This masala idly can be seen as an idly stuffed with potato masala , which will taste similar to masal dosai. I have used left over potato masala curry and it tastes good too. The recipe is simple and hope you all enjoy it!
|Masala idly with coconut chutney|
|Idly stuffed with potato masala.|
Idly batter (thosai mavu) - 2 cups
Filling for 8 - 10 idlies:
Potato - 2
onion - 1
tomato - 1
cumin powder, turmeric powder - 1/4 tsp
red chili powder , garam masal powder - 1 tsp
besan flour - 1 tsp
minced ginger - 1 tsp
cilantro - few leaves
oil - 1 tbsp
fennel seeds (sombu) - 1 tsp
salt - to taste
Pressure cook the potao, peel and mash it finely.
In a wok, heat a tbsp of oil and add fennel seeds.
As the fennel gets red, add the finely chopped onion, cilantro and cook till onion turns golden.
Then add finely chopped tomato and cook till it gets soft.
Add the minced ginger, mashed potato, powders mentioned above and add salt to taste.
Add little besan flour to thicken the masala , stir fry and keep aside.
Grease the idli plates with few drops of ghee or oil.
Scoop 2 tbsp of idly batter to each hole.
Then put a heaped tbsp of potato masala.
Cover it with few tbsp of idly batter.
Steam cook this just like idly (inside a pressure cooker without steam valve or in idly cooker).
(Heat till we see lot of steam from nozzle, then reduce the heat and continue cooking in medium heat for 10 minutes).
Take out the plates. Let them cool for a few minutes or apply cold water at the back of idly plates and scoop out the idlies.
Masala idli is ready!
Serve as breakfast or dinner along with sambar or coconut chutney.