Iddli with cumin seeds and black pepper (Masala iddli) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 515) by Yamuna Devi

  • fresh ginger
  • basmati rice
  • Show all ingredients...

  • EYB Comments

    See recipe for a variation. Rice and dal must soak in water 6-8 hours; and batter must rest 12-36 hours. Can substitute long grain white rice for basmati rice, and butter or vegetable oil for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh coconut and mint chutney (Nariyal podina chatni); Toasted fresh coconut and tomato chutney (Nariyal dahi chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation. Rice and dal must soak in water 6-8 hours; and batter must rest 12-36 hours. Can substitute long grain white rice for basmati rice, and butter or vegetable oil for ghee.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.