Kothamalli Masala Idly / Pasumai Idly (Coriander Masala Idly)

This is one of the flavourful idly recipes with coriander and some spices grinded mixed with the soft idlys. I have already posted few idly recipes...

HOW TO PREPARE IDLY BATTER FOR SOFT AND SPONGY IDLYS
FLAXSEEDS PODI IDLY
SPINACH IDLY
KAIMA VEGETABLE IDLY
IDLY FRY
PROTEIN RICH IDLY FRY
CURD IDLY

Cooking time: 3 mins per batch

Serving: 2

Ingredients:

Idly batter - 1 cup
Oil - 1 tspn + to grease the plate
Mustard seeds - 1/4 tspn
Uraddal - 1 tspn
Asafoetida - 1/8 tspn
Salt to taste

To Grind:

Coriander leaves - 1 cup (chopped)
Grated coconut - 2 tspn
Green chilli - 1-2
Tamarind paste - 1 tspn
Fennel seeds - 1/2 tspn
Ginger - 1/2 inch

Method:

1. Grab all the ingredients.

2. Grind all the ingredients for it into a fine paste by adding water.

3. Steam the idlys by pouring the batter into the oil greased plates and kept over the trivet with a cup of water in the inner pot. (Keep the plate once the water starts boiling by pressing the saute mode). Press the steam mode for 3 mins in High Pressure HP in vent position. Note your external timer for 3 mins. Then switch off. Let the pressure releases naturally. Take out the idlys.

4. Heat a pan. Add oil, mustard seeds, uraddal.

5. Add the grinded paste with 1/4 cup of water. Add salt. Let it cook for 30 seconds.

6. Add the idlys. Mix well. It will absorbs all the moisture immediately. Switch off.

7. Flavourful coriander idly is ready to serve hot.

Notes:

You can add a 1/2 inch piece of tamarind if you don't have the paste. You can add lemon juice instead of tamarind.