Easiest Way to Easy Eating on a Dime MASALA IDLI (Spicy Stir fried Lentil & Rice Cakes)

Easiest Way to Easy Eating on a Dime MASALA IDLI (Spicy Stir fried Lentil & Rice Cakes) Delicious, fresh and tasty.
MASALA IDLI (Spicy Stir fried Lentil & Rice Cakes). Fried idli or Masala Idli Fry is a mildly spiced sautéed dish made from idlis. The idlis are fried till they are crispy and then tossed in curry leaves and South Indian spices. Idli is a traditional South Indian Breakfast made by steaming a batter consisting of fermented black lentils (de-husked) and rice.
You can decrease red chilli powder and pav bhaji masala powder for a lesser spicy taste.
A lot of flavor in this recipe comes from pav bhaji masala.
Heat the idli pot or steamer with water and keep ready.
You can cook MASALA IDLI (Spicy Stir fried Lentil & Rice Cakes) using 17 ingredients and 7 steps. Here is how you cook it.
Ingredients of MASALA IDLI (Spicy Stir fried Lentil & Rice Cakes)
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It’s of Oil.
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You need of Idlis.
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Prepare of Desi Ghee or any Cooking Oil.
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Prepare of Peanuts.
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It’s of Cashews.
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You need of Mustard Seeds.
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You need of Whole Red Chilies, split in four pieces.
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Prepare of Urad dal (Ivory Lentils).
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Prepare of Chana Dal.
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It’s of Green Chili, finely chopped (mine was hot and I didn’t even need to add red chili powder).
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It’s of medium Onion (optional), sliced.
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It’s of Curry Leaves.
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It’s of Green Peas, boiled.
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Prepare of Turmeric Powder.
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You need of Sambar Powder (adjust to taste).
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It’s of Amchur / Dry Mango Powder (adjust sourness to taste).
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Prepare of Salt.
Let it cool down a bit and then demould the idlis to be served hot with chutney and sambar.
Notes To grind idli batter in a mixie follow the recipe link below.
Finally stir in the tomato ketchup, the fried idli's the chopped coriander and mint leaves.
Stir fry on high heat until well combined just for about a minute.
MASALA IDLI (Spicy Stir fried Lentil & Rice Cakes) instructions
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Break idlis in bite size pieces and set aside (I make three to four shallow vertical cuts and break it using hands. Then I break the horizontal pieces into three to four pieces. I keep the look rustic by avoiding the knife to cut the idli).
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Place a frying pan on high heat and add two teaspoon of oil. Tip in the broken idli pieces and fry till the idli turns golden in color. Remove the idli pieces on a plate and set aside. (Frying idlis is purely an optional step. You can skip this if you wish to. I fry it for the reason that it helps idli pieces hold their shape better when the tempering is added to it).
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Place the pan again on heat and add ghee and add peanuts and cashews. Fry on medium low heat, stirring continuously, till the cashews turn golden. Using a spoon, carefully remove the peanuts and cashews on a plate lined with absorbent sheet..
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On medium heat, in the remaining ghee, add the mustard seeds and broken dry red chilies. Once the mustard seeds begin to crackle, add the chana dal. Fry for ten seconds and add the urad dal as well. Fry till the dal just begins to turn golden..
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Now tip in the chopped green chili and sliced onions (add more ghee if required) and fry till the onions turn translucent. Add the curry leaves and green peas. Stir and cook for half a more minute.
Lower the heat to minimum and add salt, turmeric powder, amchur and sambar powder. Give a stir and then sprinkle some water, (a tablespoon or two), to avoid the masala from burning. Stir everything well..
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Add the broken idli pieces and gently mix and stir everything well to ensure that all pieces are nicely coated with spices. Add a little more water, may be a sprinkle, only if required..
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Once done, switch off the heat, cover the pot and allow the contents to sit for 10 – 15 minutes for the flavors and spices to get absorbed by the idli pieces. Lastly, add the peanuts and cashews and mix everything again. Serve hot or at room temperature in individual bowls..
Turn off the heat and transfer the Spicy Crunchy Masala Idli Recipe to a serving bowl and serve hot topped with more date chutney or tomato ketchup.
Heat up the oil in a large saucepan, and add the onions, garlic, and lamb.
Idli Varieties Rava Idli Kanjivaram Idli.
Sabji Sweet Corn Gravy Rajma Masala / Red Kidney Bean Curry Pudinewalla Masaledar Lobia / Minty Blackeyed Bean Gravy Bhindi Masala / Spicy Okra.
Fry Cabbage Poriyal / Stir Fry Urulaikizhangu Curry/Potato Stir Fry/Aloo Sabji Sundal Varieties Kadalai Paruppu Sundal / Lentil Stir Fry Karamani / Lobia.