Masala idly is a typical fast food. I have eaten them in Saravana Bhavan restaurant in Chennai and that’s one dish Iove to order every time we go there. It has all the ingredients that adds color, flavor and sweet-spice kick to it. I think that this dish was found by one desperate mother who was hoping to trick and feed her little one.
Some call it idly machurian or fried idly. I remember calling this as masala idly. Initially, the dishes like idly upma, masala idlies were made from the leftovers. But I deliberately prepare fresh ones and chill in the refrigerator before use. The soft idlies are coated with a rice flour batter and deep fried. They are then tossed with a delicious vegetable mixture.The beautiful red capsicum, cabbage, carrots and onions infuses a lovely touch of sweetness to the plate and the finely chopped veggies pop out like precious gems in a jewelery. You can also add peas, cauliflower or any veggie of your choice.
4-6 chilled idlies – chopped
1/4cup carrots – julienne sliced
1/2cup onions – chopped
1/4cup red and green capsicum – julienne sliced
1/4cup tomatoes – chopped
1/4cup cabbage – long thin strips
1tbs ginger/garlic paste
1 green chilly – slit
1/4cup coriander leaves – chopped
4teaspoon coriander powder
2teaspoon chilli powder
1tablespoon tomato ketchup
2tablespoon soya sauce
1-2 teaspoon garam masala
Oil for frying
For the batter
1/4cup rice flour
1/4cup all purpose flour/maida
1tbs corn flour
2-4 tablespoon water
Whisk together the ingredients listed under the “for the batter” section to a smooth paste. Coat the chopped idlies in the batter and deep fry them in hot oil (375’F).
In a cooking pan, heat little oil and add onions, ginger-garlic paste and green chilly. Sprinkle little salt to moisten the onions. Cook for another 2-3 minutes.
Add tomatoes and sprinkle chilli powder and coriander powder. Let it cook till the raw smell disappears. Toss in all the veggies,soya sauce and drizzle little water for them to cook. Cover and cook for further 20 minutes on a medium flame.
Mix in the garam masala and coriander leaves. Add little water if needed to moisten the vegetable mix. Finally add the fried idlies and serve hot with onion/ cucumber raita.
Update on 04.16.2012
Brown rice idly manchurian /masala idly recipe
1. I made masala idly today for dinner with idlies made from brown rice batter and I also baked them instead of deep frying it.
2. Check out my post on how to make brown idlies here.
3. Cut them into squares or any shape as you like. Pre-heat the oven to 350F and cover the baking sheet with aluminium foil and neatly arrange the idlies slices and apply cooking spray (very little) or omit it. Using oil is purely optional, it turned out bit dry without oil (yes, only bit dry) but once you add them to the base curry, it absorbs the sauce and the dryness is not even felt while eating.
4. Bake at 350F for 12-15 minutes, plus more for a crunchy texture, about 2-3 minutes more.
1. Since its made with brown rice and baked, they can be eaten in South beach diet phase 2 and 3.
2. Also ideal sample dish for women with gestational diabetes and for individuals who are pre-diabetic or diabetic.
3. While on a weightloss program, you can very much eat this but make the base curry lots of vegetables and add just 2 number of idlies to the curry. It’s yum, healthy and delicious.
4. The same dish can be made with my whole grain (quinoa-oats-ragi) idly recipe as well.