Name: Plate Masala Idly
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2 tbsp Oil; Pinch Asafoetida; 1 tsp Mustard seeds; 1 tsp Cumin seeds (Jeera); 1 tbsp chopped Ginger; 2 tbsp Channa Dal; 2 tbsp White lentils (Urad Dal); A few Curry leaves; 2-3 chopped Green chilies; 1 medium, chopped Onions; 1/2 cup chopped (optional) Cabbage; 1 medium, chopped Tomatoes; 1/2 tsp Turmeric powder; To taste Salt; 1/4 cup chopped Dill greens; 1/4 cup chopped Coriander leaves; 1/4 cup Grated carrots; 1 tsp Vangibath powder; 2 cups Idly batter

Ready in

35 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

20 min

Serving

4 People

Calories / Serving

~350 kcal

Recipe by Raghuskitchen on YouTube

Recipe Summary

This recipe demonstrates how to prepare a flavorful Plate Masala Idly. It involves tempering various spices and vegetables, mixing them into idly batter, and then steaming the mixture to create a savory and wholesome idly, perfect for breakfast or a light meal.

Adjust servings

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All Ingredients - For Masala Tempering

Oil 2 tbsp
Asafoetida Pinch
Mustard seeds 1 tsp
Cumin seeds (Jeera) 1 tsp
Ginger 1 tbsp chopped
Channa Dal 2 tbsp
White lentils (Urad Dal) 2 tbsp
Curry leaves A few
Green chilies 2-3 chopped
Onions 1 medium, chopped
Cabbage 1/2 cup chopped (optional)
Tomatoes 1 medium, chopped
Turmeric powder 1/2 tsp
Salt To taste
Dill greens 1/4 cup chopped
Coriander leaves 1/4 cup chopped
Grated carrots 1/4 cup
Vangibath powder 1 tsp

All Ingredients - For Idly

Idly batter 2 cups

Tools You'll Need

Pan
Steamer
Bowl

Don't have an ingredient? Try these swaps

No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

Step-by-Step Instructions

Step 1: Prepare the tempering for masala

Heat 2 tablespoons of oil in a pan. Once hot, add a pinch of asafoetida, 1 teaspoon of mustard seeds, and 1 teaspoon of cumin seeds. Let them splutter for about .

Step 2: Add dals and aromatics

Add 1 tablespoon of chopped ginger, 2 tablespoons of channa dal, and 2 tablespoons of white lentils (urad dal) to the pan. Mix well and sauté until the dals turn light golden brown, about .

Step 3: Incorporate fresh herbs and chilies

Add a few curry leaves and 2-3 chopped green chilies to the tempering. Sauté for about until fragrant.

Step 4: Sauté onions and vegetables

Add 1 medium chopped onion to the pan and sauté until it turns translucent, about . Then, add 1/2 cup of chopped cabbage (optional) and mix well. Sauté for another .

Step 5: Add tomatoes and spices

Add 1 medium chopped tomato to the pan and cook until it softens, about . Then, add 1/2 teaspoon of turmeric powder and salt to taste. Mix thoroughly.

Step 6: Finish the masala with greens and carrots

Stir in 1/4 cup of chopped dill greens, 1/4 cup of chopped coriander leaves, and 1/4 cup of grated carrots. Add 1 teaspoon of Vangibath powder and mix everything well. Cook for about until all ingredients are combined and the masala is ready.

Step 7: Combine masala with idly batter

Take 2 cups of idly batter in a bowl. Add the prepared vegetable masala to the idly batter. Mix gently until the masala is evenly distributed throughout the batter.

Step 8: Steam the masala idlies

Grease idly plates with a little oil. Pour the masala idly batter into the idly molds. Place the idly plates into a steamer. Cover and cook for about on medium-high heat, or until a toothpick inserted into the center comes out clean.

Step 9: Serve Plate Masala Idly

Once cooked, carefully remove the idlies from the steamer. The Plate Masala Idly is now ready to serve. It goes well with Bombay Saagu or other chutneys.

Pro Tips

• Ensure the oil is hot before adding tempering ingredients for best flavor.

• Adjust green chilies according to your spice preference.

• Do not overmix the batter after adding the masala; mix just until combined.

Recipe Variations

• Add other vegetables like peas, beans, or bell peppers to the masala.

• Serve with coconut chutney or sambar instead of Bombay Saagu.

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