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We hope you got insight from reading it, now let’s go back to masala idli corner recipe. To make masala idli corner you only need 52 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Masala idli corner:
- Provide For plan white idli:
- Take 3/4 part ukdi rice
- Provide 1/4 part urad dal
- Prepare 8-10 methi dana
- You need to taste Salt
- Get As needed eno
- Provide For yellow idli:
- Use as per requirement Moong dal
- Provide 1 tbsp Ginger chilli paste
- Take to taste Salt
- Use 1/8 tsp turmeric powder
- Get as per need eno
- Get as required Podi powder & ghee for filling
- Provide For ragi oats Idli:
- Provide 1/2 White idli batter
- Provide 1/2 ragi flour
- Provide 2 tsp roasted oats
- Provide As required Ginger chili paste
- Provide to taste Salt
- Get as required eno
- Prepare For mini Kanchipuram idli:
- Take As needed White idli better
- Use as required Finely chopped carrots, cabbage,
- Use 1-1tsp ,p rai,urad dal, soaked chana dal,curry leaves
- Prepare 1 tbsp Ginger chilli paste
- Use turmeric powder
- Get to taste Salt
- Provide as required eno
- Use For red masala idli:
- Get 1 finely chopped tomatoes
- Get 4 tspgrated coconut
- Provide 1 tsp sambar powder
- Prepare 1 tsp chilli powder
- Provide Pinch hing
- Provide to taste Salt
- Use For green masala idli:
- You need 1/4,cup fresh coriander leaves
- Provide 1,tsp ginger chilli paste
- Get 4 tsp grated coconut
- Get to taste Salt
- Get For yellow masala idli:
- You need 1/4 cup boiled and smashed sweet corns
- Prepare 4 tsp grated coconut
- Use 1 tsp ginger chilli paste
- Get to taste Salt
- Get For tempering:
- You need as required Oil,uraddal,chanadal,hing
- You need For white coconut chutney:
- Get 2tsp .roasted gram dal(dalia)
- Prepare as required Ginger,chilli
- Use to taste Salt
- Get as required Oil,rai,uraddal,curry leaves for tempering
Steps to make Masala idli corner:
- Soak rice, urad dal & methi dana for 6 hours,grind it and make a fine batter.Keep it aside at least for 8 hours for fermentation. Add salt & ino add 1tsp water to activate ino, stir it and pour it in a preheated idli mold and steam it.let it cool & cut it into different shapes. Keep asides
- For yellow idli: - Soak moong daal at least for 4 hours, grind it and make a fine batter,keep it aside fier two hours,add ginger chilli paste,salt & ino,stir it well & pour it in a mold. Let it cool, remove from mold. fill it with podi powder & melted ghee. Our yellow idli is ready.
- For ragi oats Idli:. In a bowl add 1/2 idli batter and 1/2 roasted ragi flour and roasted oats.Add ginger chilli paste,salt and ino, stir it well and pour it in idli mold and steam it let it cool.our ragi idli is ready.
- For mini Kanchipuram idli:. - In a bowl add white idli batter,add - finely chopped carrots and cabbage, Coriander,add tempering of oil,rai,chana dal,uraddal,curry leaves,add salt,ginger chilli paste. Divide into two portion add turmeric in one portion that will be light yellow in colour and second will be white.adf ino and prepare mini idlies out of these two batters,Saute it in rai jeera and curry leaves.our mini Kanchipuram idli is ready.
- For red masala idli: in a pan heat oil,add tomatoes,saute it,when it becomes soft,add sambar masala,red chilli powder,and grated coconut,stir it,add little water to make thick gravy keep little portion to serve as dip.,add salt and 1/3 part of white cut idlies.stir it. & Switch off the gas.our red masala idli is ready.
- For yellow masala idli: In a pan heat oil add boil and semi smashed sweet corns,ginger chilli paste, grated coconut and saute it,add little water let it shimmer for a while keep aside some paste to serve as a dip.and add 1/3 ot white cut idlies add salt and stir it. Add fresh coriander leaves.our yellow idli is ready.
- For green masala idli: - In a mixer jar grind Coriander leaves,Curryeaves,chilli,ginger,coconute.saute it in a oil add water,make a thick gravy,add salt, keep aside some for dip.add 1/3 idli,stir it.our green idli is ready.
- For white coconut chutney:. In a mixer jar add,dalia, grated coconute, ginger,chilli,little lemon juice,salt,first grind it dry then add water as per requirement.add tempering of oil,rai,uraddal,curry leaves.Our coconut chutney is ready.
- Serve all the idlies in different way.
Idlis should be cooled completely or use left over idlis. Masala stands for the varying blend of spices and herbs used in cooking. The reason behind choosing the name "Masala Indian Cuisine". Instant Oats Idli, Rava Idli, Kanchipuram Idli, Green gram Idlis and Masala Idlis. Try these Instant Masala Oats Idli.
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