MASALA IDLI

INGREDIENTS
idli batter  as needed

for stuffing
oil 2 tbsp
jeera 1/2 tsp
urad dal 1 tbsp
chana dal 1 tbsp
til 1 tbsp 
hing little
ginger finely chopped 1 tsp
green chilies finely chopped to taste OR use red chili pdr. to taste
curry leaves one sprig chopped
onion 1 big finely chopped
potato boiled, peeled and mashed 3/4
coriander leaves finely chopped 1 tbsp
turmeric pdr. 1/4 tsp
 salt to taste

METHOD
heat oil, add jeera, dals, fry till golden, add til , curry leaves, hing, ginger, green chilies
add onion fry till light brown, add turmeric pdr., mashed potatoes, salt and mix well
add dhania, mix well, remove, add lime juice if desired, cool and flatten like small tikki or vadai

for idlis
to make idli batter
idli rice  4 cups( if dal is good or use only 3 cups) Or Idli rava 2 cups & urad dal 1 cup
urad dal 1 cup ( if quality is good) 

TO MAKE IDLI
wash and soak rice and dal separately. grind rice coarsely, like fine rava/ suji, remove
grind dal well, adding enough water, so that it doubles in quantity.
mix dal with rice well, add salt, mix well, let it ferment over-night or 6-8 hours.
By chance idli batter hasn't fermented well, then add little Eno fruit salt, add 2 tsp water on top of it, mix well, so that it fluffs a bit and the idlis will come soft.
If using idli rava, wash rava, drain well, soak urad dal for 2 hours, grind well, add to washed rava, add salt and mix well, leave to ferment.

To make masala idli
put the cooker or idli vessel with water to heat on medium flame
grease the idli plates well, pour 1 tbsp batter on each idli mould, place one tikki, i.e. masala shaped flat, pour another tbsp of batter to cover it, steam for 12-15 minutes, when you prick in the centre of idli, it should come clean, then remove, serve hot with chutney.


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