Soft & Spicy Masala Idli

Masala Idli is a delicious South Indian breakfast prepared by mixing fresh vegetables, herbs, and aromatic spices into soft idli batter. These fluffy idlis are perfect for breakfast, lunch box, or evening snacks and taste wonderful with coconut chutney.

Ingredients

For the Batter

• 1 cup urad dal
• 4 cups idli rava
• 1 handful thin poha
• Salt to taste

For the Masala

• 1 tomato, finely chopped
• 4 small onions, finely chopped
• 2 tablespoons fresh coconut
• 2 sprigs curry leaves
• ½ bunch coriander leaves
• 4 green chillies
• A pinch of asafoetida
• Coconut oil for greasing

Preparation Method

Prepare the Batter

1. Wash the urad dal thoroughly and soak it for 6 hours.
2. Wash the idli rava and soak it separately for 3 hours.
3. Grind the soaked urad dal by adding water gradually until the batter becomes smooth and fluffy.
4. Add the soaked poha and salt, then grind for another minute.
5. Drain excess water from the soaked idli rava.
6. Add the idli rava to the batter and mix gently until well combined.
7. Transfer the batter into a large bowl.
8. Cover and ferment overnight or for 8–10 hours.

Prepare the Masala Idli

1. Add chopped tomato, onions, fresh coconut, curry leaves, coriander leaves, green chillies and asafoetida to the fermented batter.
2. Mix everything gently until evenly combined.
3. Grease the idli moulds with coconut oil.
4. Pour the batter into the moulds.
5. Steam for 10–12 minutes or until the idlis are cooked.
6. Allow them to cool for 2 minutes before removing from the mould.
7. Serve hot with coconut chutney or sambar.

Recipe Tips

• Use fresh coconut for authentic flavour.
• Ferment the batter well to get soft and fluffy idlis.
• Do not overmix the batter after fermentation.
• Adjust the number of green chillies according to your taste.
• Grease the idli plates with coconut oil for the best aroma.

Nutrition (Approx. Per 1 idli)

• Calories – 75 kcal
• Carbohydrates – 14 g
• Protein – 2.5 g
• Fat – 1.5 g
• Fiber – 1 g
• Sodium – 110 mg