Masala Idli with Puliyogare Mix

What do you do when there is a strong craving for dosa but the batter isn’t the freshest and there is hardly anything else left to make accompanying sambar and chutney? Make idlis, of course. Better still if they are spiced with puliyogare (pulihora) mix to make masala idlis.

Sakshi’s dosa adventures got me hungry. To be entirely honest a jar of store bought dosa batter had been sitting in my fridge. And as they say, there’s no time better than the present.

Since there was no sambar or chutney (but you can find some here and here) and I was too lazy to go looking for ingredients to make them, the dosa batter was steamed to make masala idli. They had to be stand alone snacks. This started my quest to make them spicy and interesting with the addition of Puliyogare mix.

Puliyogare is essentially a spice blend made with tamarind, puli means tamarind in both Tamil and Malayalam. Recipes for the ground masala vary but it might often also contain peanuts. Puliyogare rice or tamarind rice is a popular dish using the mixture. It works just as well as a flavouring for idlis- now I have experience!

Masala Idli with Puliyogare Mix

Total Time: 30-45 mins

Prep: 15 mins; active cooking: 15 mins
Servings: 4 of 4 idlis each

Ingredients:

• 2 cups of dosa batter,
• 1/2 cup finely chopped vegetables (frozen or fresh),
• 2 tbsp or more Puliyogare mix,
• 2 tbsp cooking oil,
• Water as needed.

***You will need an idli maker- stove top or microwaveable.
(Or try your luck with a double boiler, but that won’t make idlis- maybe buns.)

Process:

• De-freeze frozen mixed vegetables. I usually use them straight out of the freezer. You could keep them in lukewarm water for a few minutes to loosen up some of the clumps.
• Pour dosa batter in a mixing bowl and give it a gentle stir. If it’s too thick- think cheesecake consistency- then it needs water. Add 1/4 cup at a time and stop when it gets to cake batter consistency.
• Measure Puliyogare mix- this is easily available at most Indian grocery stores. The recommendation is to keep it away from moisture as much as possible. Since it’s a blend of spices- it tends to form balls if moisture seeps in.
• Add about 2 tablespoons of the mix to batter. If you like your food spicy (HOT!) , you can easily go up to 4 tablespoons.
• Take the idli maker and rub a drop of oil on each mould. Even though the batter doesn’t quite stick to the microwaveable moulds- adding a light coat of oil prevents too much batter from dripping underneath.  I could fill 12 idli moulds with my batter.
• Fill some water in the base and microwave for 2 minutes. Then stack the moulds, put on the lid and microwave for 12 minutes. Check at 10 minutes to see how the idlis are coming along. The top most batch tends to dry out very quickly. ***PLEASE BE EXTREMELY CAREFUL WHEN YOU OPEN THE LID*** The steam can burn your skin.
• Remove and wait for just a few minutes before digging in. I had mine with a dollop of plain yogurt and ketchup.

Dig in to these tasty Masala Idli!

Idlis are a trusty food and easily adaptable with various tadkas, vegetables and flavouring such as puliyogare. Try out a few combinations and let us know which ones worked best for you.

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Masala Idli with Puliyogare Mix

2019-04-12 16:55:55

Serves 4

This recipe adapts the tangy and spicy Puliyogare (tamarind) masala to make idlis that are perfect for an evening snack or even a light lunch. Try it!

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 2 cups of dosa batter,
2. 1/2 cup finely chopped vegetables (frozen or fresh),
3. 2 tbsp or more Puliyogare mix,
4. 2 tbsp cooking oil,
5. Water as needed.

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Instructions

1. De-freeze frozen mixed vegetables, you could keep them in lukewarm water for a few minutes to loosen up some of the clumps.
2. Pour dosa batter in a mixing bowl and give it a gentle stir.
3. Add 1/4 cup at a time and stop when it gets to cake batter consistency.
4. Measure Puliyogare mix- this is easily available at most Indian grocery stores.
5. Add about 2 tablespoons of the mix to batter.
6. If you like your food spicy (HOT!) , you can easily go up to 4 tablespoons.
7. Take the idli maker and rub a drop of oil on each mould.
8. Even though the batter doesn’t quite stick to the microwaveable moulds- adding a light coat of oil prevents too much batter from dripping underneath.
9. Fill some water in the base and microwave for 2 minutes.
10. Then stack the moulds, put on the lid and microwave for 12 minutes.
11. Check at 10 minutes to see how the idlis are coming along (see note below).
12. The top most batch tends to dry out very quickly.
13. Remove and wait for just a few minutes before digging in.
14. I had mine with a dollop of plain yogurt and ketchup.

Notes

1. You will need an idli maker- stove top or microwaveable.
2. Or try your luck with a double boiler, but that won’t make idlis- maybe buns.
3. ***PLEASE BE EXTREMELY CAREFUL WHEN YOU OPEN THE LID*** The steam can burn your skin.

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By Kanika Samra

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