Recipes – Masala Idli

Masala Idly

Idly is a south-Indian dish that is predominantly had for breakfast. This however is not necessarily true, as it is also eaten for dinner and even tea time.

It’s a great meal, and suprisingly these small fluffy buns makes the tummy full with just a few pieces. Today, I will show you how to make Masala Idli, and I bet you will love it!

Ingredients:

250gms raw rice

25gms Urad Dhall (Whole White Dhall)

1/2 coconut scrapped

1 small onion

2 green chillies

A few coriander leaves chopped

Some tamarind

Salt and chilli powder to taste

Instructions

1. Wash and soak the rice and whole white dhall in water for about 6 hours.

2. Drain out the water and grind the dhall and rice together until they become a smooth paste.

3. Add the coconut and tamarind and grind once again until they become smooth.

4. Mix in the rest of the above ingredients and then add enough water to form a thick batter.

5. Lightly grease the cups of the ‘Idli Stand’.

6. Put 1 large cup of water in the pressure cooker.

7. Fill the cups of the Idli stand with batter and place the stand in the cooker.

8. Close the lid, do not use the regulator for making the idlis.

9. Let the fire be slow within 6-8 minutes, and the idlis would be ready.

10. Serve hot with either chuntey or sambar.

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Ingredients

200gms rice boiled

125 grams sugar

A few drops of rose essence

A few drops of yellow food colouring

75gms each of sliced dates, almonds, walnuts, cherries, raisins

4 tbl spoons of cream/vanilla/

Instructions

1. Add sugar, cream, essence and colour to the rice.

2. Arrange rice, cherries, raisins, dates, and nuts in a layer in a bowl.

3. Start and finish with a layer of rice.

4. Press down firmly and cover with an aluminium foil

5. Place the bowl in a steamer and steam for half an hour.

6. Unmould and serve hot.

A simple salad dish when you don’t have much time to prepare great dishes.

Ingredients

1 big brinjal

1 tbl spoon of fresh milk

1 tbl spoon of lime juice

A few sprigs sliced parsley

2 tomatoes sliced thin

2 capsicums cut into strips

1 small onion, minced

Salt to taste

Instructions

1. Hold the brinjal over gas flame until its skin turns black.

2. Peel and mash to a paste along with salt, lime juice and milk.

3. Pile the mixture in the centre of a plate.

4. Mix in the parsley and onion.

5. Decorate with vegetables.