Simple, Spicy: Masala Idli
Sudha Gupta shows how to make a hot snack that’s easy on you and goes well with tea, coffee or cocktails.
(Above): Masala Idli [Siliconeer photo]
- 1 cup quinoa (avialable at most grocery stores both Indian and mainstream such as Costco, Safeway as TruRoots Organic Quinoa | www.truroots.com)
- 1½ cup water
- ½ cup sooji
- 1 cup yogurt
- 1½ tsp salt
- 1 tsp green chili paste
- 1 tsp ginger paste
- 1 tsp olive oil
- 1 tsp baking powder
- For garnish:
- 2 tbsp oil
- 1 tsp mustard seeds
- ½ tsp sambher powder
- ½ cup cilantro, chopped red and yellow bell peppers, grated carrots and finely chopped onions
Making the idli:
Soak quinoa 1½ cup water for 1 hour. Add quinoa mixture, sooji, yogurt, chili paste, salt, ginger paste, oil and baking powder in blender and blend for 1 minute to make a thick paste or batter for the idli.
Heat 2 cups of water in a pan. Add idli batter into the ghee-greased molds of an idli tray for steaming for 15-20 minutes to make idli.
Making the spicy masala sauce:
Heat oil in a pan, add mustard seeds and sambhar powder. Stir for about one minute. Add idli and mix well.
Place idli in on a flat plate and garnish with vegetables (bell pepper, onion, grated carrots and cilantro).