link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: IDLI MASALA (JAIN) RICE & LENTIL STEAMED CAKE SAUTEED IN COCONUT & SPICES

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Thursday, May 10, 2012

IDLI MASALA (JAIN) RICE & LENTIL STEAMED CAKE SAUTEED IN COCONUT & SPICES


IDLI MASALA (JAIN) RICE & LENTIL STEAMED CAKE SAUTEED IN COCONUT & SPICES
I’m not a huge fan of idlis but I love Idli masala. It can be made with fresh or leftover idlis. Since I love this, I sometimes purposely make more idlis so that they are leftover so I can make this and relish it on another day. This recipe doesn’t include onions or garlic, you can safely call this a Jain recipe as it can be made when the idli is fresh as well. No need to use the fermented batter. Jains usually don't use fermented batter or onions or garlic in their cooking. Jain or Non-Jain, do make this at home and enjoy into a different flavor altogether.

Ingredients
Idlis – 15
Mustard Seeds – ¼ tsp
Cumin Seeds – ¼ tsp
Bengal gram dal (Chana dal) – 1 tsp
Red Chilies whole  – 2
White Sesame seeds – 1 tsp
Peanuts – 1-2 tbsp
Coconut Shredded – 2 tbsp
Asafetida – a pinch
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Red Chilly powder – ½ tsp
Molagapodi – 1 tbsp (http://sukanya-keralaiyer.blogspot.com/2007/10/molagapodi-idly-dosai-chilly-powder.html ) - Click on the link for the recipe.
Salt as per taste
Curry leaves – 6-7
Coriander leaves for garnish
Oil – 4 tbsps

Method
Cut the idlis into 4-6 parts and keep aside. In a wok, add 2 tbsps oil. When the oil is hot enough, fry the peanuts and keep aside. Now add the remaining 2 tbsps oil, add the mustard seeds, cumin seeds, Bengal gram dal, white sesame seeds and whole red chillies. Red chllies give a wonderful flavor to this dish. If you want more you can use. I use less of chilly so that the kids can enjoy as well.
Once the mustard seeds start to splutter, add the shredded coconut and sauté until a faint pink color and the aroma of the coconut starts to emanate. Now, you can add in the curry leaves, the fried peanuts and finally the idli pieces. Mix well. Now add the Turmeric powder, asafetida, coriander powder, cumin powder, red chilly powder, molagapodi(you can refer to the recipe in my blog). Salt as per taste and toss everything well. Keep in a low flame and cook for about ten minutes, tossing regularly in between. Garnish with coriander leaves and toss and cook for another five minutes. Serve hot and enjoy this lovely idli masala.

6 comments:

Shama Nagarajan said...

delicious idli..

Satya said...

Sukanya idli masala looks awesome,i too love to try different varieties with idli ,i love this version..with idli podi ..yummy
Super Yummy Recipes

Sonali Pradhan said...

wow...what a simple n delicious dish !!!bookmarked !!

http://www.onlyfishrecipes.com/

Chitra said...

its yummy. u made me hungry ;)

Suparna said...

nice way to have idlis this way, looks yummy

Ez Cookbook said...

tempting Idli Umpa...
http://www.ezcookbook.net/

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