Masala Idli – A Recipe That Will Delight Your Taste Buds

One of the most delicious South Indian dishes, Masala Idli is seasoned with molagapudi/ gunpowder and made with a fermented batter of rice and lentils. These steamed cakes are the ultimate vegan option, especially for those searching for a quick, nutritious snack or breakfast. In fact, you can eat this every single day and still not get tired of it.

Masala idlis are white in color and shaped like a disc. They have the softest, fluffiest texture, and come packed with protein. You can even compare them to certain Mexican dishes.

Naturally vegan and gluten-free, and cooked with no oil, you cannot go wrong with a masala idli dish. They are also super low calorie, making the perfect snack for those controlling their calorie intake. The best part is that you only need some pantry basics to make them.

How to Make Masala Idli

Making the Idli

• Take 1 cup of parboiled rice and 1 cup regular rice.
• Thoroughly rinse both the rice. Drain and keep separate.
• Take ¼ cup of thick poha and rinse it twice with water.
• Combine the poha and rice, and throw in 2 cups of water. Mix well and leave to soak for 4-5 hours.
• In another bowl, mix ½ cup urad dal and ¼ teaspoon fenugreek seeds. Rinse.
• Add a cup of water and let this soak for 4-5 hours.
• After the soak time, drain the urad dal but store the water. Grind the dal in a wet grinder jar using ¼ cup of the soaked water.
• Continue grinding. Add ¼ cup water to ensure the batter is light and fluffy.
• Once done, drain the rice and poha, and grind in a wet grinder. You can use the previously soaked water as well. Ensure that you have a smooth batter.
• Mix both the batters.
• Add 1 teaspoon of rock salt and mix.
• Cover the bowl of batters and leave it overnight.
• The next day, grease the idli mold using oil before adding the batter.
• Finally, cook it in an idli steamer.

Making the Masala Fry

• Now, gently take the prepared plain idlis out of the mold.
• Take a pan and heat some sesame oil. Throw in mustard seeds, curry leaves, and urad dal. Dry until the lentils become golden in color.
• Now, throw in some mulagapudi (chili powder) and fry for a minute.
• Once done, carefully add the idlis and some salt. Toss everything together lightly. Once you coat the idlis well enough with masala, serve them hot and enjoy!