Plate Masala Idly

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 15-20 seconds.

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 1-2 minutes.

Step 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.

Step 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.

Step 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.

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 1 minute 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 10 to 15 minutes 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.

• 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.

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

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