Masala Idli with Spicy Dahi
Ingredients
For masala idli
- 1 cup urad dal (skinless), washed, rinsed
- 1 cup moong dal (skinless), washed and rinsed
- ¼ cup of shredded carrots
- 2 tbsp of chopped fresh coriander leaves.
- ½ tsp ginger & green chili paste
- ½ tsp of fenugreek seed
- sea salt to taste
- 2 cups soy curd
- 2 cups water
- 1 tsp mustard seed
- 3 to 4 whole dry round red chillies
- ¼ tsp asafetida (hing)
- 8 - 10 curry leaves
- ½ green chilly sliced in 2 longitudinally with the seeds removed
- ½ tsp sea salt
- 1 tsp crushed ginger
- 1 tbsp stevia powder or maple syrup
- ½ tsp of coarsely roasted jeera powder
For masala idli
Soak urad and moong dal separately for 2 hours (Its better to use half and half the first time till you get a feel for it).
Grind the soaked udad and moong dal in the blender till you get a slightly coarse (but almost smooth) paste, pour into a large bowl and add fenugreek seeds. Allow this mixture to ferment for 8-12 hours depending on the room temperature. In summer days 8 hours is sufficient, but on cooler days it takes longer. You can smell it to tell whether it is ready or not. It should have a slightly sour, fermented smell. Add water so that it is of the consistency of dhosa batter (somewhat similar to pancake batter). Add carrots, chopped fresh coriander, ginger-green chilli paste and sea salt.
Steam in an idli steamer and serve hot with cold spicy dahi.
For spicy dahi
Mix soy curd with water well, preferably with a hand blender to make a liquid consistency. Heat a pot on medium flame and add mustard seeds, and when they begin sputter, add asafetida, curry leaves, red and green chillies. Within seconds, as soon as the leaves and chillies are slightly cooked turn down the flame and add to the curd liquid. Add sea salt, crushed ginger, coarsely roasted jeera powder, stevia powder and mix well. Refrigerate and serve cold over hot idlis.
