• Prepare the Batter:
  • In a mixing bowl, combine suji and curd. Gradually whisk in the water to form a smooth batter. Allow the mixture to sit for 10 minutes.
• Tempering:
  • Heat a pan on the stove, add ghee, mustard seeds, hing, curry leaves, and green chili. Sauté until fragrant.
  • Add this tempering to the suji batter and mix well.
• Season the Batter:
  • Stir in salt, black pepper powder, red chili powder, and chopped coriander leaves into the batter.
• Prepare Idli Maker:
  • Fill an idli maker with 3 glasses of water and a small piece of lemon, then warm it on the stove for 5 minutes.
  • Grease the idli stand plates with a little oil.
• Cooking the Idli:
  • Just before steaming, add Eno to the batter and mix gently but thoroughly.
  • Pour the batter into the greased idli moulds.
  • Place the idli stand in the preheated idli maker, cover, and let it steam for 15 minutes.
  • Check doneness by inserting a fork into an idli; if it comes out clean, the idlis are cooked.
  • Remove the idli stand from the maker and let it cool before demoulding the idlis.
• Prepare Masala Idli:
  • Cut the idlis into medium-sized pieces.
  • Heat 1 tbsp ghee in a pan, add mustard seeds, hing, curry leaves, red chili powder, and black pepper powder. Sauté briefly.
  • Add the idli pieces to the pan and toss to coat with the spices.
  • Sprinkle chaat masala over the idlis and mix well.
  • Garnish with chopped coriander leaves.
• Serve:
  • Transfer the masala idli to a serving plate and enjoy hot.

This Masala Idli recipe offers a delicious twist on the traditional South Indian staple, making it a perfect snack or meal option that combines the softness of idli with the zest of Indian spices.