Friday, July 11, 2014

Recipe : Masala Idli (Vegan)

This recipe is a great way to finish leftover idlis or rava idlis. Rava Idlis normally have chillies, peas, seasoning and some other vegetables in them. If you are using plain idlis, you may want to use more masala and spice for more flavour.

The husband prefers to have the idlis nicely crisped up in this dish. But if your rava idlis have dried up with the temperature/ weather/ refrigeration - you can crumble them up totally and turn it into a masala upma.

Quantities would depend on the size of the idlis that you have made and the flavouring (if any) that you have used, so feel free to adjust measurements as you see fit.

8 rava idlis (small microwave sized) quartered
1 tsp oil / ghee
pinch of fresh jeera
pinch of fresh methi
pinch of fresh mustard
1 dried red chilli
1 sprig clean curry leaves
1 medium onion chopped fine
1 medium tomato chopped fine
1" ginger grated
2-3 green chillies chopped fine to taste
Chopped coriander for garnish
2-3 tsps of your favourite chutney pudi / gun powder (optional)

Heat a wide pan, and add the oil.
When the oil is hot, season with methi, jeera and mustard seeds.
Add the chutney pudi if using, before it can brown add the crushed red chilli and curry leaves.
Now add the onions and fry till semi transparent.
Add the tomatoes, ginger and green chilli and fry till cooked.
Now add the quartered idlis and fry till done.
Serve hot garnished with freshly chopped coriander leaves.

Kim's Tip:
If you have too many idlis and the pan isn't wide enough or your idlis are too soft or too dry, it will turn to upma.

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