Ingredients

• Idli batter - as needed
• 2 - onions
• 1/2 cup - grated carrot
• 2 tbsp - green peas (optional)
• 2 - green chillies, chopped
• 1 small piece ginger grated
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - asafoetida
• 2 tbsp - peanuts or cashewnuts
• 1/2 cup - grated fresh coconut
• a sprig - curry leaves
• freshly chopped coriander leaves
• 1 tsp - mustard seeds
• 1 tsp - cumin seeds
• 1 tsp - channa dal (Bengal gram)
• salt to taste
• 1 tsp - ghee
• oil - as needed

How to Make Masala Idli

• Finely chop onions. Peel and grate the carrots.
• Grate the ginger and finely chop the chillies.
• Fry the peanuts or cashewnuts, whichever you are using, in ghee and keep aside.
• In a pan, take some oil. Add mustard seeds, cumin seeds and channa dal. Wait for the mustard seeds to crackle.
• Add the onions, grated ginger, finely chopped chillies and curry leaves once they are fried.
• Add the grated coconut and the grated carrot, salt, turmeric, asafoetida, red chilli powder and just stir-fry once, so that all the masalas mix well.
• The carrot should not be cooked, it should be crunchy.
• In case you add green peas, after frying the green chillies and ginger, add the peas and fry till you see the peas slightly change colour.
• Add this masala into the idli batter. Also add the fried cashewnuts or peanuts that you are using and mix well.
• Add coriander leaves and mix well.
• Check for salt. If you feel it is less, add at that point.
• Now, coat the idli moulds with oil and pour the batter into the idli moulds and steam cook.
• Serve hot with chutney, sambhar or molagapodi.