Masala Idli Recipe

Soak black gram dal and the two rices (mixed) separately in water for 3 hours.

First, wash the soaked dal and grind to make a fine paste. Keep aside in a vessel.

Then grind the soaked rice (mixture) to a coarse paste.

Combine both the pastes using hands, put salt and keep under cover overnight.

Next day, beat the batter properly.

Soak 1 tbsp of Bengal gram dhal, in water till it becomes soft.

Chop an onion and a few green chillies finely.

Mix them all with the batter along with a few drops of asafetida and a few coriander leaves (chopped).

Grease idli cups with oil, and fill them (about ¾ full) with the idli batter and steam in an idli vessel for at least 20 minutes.

Pour the batter in the container of a pressure cooker (previously greased with oil) about ¾ full and steam for 15 to 20 minutes.

Remove and cut it into pieces of desired size, with a spatula.