Thursday, February 28, 2013

Masala Idly

Masala Dosas are definitely among the most popular dishes ordered in South Indian hotels. I even know someone who orders only masala dosas when eating out. With this being the situation, I thought…why not take the masala and stuff it inside the dosa's cousin, the idly? So here is what I did! 
For Idly
For Masala (approx 8 idlys)
Big potato (cooked) – 1
Medium sized onion (finely chopped) – ½
Green chillies (finely chopped) – 2 (more if you want it spicy)
Turmeric powder – ½ tsp
Mustard seeds – 1 tsp
Oil – 1 tbsp
Curry leaves
Salt to taste
Heat oil in a pan and add mustard seeds. As they start spluttering, add curry leaves, onions and green chillies. Sauté till the onions turn translucent, add the cooked potatoes, turmeric, and salt. As you mix in all the ingredients, mash the potatoes and add a little water and cook for a few minutes till the masala comes together nicely. Alternatively, you can mash the potatoes before adding them.
Make sure the masala does not get too watery or too dry.
Masala Idly
Grease your idly plates with oil and keep ready. Depending on the size of the idly plate, pour 1-2 tbsps of batter, add a tablespoon of masala, top it off with enough batter to cover the masala completely. Continue the process until all the idly plates are filled, cook until they are done (about 12-15 minutes). To check if the idlys are done, wet your fingers with cold water and touch the idly. If it is not sticky, your idlys are ready to be removed. Take the plates out and wait for a few minutes before scooping the idlys out, else they will stick to the bottom. Serve with your favorite chutney or sambar. Bon Appétit. 

Note: You could make this in a shallow, round vessel (like you would make dhokla) and cut into desired shapes.