By: Payal
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Plain idlis are nice, but toss them in Guntur masala and they turn unforgettable. Spicy, nutty, buttery and bold — this Andhra-style recipe is ready in just 15 minutes.
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It is quick, easy, and turns leftover idlis into a flavour-packed breakfast or snack. A great way to give your mornings a hit of Andhra-style spice.
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5–6 steamed idlis, 7–8 Guntur chillies, 1½ tbsp toor dal, 1½ tbsp chana dal, 1½ tbsp urad dal, 1 tbsp sesame seeds, 1–2 tbsp coriander seeds, cumin, pepper, hing, salt, tamarind.
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Dry roast the dals, Guntur chillies, and spices until golden. The aroma fills your kitchen instantly. Grind everything with tamarind to make a coarse masala powder.
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In a hot pan, melt 3–4 tablespoons of ghee on a low flame. The richer the ghee, the better the flavour of your Guntur idli.
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Add the steamed idlis and cook for 3–4 minutes until crisp at the edges. Sprinkle 1–2 tablespoons of the Guntur masala and toss gently to coat each piece.
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If the idlis look dry, add a little more ghee. Let them soak up the spicy mix. Each bite should taste buttery, smoky, and full of heat.
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Serve hot with coconut chutney or tomato ketchup. It is the perfect 15-minute breakfast when you crave something spicy and comforting.
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Inspired by Guntur's street-side stalls, this fiery idli brings South Indian flavour to your breakfast table - simple, fast, and full of character.
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