Masala Idli with Spicy Dahi

Ingredients for Masala Idli

  • 1 cup urad dal, washed
  • 1 cup moong dal, washed
  • 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

Ingredients for Spicy Dahi

  • 2 cups vegan yogurt
  • 2 cups water
  • 1 tsp mustard seed
  • 3 to 4 whole dry round red chilies
  • ¼ tsp asafoetida (hing)
  • 8–10 curry leaves
  • ½ green chili sliced in 2 longitudinally with the seeds removed
  • ½ tsp sea salt
  • 1 tsp crushed ginger
  • 1 tbsp date paste
  • ½ tsp of roasted jeera (cumin) powder


For Masala Idli

Soak urad and moong dal separately for 2 hours (It is better to use half and half the first time till you get a feel for it).

Grind the soaked urad 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 dosa batter (somewhat similar to pancake batter). Add carrots, chopped fresh coriander, ginger-green chili paste and sea salt.

Steam in an idli steamer and serve hot with cold spicy dahi

For Spicy Dahi

Mix vegan 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 to sputter, add asafoetida, curry leaves, red & green chilies. Within seconds, as soon as the leaves and  chilies are slightly cooked turn down the flame and add to the curd liquid. Add sea salt, crushed ginger, roasted jeera powder, date paste and mix well.

Refrigerate and serve cold over hot idlis.

Serve with sweet date & tamarind chutney.

Serves 6-8