Masala idli 

  

Idlis are made in a specialized mold and eaten with chutney, vegetable stew or other flavorful toppings for breakfast or as a snack. These small treats are good for us. To make your diet a bit healthier, swap a donut or muffin for an idli

Ingredients for masala idli

• 5-6 idlis (each idli cut into 4 pieces)

• 1/5th tsp mustard seeds

• Pinch of hing

• Pinch of turmeric powder

• 6-7 curry leaves

• 1 green chili (chopped in small pieces)

• 1/3rd tsp chilli powder

• 1/4th tsp cumins seeds (jeera) powder

• 2-3 tbsp chopped coriander

• Salt to taste

• 1 tbsp oil

 Steps for masala idli

Heat a pan and add oil.

Add curry leaves and green chili.

Add turmeric and chilli powder.

Add jeera powder, stir once to mix and then add little water. (The water should be just enough to get absorbed by all idli pieces without them getting soggy. If the idli pieces are soft you don't need too much water. If they have become hard then add bit more water to soften them.)

Add salt and mix well.

Add the idli pieces and mix well to ensure all get covered with the tadka, stir for about a minute.

Cover the pan with a lid and cook for a minute. (You can omit this step if the idli are fresh and soft.)

Add chopped coriander, mix it properly with the idli pieces, and then turn off heat.

Serve masala idli with green chutney or tomato ketchup.