How to make Idli Mysore Masala -
Idlis sautéed with a spicy masala mixture is a treat to remember
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Idlis (इडली), Gun powder (molagapodi)
Cuisine : Karnataka
Course : Snacks and Starters
For more recipes related to Idli Mysore Masala checkout Idli Satay, Tomato Idli Upma, Jain Schezwan Mini Idlis, Idli Shashlik . You can also find more Snacks and Starters recipes like Bread Corn Khees Papad Chaat - SK Khazana Chinese Pakora Salmon Wellington
Idli Mysore Masala Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Idli Mysore Masala Recipe
Idlis 8
Gun powder (molagapodi) 2 1/2 tablespoons
Oil 2 1/2 tablespoons
Butter 3 1/2 tablespoons
Large onion finely chopped 1
Medium green capsicum finely chopped 1
Small cabbage shredded 1/2
Medium tomato finely chopped 1
Salt to taste
Red chilli powder 2 teaspoons
Small beetroot boiled, peeled and grared 1
Chaat masala 1 teaspoon
Tomato ketchup 4 teaspoons
Garlic-red chilli chutney 2 teaspoons
Fresh coriander leaves chopped 2 tablespoons
Fresh coriander sprig to garnish
Method
Step 1
Heat 4 tsps oil on a non-stick tawa, add 1 tbsp butter and let it melt. Cut the idlis into thick slices and add and saute for 1 minute.
Step 2
Sprinkle 4 tsps molagapodi over them and saute, turning the pieces, till they turn golden brown on all sides. Slide the prepared idlis to one side of the tawa.
Step 3
Pour remaining oil in the middle of the same tawa, add onion, capsicum, cabbage, tomato, salt, red chilli powder, mix well and cook for 1 minute. Add beetroot, mix well and sauté for 1-2 minutes.
Step 4
Add remaining molagapodi, chaat masala, tomato ketchup and garlic-red chilli chutney and mix well.
Step 5
Mix the idlis with this mixture and cook for 1 minute. Add remaining butter and mix well.
Step 6
Add coriander leaves, mix well and take the tawa off the heat.
Step 7
Transfer into a serving dish and garnish with coriander sprigs, serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
