Wednesday, February 8, 2012

Masala Idli/Kanchipuram idli

This one is also called Malnad kadubu if cooked on a banana leaf. My mom-in-law uses steel tumblers to make kadubu.


Ingredients:
Fermented idli batter: 4 cups (Click here for the idli batter recipe)
Channa dal/Gram dal: 2 tbsp
Onion: 1 no, finely chopped (optional)
Carrot: 1 medium sized, grated
Curry leaves: 8-10 leaves, finely chopped
Coriander leaves: 1 tbsp, finely chopped
Grated coconut: 2 tbsp
Coarsely powdered pepper: 1/2 tsp
Salt: According to taste



Method:

  • Soak the channa dal for 4-6 hours. Drain out the water.
  • Add all the ingredients mentioned to the idli batter & mix well.
  • Grease the idli mould, pour around 1/4th cup of batter to each mould & steam the idlis for 5 mins.
  • Enjoy the hot idli with a chutney or a side dish of your choice. 

Notes:
  • Replace channa dal with cooked avarekai/avarekayi/surti papdi to make avarekayi idli.
  • If you want the idli a bit spicy, feel free to add finely chopped green chilli.
  • In the picture, I have served masala idli with channa dal chutney & chutney powder.