Wheat Flour Dosa
How to make it
More variations to Idli
Teff & Beet Leaves Idli Bulgur Wheat Spinach Idli Ragi Kale Idli
Recipe 📖
However, these dishes did make frequent appearances on our menu. Since school days, we all friends used to share our lunch boxes with each other. The trend continued in college as well. Being a very cosmopolitan group, our tiffins mostly consisted of specialty food from different Indian regions. While I always looked forward to my Gujarati and Punjabi friend’s lunch boxes, they looked forward to mine. While I would gorge upon the theplas, dhoklas, and chole, they would crave for the Masala Idli or Dosas in my lunch box. While we have many stories over our lunchboxes, there is one incident that is still fresh in my mind even though it happened many many years ago. When I got it back in just a few minutes, the box was strangely very light. I instantly knew that the box was empty. I was kind of upset that she ate it all. Only at lunch break, I got to know that my lunch box was passed around the class and many had relished it. We all had a hearty laugh and of course, my friends made sure I didn’t go hungry that day. Such was the craze among my friends, for my mom’s masala idli. Over time, she realized that she needed to pack more idlis in my lunchbox. But they were never enough. No matter how many idlis I took to college in my lunchbox, I would still get just 1 or 2! They are white in color and disc-shaped. The texture is soft and fluffy. There are many benefits to eating idli.
They are very healthy and protein-packed A very simple recipe using pantry basics Is naturally vegan, gluten-free, and cooked oil-free extremely low-calorie, and probiotic. Since it’s steamed, it makes it very easy to digest Perfect travel food One of the safest beginner solid food for kids
That is why it is fit for people of all ages. Now, are you wondering how to make Masala Idli/Podi Idli/Tadka Idli?
Many get intimidated by the thought of making idli like a South Indian, but trust me, this recipe is fool-proof and you can follow it blindly. My mom and MIL have been following this recipe ever and it never fails. Just instead of using the regular Idli molds, we will need mini idlis molds in his recipe. Once all the mini idlis are prepared, it’s time to make the masala fry. It’s made by grinding lentils, sesame seeds, and dried red chilies. It can be stored for months and is served with any variety of Idli/Dosa. You need to mix the powder with some sesame oil and then serve. Mini Masala Idli or Podi Idli Fry is made using this spice powder. They can be served for breakfast or as an evening snack. You can also pack them in lunchboxes as my mom did. This s a great way to use up leftover idlis or finish off the batter before it goes sour. They look so appetizing that they will all be gone within seconds! So make lots of it! You can also fry peanuts and coconut in oil before adding the idlis, to give it more flavor. The spice level depends upon your tolerance level. Add Mulagapudi accordingly. Add a teaspoon of sugar or jaggery if it gets too spicy for you to handle. If you are not vegan, make this snack in ghee, it tastes yummy! Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
