How to make Idli and Idli Stir Fry or Idli Masala

When Idli got a makeover…

Just like pancakes, idlis are served often for breakfast in most South Indian houses. Idlis are steamed fermented rice cake and is served with sambar or chutneys. It’s so soft and fluffy that even kids can digest it easily.

Having idlis with sambar along with a hot cup of filter coffee is pure bliss. Those who have had this combination would agree with me. I had bought an Idli maker when I visited Kerala last year. Here, if I want to have idlis I’ve to make it at home as it’s not served in any of the Indian restaurant. However in North America, some major cities have South Indian Uduppi restaurants only there you can see idlis being served. While in Chicago, if I get the craving for idli I used to go to the Uduppi restaurant at Devon street. How I miss that restaurant now 🙁

Though I’ve the idli maker, I haven’t made idli in that all these days, have made idiyappam a couple of times. Hence, this weekend I decided to make idli. For making idli, you need to soak the rice and urad dal overnight and grind it to a smooth batter the next day. Again, the batter has to be kept for 8 hours for fermentation to happen. Pour the thick batter into the plates and steam cook it, idli will be ready in minutes. The best part is that the idli batter can be stored in the refrigerator for a week long.

After I’ve made idlis, I was way too lazy to make sambar. Hence, I decided to give idlis a makeover. I stir fried the idlis with onion-tomato mixture and seasoned with some spices. It tasted so good that even my hubby who’s not that keen about idli had this dish with so much enthusiasm.

Idli recipe

Ingredients

• White rice, sona masori or ponni- 2 cups
• Urad dal- 1 cup
• Fenugreek seeds- 1 tbsp
• Salt- to taste (add to the batter just before you make idlis)

Instruction

• Soak white rice, urad dal and fenugreek in water overnight.
• Drain the water and grind them after adding some water to make a thick batter.
• Don’t add too much water while grinding, the batter should be very thick.
• Pour the batter into a large bowl as the batter will rise and let it ferment for about 8-10 hours.
• The batter should be kept in a warm place only then fermentation will take place.
• In summer, the batter can be placed on the counter top to ferment.
• While in winter, keep the batter inside the oven.
• You could even preheat the oven to the lowest temperature for about 5 minutes, switch off the oven and then keep the batter inside the oven so that it will be warm and the fermentation will be faster. Make sure the bowl is very large as the batter will rise.
• After the batter has fermented, take the batter that you need in a different bowl and add salt, combine well.
• Leftover batter can be stored in the refrigerator.
  
• Grease the idli plates with little oil or non-stick cooking spray.
• Pour the batter on to each moulds.
• Stack the plates.
• Add some water to the idli cooker, place the stacked up plates into the cooker and close it.
• Cook it over medium heat till you get the whistle or for about 5-7 minutes.
• Let the pressure subside and open the cooker.
• Remove the plates carefully and let cool down a bit. (My idli batter didn’t ferment well that’s why it doen’t have much porous texture)
• Run a knife along the sides of the idli and slide the idlis on a plate.
• If you don’t grease the plates, idlis will be stuck to the plates.
• I made it in an idli cooker, if you don’t have an idli maker you could place the plates in a pressure cooker and cook without placing the whistle on the cooker.
• You could serve the idli with sambar or chutney, else give it a makeover.

Idli stir fry or idli Masala recipe

Ingredients:

• Oil- 2 tbsp
• Mustard seeds- 1 tsp
• Urad dal- 1 tbsp
• Red dry chili- 2
• Cumin seeds- 1 tsp
• Curry leaves- 1 sprig
• Onion, chopped small- 1, large
• Green pepper, chopped small- 1, medium
• Tomatoes, chopped- 2
• Chili powder- 1 tsp
• Coriander powder- 1 1/2 tsp
• Cilantro, chopped- 2 handful
• Idlis- 12, cut each idlis into 4 pieces
• Salt- to taste

Preparation:

1. After you have made idlis, let the idlis cool down for 15 minutes. Cut each idlis into four slices, keep aside.
2. Place a wok over medium heat, add oil. Let the oil turn hot.
3. Add mustard seeds, let it splutter.
4. Add urad dal, and saute till it starts to turn golden in color.
5. Add cumin seeds and dry red chilies, saute for a second.
6. Add curry leaves and onions to the oil.
7. Add salt, saute till onions turn translucent.
8. Add green pepper, cook for a few minutes.
9. Add tomatoes, cover the pan and cook till it has mashed up.
10. Open the pan, combine the mixture well.
11. Add chili powder and coriander powder, combine well.
12. Taste and add more salt if needed.
13. Add the cut idlis to the mixture, gently combine everything well.
14. Cook for a couple of minutes.
15. Garnish with cilantro, combine well.
16. Remove from the heat and serve warm.

