These South Indian steamed rice cakes can be eaten any time of the day. They are often paired with sambhar and coconut chutney. This masala idli is a mix of semolina, vermicelli, chana dal, cashews, curry leaves, mustard, green chillies and ginger. The mix is combined with yogurt to make a thicker batter. The batter is then poured into tiered, aluminum idli dishes and cooked in a pressure cooker. The easy recipe is provided on the package.

Ingredients:- Edible vegetable fat-interesterified(palm oil, palm Kernel Oil), Bengal gram Splits, Curry leaves, Salt, Sugar, Mustard, Raising agent sodium bicarbonate, Ginger, Green chilli, Coriander, Black gram Dal, Red chilli powder, Cumin, Turmeric, Cassia, Fenugreek, Clove, Maltodextrin, Acidity regulators Citric acid and tartaric acid.