Masala Idli Recipe | Rava Idli Recipe | Chef Sanjyot Keer

Full written recipe for Masala idli

For idlis
Ingredients:
• Rava (semolina, sooji) 1 cup
• Curd 1 cup
• Salt to taste
• Water ½ cup
• Baking soda 1 tsp
• Butter 2 tbsp
Methods:
• In a mixing bowl add the rava, salt and curd, mix well and rest it for minimum 30 minutes.
• Add water and mix well, the consistency of the batter should not be too thick or too thin.
• Add the baking soda to the batter just before steaming to get soft idlis.
• Grease the idli mold with oil, and pour the idli batter up to 3/4th of the mold.
• Steam the idlis for 8-10 minutes. To ensure the idlis are cooked completely, prick a toothpick and if it comes clean its done or else you need to steam further.
• Allow the idlis to cool down for 1-2 minutes, and then demold them.
• Set a pan on medium heat, add butter and shallow fry the idlis on both the sides until light golden brown in colour.
• Cut the idlis in quarters or half as per your preference and keep aside to be used later in the recipe.

For masala idli
Ingredients:
• Shallow fried idlis
• Butter 1 tbsp + oil 1 tsp
• Cumin seeds 1 tsp
• Green chillies 3-4 nos. (chopped)
• Capsicum ½ cup (chopped)
• Onions 1 cup (chopped)
• Red chilli paste 2 tbsp
• Garlic paste 1 tbsp
• Turmeric powder 1/4th tsp
• Red chilli powder 1 tbsp
• Pav bhaji masala 2 tbsp
• Water 50 ml
• Tomatoes 1 cup (chopped)
• Salt to taste
• Lemon juice 1 tsp
• Fresh coriander 1 tbs (chopped)
Methods:
• Set a pan or tawa or wok on medium flame, add butter + oil, jeera and sauté until it starts to crackle, further add chopped green chillies and capsicum and sauté it for 1-2 minutes.
• Further add onions and cook until the onions turn translucent.
• Further add red chilli paste, garlic paste, turmeric powder, red chilli powder and pav bhaji masala, mix and cook for a minute, add water to cook and avoid the masalas from burning. Mix and cook until oil separates.
• Further add chopped tomatoes and salt to taste, cook until the tomatoes are mushy.
• Add the shallow fried idlis and mix gently to coat well with the masala, do not overcook it.
• Squeeze fresh lemon and finish it by adding freshly chopped coriander leaves, serve it immediately.

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