Masala idli is a popular version of any traditional idli that has a touch of modernity and creativity. Originating from the southern states like Karnataka and Tamil Nadu, this has transcended boundaries and currently is a popular way to enjoy idlis. Many times at family gatherings the quantity often exceeds the actual capacity limit and ends up as leftover. To utilise all these leftovers without feeling the same boring flavour you can make these masala idli easily.
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What sets masala idli apart is its transformation from a humble breakfast item into a savory, spiced delicacy. The magic unfolds when these plain idlis are given a makeover with a medley of aromatic spices, vegetables, and sometimes even protein-rich additions like paneer or tofu. The amalgamation of these ingredients creates a symphony of flavors and textures, turning ordinary idlis into a dish that tantalizes the taste buds.
Choice of Rice
Masala Idlis are made best with leftover idlis. But if you want to be experimental and you want to prepare the dish from scratch you need to choose the correct rice variety. Opt for parboiled rice also known as ukda chawal. Parboiled rice adds a firmness, and softness. Rinse the rice thoroughly to remove excess starch, ensuring a light and airy batter. Ferment the batter overnight to enhance its flavor and digestibility. Once steamed, these idlis should be soft yet firm enough to hold masala toppings
Fry The Idlis
Begin by cutting leftover idlis into bite-sized pieces. Heat oil in a pan over medium heat until hot but not smoking. Gently add the idli pieces in a single layer, ensuring they have enough space to crisp evenly. Fry each side until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove and drain excess oil on paper towels.
Vegetables For Crunch
For a delectable twist on Masala Idli, include a vibrant mix of vegetables for added crunch and nutrition. Sauté colorful bell peppers, carrots, and peas in fragrant spices like cumin and mustard seeds. Toss in the idli cubes to absorb the flavors, creating a harmonious blend of textures. The vegetables not only enhance the dish with their crunchy freshness but also boost its nutritional value, offering vitamins and fiber.
Make Fresh Masalas
By grinding spices like mustard seeds, curry leaves, and turmeric fresh, you preserve their aromatic oils and flavors, enhancing the dish's taste. Toasting and grinding these ingredients yourself ensures they're free from additives and retain maximum potency. This process allows you to customize spice levels to your liking, achieving a vibrant, homemade masala blend that elevates the humble idli to a gourmet experience.
Don’t Forget Tempering
Heat mustard seeds and curry leaves in ghee until aromatic, then add diced onions, green chilies, and a pinch of turmeric for a savory base. Toss in bite-sized idlis, stir-frying until they absorb the flavors. Finish with a sprinkle of fresh coriander and grated coconut for a burst of freshness. Tempering transforms simple idlis into a fragrant and comforting dish.