamed idlis ( dal idli / rava idli) into two halves or also you can cut it in four pieces. Idli is a healthy food that is low in fat and high in dietary fiber.
Table of Contents
1/4 Teaspoon Mustard Seed (Rai) 1/4 Teaspoon Cumin Seeds (Jeera) 1 Green Chili Seeded And Cut In Length Wise In Four;
Serve hot idli with chutney and sambar. Let them splutter for one minute. Once done remove the idlis and keep aside.
Heat Ghee In A Tadka Pan, Add Mustard Seeds, Curry Leaves, Asafoetida, Gotta Urad, Chana Dal Saute Until Light Brown.
Add turmeric pwd, red chili pwd, coriander pwd, saunf pwd and garam masala pwd. Step 3) finally add some pepper powder and coriander leaves, combine well. Transfer it to a deep bowl and add the onion, carrot, cabbage, cumin seeds, coconut and salt and mix well.
Grease The Idli Stand With Little Oil And Pour The Mixture In Each Blocks.
Pour 2 cup water into the cooker and put it on the stove to heat. Add in asafoetida and mix. Cut the onion, cabbage and capsicums.
1/2 Cup Yogurt (Curd, Dahi) 3/4 Cup Water Use As Needed;
1 teaspoon samber powder optional 1 cup coarse sooji (samolinai) 1/2 teaspoon salt; In another pan add oil.
Step 4) Spread The Masala Filling And Cover It With A Slice Of Bread.
Pour spoonfuls of batter into greased idli moulds and steam in a steamer for 10 to 12 minutes or till they are done. Instructions for making kanchipuram idli: Then with a help of a masher or with the back side of a tumbler mash everything nicely.