Saturday, 9 May 2015


Kadhai Idli


Idli Batter                                                 - 2 cups
Spinach/Fenugreek                                  - 1/2 cup very finely chopped (Optional)
Tomatoes/tamatar                                    - 3 medium, finely chopped
Onions                                                     - 2 medium, finely chopped
green chilies/hari mirch                          - 2, cut into 2
Garlic/lahsun                                           - 6-7 cloves,  julienned
Ginger/adrak                                           - 1 inch,  julienned
Bell peppers/capsicum/shimla mirch      - 2, julienned Mixed colored if available or only green
Mustard seeds                                          - 1 tspoon
Curry Leaves                                           - 5-8
Asafetida/Hing                                        - 1 pinch
Turmeric powder/haldi                            - 1/2 tspoon
Coriander powder/Dhaniya                     - 1 tblspoon
Garam masala powder                             - 1/2 tspoon
Amchoor                                                  - 1/2 tspoon
Sambhar Masala                                      - 1 tspoon
Fresh Coriander                                       - 2 tblspoon chopped
salt                                                           - to taste
Oil                                                           - 2 tblspoon
Water                                                       - 2 tblspoon


Mix Idli batter, salt  and spinach in a bowl.

Grease a steamer bowl and pour the batter into it.

Steam the idli cake for 25 minutes to make it a bit harder then regular soft idlis.
Once steamed, let it cool for few minutes.

Now cut the desired side cubes out of steamed idli cake.

In a deep and heavy bottom Pan heat the oil.
Now add the Mustard seeds, Asafetida, Curry leaves and green chilies cut into 2, saute for few seconds.

Now add ginger and garlic  julienne, saute these till the raw smell disappears.

Now add onions and saute till they start to become translucent.

Now add capsicum julienne into it and saute for 1 minutes.

Now add the chopped tomatoes. Cook for 1 minute.

Now add turmeric, coriander, sambhar masala and amchoor powder and salt to it..

Cook this masala for about 7 minutes. Add 2 tblspoon of water if the Masala seems to be very dry.
Meanwhile if you want to fry your Idli before cooking with masala you can do it now. I did not fry it to make it less oily. But if you go for big quantity cooking do fry the Idli otherwise mixing with masala in big quantity will break the Idli cubes easily.
If you are using fried idli cubes it will not absorb the water from masala but if your not using fried idli cubes, it will absorb all the water from masala and becomes a bit on drier side.
Add 2 tblspoon of water if the Masala seems to be very dry.
Now sprinkle garam masala powder and mix well.
Now its time to add the Idli cubes, mix the idli cubes and just switch off the flame.

Lastly add coriander leaves mix very gently to avoid breaking idli cubes.

Your Kadhai Idli is ready. It can be served as side dish for your dinner or lunch parties.
Serve the kadai Idli hot with Dal, Rotis or laccha parantha.

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