Ingredients with Measurements:
- 1 cup rice
- 1/2 cup urad dal
- 1/2 tsp fenugreek seeds
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup water
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/2 cup chopped coriander leaves
- 1 tsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 2 tbsp oil
- 2 medium-sized mackerel fish, cleaned and cut into small pieces
Special equipment needed:
- Idli steamer
Step-by-step instructions:
1. Soak rice and urad dal separately in water for 4-5 hours.
2. Grind the rice and urad dal separately to a smooth batter.
3. Mix the rice and urad dal batter together and add fenugreek seeds and salt.
4. Cover and let the batter ferment overnight.
5. In a pan, heat oil and add chopped onions. Fry until golden brown.
6. Add ginger garlic paste and fry for a minute.
7. Add chopped tomatoes, red chili powder, coriander powder, turmeric powder, cumin powder, and garam masala. Mix well and cook for 5-6 minutes.
8. Add the fish pieces and cook for another 5-6 minutes.
9. Add chopped coriander leaves and mix well.
10. Grease the idli plates with oil and pour the batter into the plates.
11. Add a spoonful of the fish masala on top of the batter.
12. Steam the idlis for 10-12 minutes or until cooked.
13. Remove the idlis from the steamer and let them cool for a few minutes.
14. Serve hot with coconut chutney.
Time:
Preparation time: 5 hours (including soaking time)
Cooking time: 30 minutes
Temperature:
Idli steamer: 100°C
Serving size:
4-5 people
Nutritional information:
Calories: 250
Protein: 10g
Fat: 8g
Carbohydrates: 35g
Fiber: 3g
Substitutions for ingredients:
- Mackerel fish can be substituted with any other fish of your choice.
- Coconut chutney can be substituted with any other chutney of your choice.
Variations:
- Instead of fish, you can use chicken or paneer.
- You can add vegetables like carrots, peas, and beans to the masala.
Tips and tricks:
- Make sure the batter is fermented well to get soft and fluffy idlis.
- Do not overcook the fish, as it will become tough.
- You can add a pinch of baking soda to the masala to make it more flavorful.
Storage instructions:
- Store the leftover idlis in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Steam the idlis for a few minutes before serving.
Presentation ideas:
- Serve the idlis on a plate with coconut chutney and garnish with coriander leaves.
Garnishes:
- Coriander leaves
Pairings:
- Coconut chutney
Suggested side dishes:
- Sambar
- Tomato chutney
Troubleshooting advice:
- If the idlis are hard, it means the batter is not fermented well. Let it ferment for a few more hours.
- If the fish masala is too dry, add a little water to make it moist.
Food safety advice:
- Make sure the fish is cleaned well before using it.
- Wash your hands and utensils properly before cooking.
Food history:
- Bangude Masala Idli is a popular dish from the coastal region of Karnataka, India.
Flavor profiles:
- Spicy, tangy, and flavorful.
Serving suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian