Unlike any other masala idli recepis which are stir fry idli with masala powder, this particular idlis are coated with special wet sauce. The highlight of the recepi is the kollu podi in the masala. You may substitute kollu podi with store bought or homemade idli podi, which works well too. The podi adds extra kick to the masala. One look might end up looking like idli coated with what we known as sambal locally or chilly paste but, you got it wrong 😁. 

I used rava idli which gives the dish additional flavor of urad dhal tempering but please feel free to try with plain idli as well. I like the crunch of urad dhal whenever you bite into one. Day old idli works fine with the recepi especially if you're cracking your head what to make with leftover idli this is the recepi for you. If you're using freshly steamed idli, do cool it completely before adding to the masala.

This recepi is perfect for breakfast or dinner. I made it for our dinner and had it on its own without any sides of sambar or chutney. Yes, its that good. The masala might scared you with the fiery colur but trust me it's not too spicy. The beautiful colur are derived from tomato and idli podi. We truly enjoyed this delicious masala idli and been making it since.

For Rava Idli

Ingredients

1 cup roasted semolina/rava

2 1/2 tbsp ghee

1 1/4 cups plain yogurt,room temperature

1/3 cup water

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp channa dhal

1 tsp urad dhal

2 sprigs curry leaves

1 green chilly, chopped

Pinch of hing/asafoetida

Salt to taste

1 1/2 tsp fruit salt/eno

Methods

In a bowl add semolima and keep aside.

In a pan, heat ghee and fry mustard seeds. Once mustard seeds splutters, add cumin seeds,chana dhal and urad dhal. Saute till urad dhal turns golden.

Add curry leaves and hing. Saute for 20 seconds and add into the semolina.

Add salt,yogurt and water. Mix well. Add fruit salt and stir to combine. 

Cover and rest the batter for 15-20 minutes.

Boil water in idli pan and grease idli mould.

Stir the prepared batter, add water if needed. The batter shouldn't be too thick or too thin.

Pour the batter into greased idli mould and steam for 10 minutes.

Remove from steamer and unmould. Keep aside.

For Kollu Podi

Ingredients

1 cup horsegram/kollu
15 curry leaves
1/4 cup urad dhal
1/4 cup channa dhal
12 dried chillies
1/2 tsp fenugreek seeds
1/2 tsp asafoetida
1 1/2 tsp cumin seeds
1 tsp gingely oil
Salt to taste


Methods

In a pan, heat gingely oil add horsegram and fry for 3 minutes or till the grains splutters. Transfer on a plate.

Add urad dhal,channa dhal to the same pan and fry till golden. Transfer on a plate.

In the same pan, add dry chillies,methi seeds,cumin seeds,asafoetida and curry leaves. Saute for 2 minutes Transfer on a plate.

Combine all fried ingredients and salt in a coffee grinder/spice grinder or dry grinder jar and grind for 2-3 minutes. Keep aside.

For Making Masala Idli

6 pcs rava idli

2 tbsp kollu podi

2 medium onion,chopped

2 tomatoes,chopped

1 tbsp garlic paste

1 green chilly,chopped

2 tbsp butter

Water as needed

1 tbsp chopped coriander leaves

Salt to taste

Methods

In a pan over medium heat, melt butter and sautee the onion till soft.

Add garlic paste and green chilly, sautee for another 1 minute.

Add tomatoes and season with salt. Cook till tomatoes turns soft and mushy.

Add the kollu podi,coriander leaves and water. Mix well.

Gently add the rava idli and coat it well with the masala. Cook for 1 more minute. Remove from heat and garnish with more freshly chopped coriander leaves.

Serve with chutney of your preference or as on its own.