I have a confession to make – I don’t like idlis. Please don’t judge me. South Indians love their idlis & so does my entire family except me.
Narayan, on the other hand, absolutely loves his idlis. Give the man a huge bowl of sambar & idlis, he is a happy soul. At home, idlis was made for everyone as breakfast or dinner (tiffin) & mom used to make these masala / spicy idlis with a hint of sugar especially for me since I didn’t like the regular ones.
Thanks to Mom, I still eat my idlis in this way. I have made masala idlis using the mini idli stand (good idea for kids tiffin box).
Do check the recipe notes for making soft & spongy idlis.
Recipe for Idlis
- Idli Rice – 2 cups
- Raw Rice – 1 cup
- Whole urad dal – 1 cup
- Methi seeds – ½ tsp
- Oil – few drops for greasing the moulds
- Salt – as per taste
- Wash the rice & the Urad dal 2-3 times & soak them separately for atleast 4-5 hours. U can keep it overnight too. Makes grinding easier & you get a soft batter.
- Grind it well with required water.
- Keep this batter for fermenting atleast 8 hours plus. It should rise well.
- After the batter has risen well, mix it well with a clean spoon, add salt & required water to get the idli consistency. The idli batter should not be very thick. Thick batter tends to give u hard idlis which often crack while steaming.
- Grease idli moulds with oil & pour the batter. Don’t pour too much. Always provide some space for it to expand while steaming.
- Steam idlis for atleast 10-15 minutes.
- Cool for 5 mins & then demould.
Recipe for Mini Masala Idlis
- Idlis – required quantity
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Mustard seeds – 1 tsp
- Red chilly powder – 1/2 tsp
- Hing or Asafoetida – one pinch
- Turmeric powder – 1/4 tsp
- Dry red chillies – few
- Sugar – 1 tsp (optional)
- Curry leaves – one sprig
- Oil – 1 tblsp (I prefer coconut oil)
- Salt as per taste
- In a kadhai, add oil, once its hot, add hing, mustard seeds. Let it crackle, then add urad dal, chana dal, dried red chillies & let it turn a bit brown.
- Add turmeric powder, red chilly powder, curry leaves & the mini idlis. Give it a good toss & mix well. Add salt. Be careful while adding salt as idlis already contain salt. Add sugar.
- Adding of sugar is optional. However its my childhood fav way of eating so I don’t skip this step.
- Serve hot. Usually masala idlis don’t require any accompaniment.
- Idli Rice can be Ukda Chawal or Boiled Rice. I use Ponni Idli Rice which is a type of boiled rice only. Available at all leading supermarkets & grocery stores.
- Raw rice can be any rice that you consume daily i.e. Kolam, Sona Masuri etc. Except Basmati you can add any type of raw rice.
- I prefer using Whole Urad Dal for retaining its fibre content. You can use tukda / split udad dal too.
- I don’t add salt to any batter during grinding or after grinding. I prefer adding salt only before making idlis / dosas. I take the required batter in a separate bowl, add salt & then make accordingly. I find this method beneficial as the batter doesn’t get very tangy / khatta especially during summer season. Stays good in the fridge for a long period too.
- No Idli Rava, Poha or Baking soda is added during the process.