Veg Masala Idly/How to make Veg Masala Idly07 Nov, 2017
- Servings : 4-5 people
- Prep Time : 10 min
- Cook Time : 15 min
Veg masala idly is one of my favorite starters from leftover idly; whenever I have had some leftover idly in my kitchen, I ended up to make either veg masala idly or idly balls. Veg masala idly could either be served as the starter or good for kids tiffin as it contains a lot of vegetables.
Veg masala idly can prepare from leftover idly or fresh idly. Fresh idly need to refrigerate for at least 30 to get good texture and taste and it will not crumble while sautéing with vegetables.
In veg masala idly: I have prepared veg masala idly with few of basic Indian spices and lots of vegetables. You can use any vegetable you like. I have used onion, capsicum(bell pepper) and lots of cabbage. You can use beans, tomato, mushroom, carrot or any other vegetable too.
Leftover idly 12 pieces Onion 1/2 small cut into slice Capsicum(Green Bell pepper) 1/2 small cut into thin slices Cabbage 1/4 small shred into thin slice. Mustard seeds 1 tsp. Turmeric Powder 1/4 tsp. Coriander powder 1 tsp. Dry mango powder 1/2 tsp. Red chilly powder 1/4 tsp Salt to taste Garam masala 1/4 tsp. Tomato Ketchup 1 tbsp. Oil 1 tbsp.
In a pan, heat oil over medium heat and mustard seeds and let it crackle. Add onion
Saute it till become transparent and then add capsicum (bell peppers) and again saute it for 1 min.
Add cabbage and mix it well. Meantime cut the idly into 2 parts each and set aside.
Add allspice; turmeric powder, red chilly powder, coriander powder and amateur powder. Mix it well and cook it till vegetables become little tender. Add tomato ketchup and give them a quick stir.
Reduce the flame to medium, add idly and coat it well with vegetables. Cook for 5-7 more mins. Add salt and garam masala, mix it well and make sure idly should not become mussy. Switch off the flame after 5-7 min
Veg masala idly is ready to serve.
1. You can cut the idly into 4 parts as well.
2. You can add ginger garlic also.
3. You can temper whole red chilly in the oil to increase spiciness.
4. You can add lemon juice to give tangier flavor.
5 Increase the flame while adding cabbage as cabbage tends to remove its moisture so cook it on high flame to prevent other veggies remain crunchy.
6. I have not added any water because cabbage tends to remove its moisture. You can add 1-2 tbsp of water if needed.
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