Tips:

• You could even add 2 tbsp of tomato ketchup to the onion-tomato mixture.
• Idli maker is available at some Indian stores.

How to make Idli and Idli Stir Fry or Idli Masala

 

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Ingredients

For making Idli

• White rice, sona masori or ponni- 2 cups
• Urad dal- 1 cup
• Fenugreek seeds- 1 tbsp
• Salt- to taste (add to the batter just before you make idlis)

For making Idli stir fry

• Oil- 2 tbsp
• Mustard seeds- 1 tsp
• Urad dal- 1 tbsp
• Red dry chili- 2
• Cumin seeds- 1 tsp
• Curry leaves- 1 sprig
• Onion, chopped small- 1, large
• Green pepper, chopped small- 1, medium
• Tomatoes, chopped- 2
• Chili powder- 1 tsp
• Coriander powder- 1½ tsp
• Cilantro, chopped- 2 handful
• Idlis- 12, cut each idlis into 4 pieces
• Salt- to taste

Instructions

Idli preparation

1. Soak white rice, urad dal and fenugreek in water overnight.
2. Drain the water and grind them after adding some water to make a thick batter.
3. Don't add too much water while grinding, the batter should be very thick.
4. Pour the batter into a
5. large bowl as the batter will rise
6. and let it ferment for about 8-10 hours.
7. The batter should be kept in a warm place only then fermentation will take place.
8. In summer, the batter can be placed on the counter top to ferment.
9. While in winter, keep the batter inside the oven.
10. You could even preheat the oven to the lowest temperature, switch off the oven and then keep the batter inside the oven so that it will be warm and the fermentation will be faster. Make sure the bowl is very large as the batter will rise.
11. After the batter has fermented, take the batter that you need in a different bowl and add salt, combine well.
12. Leftover batter can be stored in the refrigerator.
13. Grease the idli plates
14. with little oil or non-stick cooking spray.
15. Pour the batter on to each moulds.
16. Stack the plates.
17. Add some water to the idli cooker, place the stacked up plates into the cooker and close it.
18. Cook it over medium heat till you get the whistle or for about 5-7 minutes.
19. Let the pressure subside and open the cooker.
20. Remove the plates carefully and let cool down a bit. (My idli batter didn't ferment well that's why it doen't have much porous texture)
21. Run a knife along the sides of the idli and slide the idlis on a plate.
22. If you don't grease the plates, idlis will be stuck to the plates.
23. I made it in an idli cooker, if you don't have an idli maker you could place the plates in a pressure cooker and cook without placing the whistle on the cooker.
24. You could serve the idli with sambar or chutney ,else give it a makeover.

Preparation for idli stir fry

1. After you have made idlis, let the idlis cool down for 15 minutes. Cut each idlis into four slices, keep aside.
2. Place a wok over medium heat, add oil. Let the oil turn hot.
3. Add mustard seeds, let it splutter.
4. Add urad dal, and saute till it starts to turn golden in color.
5. Add cumin seeds and dry red chilies, saute for a second.
6. Add curry leaves and onions to the oil.
7. Add salt, saute till onions turn translucent.
8. Add green pepper, cook for a few minutes.
9. Add tomatoes, cover the pan and cook till it has mashed up.
10. Open the pan, combine the mixture well.
11. Add chili powder and coriander powder, combine well.
12. Taste and add more salt if needed.
13. Add the cut idlis to the mixture, gently combine everything well.
14. Cook for a couple of minutes.
15. Garnish with cilantro, combine well.
16. Remove from the heat and serve warm.

Notes

•You could even add 2 tbsp of tomato ketchup to the onion-tomato mixture.
•Idli maker is available at some Indian stores.

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