Instant Masala Idli - Restaurant Style

Healthy and delicious instant masala idli for healthy breakfast and snack.

Recipe – Video

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Ingredients

For Suji Idli

1 cup (170g) semolina/suji/rawa
1 cup (240g) curd/dahi
water as required
½ teaspoon baking soda
salt to taste

For tempering

2 tablespoons oil
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 medium capsicum, finely chopped
5-6 cloves garlic (finely chopped)
7-8 curry leaves
2 tablespoons fresh coriander
1 tablespoon lemon juice
2 tablespoons tomato ketchup
1 teaspoon mustard seeds
1 teaspoon pav bhaji masala
½ teaspoon red chilli powder
½ teaspoon cumin/jeera powder
½ teaspoon coriander powder
¼ teaspoon turmeric powder
salt to taste

Note– Please read recipe notes in the end.

Main Equipment Used

Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

Suji Idli

In a bowl add semolina, curd and water and mix till well combined. Now let it rest for 10 minutes.
Once done check the idli batter and add few tablespoons of water if it has become thick. The batter should have a medium consistency, not very thick nor thin.
Lastly add salt and baking soda and mix till well combined.
To steam the idli’s take a idli stand and fill it 1/3 with water, the bottom of the idli plate shouldn’t touch the water.
Now grease the idli plate with oil and pour the prepared idli batter in it.
Place the idli plate in the steamer, cover it with a lid and steam the suji idli’s for 10-11 minutes.
To check if the idli’s are perfectly cooked, put some water on the tip of your finger and touch the idli. If the batter doesn’t stick, it means the idlis are ready.
Let the suji idli’s rest in the idli plate for 2 minutes before scooping them out, else they might break.
Now cut each idli into 4 pieces and keep it aside.

Tempering/Tadka

Place a pan over medium flame and add oil in it. Once it becomes hot, add mustard seeds and garlic and toss for a minute.
Now add onions and cook for 2-3 minutes till it becomes translucent.
Further add capsicum and cook for another minute.
Add tomatoes and salt and mix well. Now cover it with a lid and cook for couple of minutes or until the tomatoes turn soft.
Further add all the spices, red chilli powder, coriander powder, cumin powder, turmeric powder, pav bhaji masala and mix well. Add some water to avoid the spices from burning and cook for 2-3 minutes.
Now add tomato ketchup and mix well.
Now add idlis and mix till it’s well coated with all the veggies and cook for a minute
Finally top it with fresh lemon juice and garnish with fresh coriander and serve hot!

Recipe Notes

Never over cook the idli’s else they will become hard.
Grease the idli plate with oil, else the idli will stick and wont come out easily.
Do not make very thick idli’s. Add little batter while steaming because it will taste better when coated with masala. Very thick ones wont taste better.

Step By Step In Pictures

In a bowl add semolina, curd and water and mix till well combined.

2. Add water as required to get a medium consistency batter.

3. Let it rest for 10 minutes.

4. Add salt and baking soda and mix well.

5. Now grease the idli plate with oil and pour the prepared idli batter in it. Do not over fill.

6. To steam the idli’s take a idli stand and fill it 1/3 with water, the bottom of the idli plate shouldn’t touch the water. Place the idli plate in the steamer.

7. Cover it with a lid and steam the suji idli’s for 10-11 minutes.

8. To check if the idli’s are perfectly cooked, put some water on the tip of your finger and touch the idli. If the batter doesn’t stick, it means the idlis are ready.