Step-by-Step Instructions

1. 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 15-20 seconds.

2. 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 1-2 minutes.

3. 3.Incorporate fresh herbs and chilies

   Add a few curry leaves and 2-3 chopped green chilies to the tempering. Sauté for about 30 seconds until fragrant.

4. 4.Sauté onions and vegetables

   Add 1 medium chopped onion to the pan and sauté until it turns translucent, about 2-3 minutes. Then, add 1/2 cup of chopped cabbage (optional) and mix well. Sauté for another 1-2 minutes.

5. 5.Add tomatoes and spices

   Add 1 medium chopped tomato to the pan and cook until it softens, about 2-3 minutes. Then, add 1/2 teaspoon of turmeric powder and salt to taste. Mix thoroughly.

6. 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 1 minute until all ingredients are combined and the masala is ready.

7. 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.

8. 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 10 to 15 minutes on medium-high heat, or until a toothpick inserted into the center comes out clean.

9. 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.