Masala Idli

How to Prepare

1. Prepare the idli
2. Soak the idli rice, urad dal, and fenugreek seeds separately as per pre-processing times.
3. Grind the soaked urad dal and fenugreek seeds into a smooth batter, adding water as needed.
4. Grind the soaked idli rice into a slightly coarse batter.
5. Mix both batters together in a large bowl, add salt, and allow to ferment for 8-10 hours or overnight in a warm place.
6. After fermentation, grease the idli molds with oil.
7. Pour the batter into the molds, filling them about 3/4 full.
8. Steam the idlis in an idli steamer for 10-12 minutes or until a toothpick inserted comes out clean.
9. Let the idlis cool for a minute, then remove them from the molds using a spoon.
10. For Masala Idli, cut the idlis into bite-sized pieces.
11. Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves, and green chilies, and sauté for a minute.
12. Add chopped onions and sauté until golden brown.
13. Add turmeric powder, red chili powder, and garam masala, and mix well.
14. Add the idli pieces and toss gently to coat them with the masala.
15. Garnish with coriander leaves and serve hot with chutney or sambar.