MASALA IDLI: SPICY SOUTH INDIAN RICE CAKES

SOUTH INDIAN STYLE

Preparation Time: 15-20 Minutes (If you already have ready Idlis)
You Need: (To Serve 4 People)
Ingredients	Quantity	A Quick Comment
Idli (South Indian Rice Cakes)	20 medium sized	Cut Idlis into small pieces. (I have Cut each Idli into 4 pieces)
Finely Chopped Onions	2 medium sized
Finely Chopped Tomatoes	2 medium sized
Ginger Paste/Finely Grated Ginger (Optional)	1 tbsp
Finely Chopped Green Chilies	2-3
Lime Juice	1 ½ tbsp
Salt	To taste
Spice Powders:
Turmeric Powder	1 tsp	In Hindi - Haldi (हल्दी ) In Kannada - Arisina (ಅರಿಸಿನ)
Red Chili Powder (Optional)	½ tsp	In Hindi - Mirch Powder (मिर्च  पाउडर) In Kannada - Menasina Pudi (ಮೆಣಸಿನ ಪುಡಿ) As you will be using Green Chilies, use Red chili powder only if you like your Masala Idli more hot and spicy.
Cumin Powder (Optional)	1 tsp	In Hindi - Jeera Powder (जीरा  पाउडर) In Kannada - Jeerige Pudi (ಜೀರಿಗೆ ಪುಡಿ)
Chutney Powder	5 tbsp
For Seasoning:
Oil	1 tbsp
Mustard Seeds	1 ½ tsp	In Hindi - Rai (राइ) In Kannada - Sasive (ಸಾಸಿವೆ)
Cumin Seeds	1 ½ tsp	In Hindi - Jeera (जीरा ) In Kannada - Jeerige(ಜೀರಿಗೆ)
Peanuts/Groundnuts	A Fistful	In Hindi - Moongphali (मूंगफली) In Kannada - Kadale Beeja (ಕಡಲೆ ಬೀಜ)
Split Black Gram	1 tbsp	In Hindi - Urad Dal (उड़द दाल) In Kannada - Udiina Bele (ಉದ್ದಿನ ಬೇಳೆ)
Split Bengal Gram	1 ½ tbsp	In Hindi - Chana Dal (चना दाल) In Kannada - Kadale Bele (ಕಡಲೇ ಬೇಳೆ)
Red Chilies (Optional)	2-3	In Hindi - Lal Mirch (लाल मिर्च) In Kannada - Kempu Menasu (ಕೆಂಪು ಮೆಣಸು)
Curry Leaves	1 stick	In Hindi - Kadi Patta (कड़ी पत्ता) In Kannada - Kari Bevu (ಕರಿ ಬೇವು)
Asafoetida	½ tsp	In Hindi - Hing (हींग) In Kannada - Ingu (ಇಂಗು)
To Garnish:
Chopped Cilantro/Coriander Leaves	½ cup	In Hindi - Dhaniya (धनिया) In Kannada - Kottambari Soppu (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು)

Method:

• Heat oil in a pan. Add Mustard seeds, Cumin Seeds, Peanuts, Split black gram, Split gram one by one. Saute for few seconds till peanuts and grams turn slight golden brown.
• Add Red chilies, Curry leaves and Asafoetida one by one. Saute for 2-3 seconds.

• Add finely chopped Onions, finely chopped green chilies, finely grated ginger and little salt. Mix well. Saute for a minute till the Onions turn tender.
• Add finely chopped Tomatoes, Turmeric powder, Red chili powder and Cumin powder. Mix well and saute for 2-3 minutes till Tomatoes turn soft.

• Lower the flame. Add Idli pieces, Chutney powder and salt. Mix well and heat for 2 minutes on a low flame.
• Switch off the gas/stove. Add Lime Juice and give a gentle mix. Garnish with chopped Cilantro. Serve hot with Sweet chutney/Ketchup.

ALOO TIKKI: POTATO PATTIES

YOU NEED:

1. Boiled Potatoes (Aloo/Aloo Gadde) – 2 medium (Peel the skin)

2. Finely Chopped Onions (Pyaaz/Eerulli) – 1 cup

3. Finely Chopped Green Chillies (Hari Mirch/Hasi Menasu) – (3-4)

4. Finely Chopped Cilantro (Coriander Leaves/Hara Dhaniya/Kottambari Soppu) – ½ cup

5. Roasted and Crushed Pea Nuts (Ground Nuts/Moongphali/Kadale beeja) – 2 tbsp

6. Fenugreek Leaves Powder (Kasuri Methi/Ona Menthya Soppina Pudi) – 1 tbsp

7. Roasted Cumin (Jeera/Jeerige) Powder – ½ tsp

8. Mango (Aamchur) Powder – ¼ tsp

9. Chat Masala Powder – 1 tsp

10. Bread Crumbs (To Coat)

11. Oil (To Pan Fry)

12. Salt

METHOD:

1. Grate/mash the boiled potatoes and add

            (1) Finely Chopped Onions

            (2) Finely Chopped Green Chillies

            (3) Finely Chopped Cilantro      

            (4) Roasted and Crushed Pea Nuts

            Mix well.

2. Add

            (5) Fenugreek Leaves Powder

            (6) Roasted Cumin Powder

            (7) Mango (Aamchur) Powder  

            (8) Chat Masala Powder

            (9) Salt

            Mix well.

3. Prepare Tikkis: Apply a little oil to your hand. Take a little mixture and roll it into ball and flatten it out gently.

4. Dip the Tikkis in bread crumbs to coat them completely.

5. Heat few drops of oil on a Tava and shallow fry the tikkis (both sides) until they are brown and crispy.

Serve hot with mint/coriander chutney and tamarind chutney/Sauce/Ketchup.