Masala Idli Recipe

Ingredients:
1 Dried red chilli
1/2 cup Mung dal
3 tbsp Grated fresh coconut
3 Green chillies
1 marble sized ball of Tamarind, without seeds or strings
1 Sprig curry leaves
1 tsp Salt to taste
Oil for brushing idli rack

Method:
1. Roast red chilli in a pan till it changes colour and is fragrant. Set aside.
2. Wash dal and soak in 1 cup water for 30 minutes. Drain dal and combine with roasted red chilli, coconut, green chillies, tamarind and ginger.
3. Grind to make a coarse batter, gradually adding 1-1 1/2 cups water.
4. Mix in salt and curry leaves.
5. Set aside to ferment for 4 hours.
6. The batter should have a thick pouring consistency. Add more water if required.
7. Brush an idli rack with oil. Spoon 1/4 cup batter into each depression. Place rack in a pressure cooker, close cooker and steam for 15-20 minutes without the weight. Insert a toothpick into idli to check if cooked; it should come out clean.
8. Allow rack to cool for 1-2 minutes and ease out idle with the help of a knife.

Serve hot with sambar or chutney.