Masala Idli – மசாலா இட்லி


  • Rice – 250g
  • White Urad dal – 125g
  • Fennel seeds – 50g
  • Small onions – 10
  • Tomatoes – 2
  • Potatoes – 3
  • Red Chilli powder – 3 tsp
  • Turmeric powder – 1 tsp
  • Pepper powder – 2 tsp
  • Asafoetida – A pinch
  • Coconut – 1
  • Ginger – 1
  • Garlic cloves – 6
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • curry leaves – Few
  • coriander leaves – Few
  • salt – Required

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Wash Urad dal, rice, fennel seeds cleanly and soak them with enough water for 5-6 hours
  2. Drain water from rice, urad dal, fennel seeds and keep aside
  3. Chop onions, tomatoes finely, grind chana dal, grate ginger and finely chop garlic, chop coriander leaves, grate coconut and keep aside
  4. Cut the potatoes and boil them in water for 5 minutes then peel the skin of the potatoes and mush it well
  5. Using mixer or grinder, grind urad dal, fennel seeds for about 2 minutes
  6. Then add 20 ml water and grind them, again add 20ml water and grind them again
  7. Repeat the process till it become fluffy batter consistency
  8. Transfer the urad dal paste into a bowl and keep aside
  9. Then add the soaked rice into the grinder and grind it for 2 minutes
  10. Once rice is dry grinned, add 50ml water and grind them again
  11. After 2 minutes, add 50ml water and grind them again
  12. Repeat the process till the batter become fluffy
  13. After that add urad dal batter into the grinder and grind with rice batter again
  14. Grind the batter till it starts bubbling
  15. Save the batter into a vessel and leave this batter for 9-10 hours for fermentation process
  16. Once fermentation process is over, the level of batter quantity will increase twicer than before and this is proper stage for making idlis
  17. Mix the batter well after the fermentation process
  18. Take a pan, heat 2 tsp oil, add mustard seeds, cumin seeds
  19. Once it crackles, grinned chana dal, after dal become golden brown add onions
  20. Saute for 2 minutes till onion become translucent then add tomatoes
  21. Saute it till tomatoes become mushy then add garlic and ginger
  22. Fry for 1 minute then add turmeric powder, red chilli powder, pepper powder, asafoetia
  23. Saute till the raw smell goes off then mushed potatoes saute it for 2 mintes and mix well
  24. Then add coconut and coriander leaves and mix well
  25. Saute it till coconut become golden brown and turn off the flame, leave this masala and make it cool
  26. After cool down completely, add this masala into the batter and mix it well
  27. Take enough amount of batter into another bowl, add a pinch of water and salt
  28. Mix it well till the batter the become smooth
  29. Take idli steamer vessel add enough water and boils it for 5-10 minutes
  30. Take the steamer’s idli plate which has idli molds and place a cloth all over the plate to avoid the absorbs water
  31. Then pour one big ladle of batter in each idli molds and close the lid
  32. Allow them to cook for 8-10 minutes in high steam temperature
  33. After that open the lid, just inserting a knife or fork at the center of the idli
  34. If the knife is clean means idli is cooked, if the batter comes with knife close the lid and cook for another few minutes till it doesn’t comes from knife
  35. Carefully take the idli plate outside and transfer the idli into a hot box
  36. Now the delicious Masala idli is ready to server
  37. (Note)Want to more idli, remove the batter in the cloth and sprinkle some water, cook it

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Masala Idli recipe | How to prepare Masala Idli | மசாலா இட்லி | India

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