Masala Idli is a flavourful, popular South Indian dish that consists of leftover idlis (steamed rice cakes) that are stir-fried with a mixture of spices, vegetables, and sometimes chutney or sauce. The idlis are typically cut into small cubes and then tossed with onions, tomatoes, curry leaves, mustard seeds, and other spices.
Masala idli is a dish that has won the hearts of foodies worldwide. It is a creative way to transform leftover idlis into a new, delicious, exciting dish. It’s a versatile recipe that can be customized to suit individual tastes, making it a favourite among people of all ages. Whether you’re looking for a quick snack or a light meal, masala idli is an excellent choice to satisfy your taste buds.
More about Masala Idli
Masala idli is one of those tasty snacks that you can’t get enough of! It’s a perfect way to use leftover idlis, which can get boring if you eat them plain. The best part about masala idli is that you can customize it to your liking. Want it spicy? Add some extra chilli powder or green chillies. Prefer it with more veggies? Load it with your favourite vegetables like bell peppers, cabbage, peas or carrots.
The dish is prepared by stir-frying the idlis along with the masala mixture. It’s a quick and easy way to make a delicious snack or light meal. If you’re feeling fancy, you can even top it off with some grated cheese or fresh herbs for extra flavour.
Masala idli is a popular street food in India, and it’s not hard to see why. It’s a convenient snack that can be eaten on the go or at home. Plus, it’s filling and satisfying, making it a great breakfast, lunch, or dinner option. So the next time you have some leftover idlis, try making some masala idli and enjoy the spicy, flavorful goodness!
How to make Masala Idli
If using mini idlis, you can use them as it is. If using regular-sized idlis, chop them into bite-sized cubes and keep them ready.
Heat oil in a pan over medium heat. Add mustard seeds, urad dal, chana dal and curry leaves. Let them splutter.
Add chopped onions. Stir-fry until the onions turn translucent.
Add chopped tomatoes, salt and turmeric powder. Stir-fry until the tomatoes turn soft.
Add chopped bell pepper or any other vegetable you’d like to add. Add red chilli powder, coriander powder and salt. Mix everything. Let it cook for 5 minutes. Refrain from overcooking the vegetables. Add tomato ketchup and give a mix.
Add the idlis to the pan and mix well. Make sure the idlis are coated evenly with the masala mixture.
Cook for 5 minutes, stirring occasionally, until the idlis are coated well on both sides.
Add chopped coriander leaves or spring onion greens. Mix well.
Serve hot as a snack or light meal.
Tips to make the best Masala Idli
Use leftover idlis: Masala idli is best made with leftover idlis that have been refrigerated overnight. This helps them to become slightly firm and easier to cut into cubes without breaking. However, you can also use freshly made idlis if you don’t have any leftovers.
Cut the idlis into small pieces: If using regular-sized idlis, cut them into small
bite-sized pieces so they can be evenly coated with the masala mixture. Smaller pieces also make the idlis easier to eat.
Don’t overcook the vegetables: Overcooking them can make them mushy and lose their texture. Make sure to stir-fry the vegetables until they are tender but have a slight crunch.
Add a tangy element: To balance the flavours, add a tangy component like lemon juice or tomato ketchup. This will enhance the overall taste of the dish.
Garnish with fresh herbs: Garnish the dish with fresh cilantro or spring onion greens to add colour and freshness.
Serve hot: Masala idli tastes best when it’s hot and fresh. Serve it immediately after cooking for the best experience.
Frequently asked questions
Q: What is the origin of this recipe?
A: Masala idli is a popular South Indian dish, specifically from Tamil Nadu. It’s a creative way to use leftover idlis, a staple food in South India.
Q: Is masala idli healthy?
A: It can be a healthy dish if it’s made with fresh vegetables and minimal oil. The idlis are made with rice and lentils, a good carbohydrate and protein source. However, the amount of oil and spices used can affect the overall nutritional value of the dish.
Q: Can I use store-bought idlis for this recipe?
A: Yes, you can use store-bought idlis. However, it’s best to use idlis that are fresh and not too dry. If the idlis are too dry, they may not absorb the flavours of the masala mixture.
Q: Can I make masala idli without vegetables?
A: Yes, you can make this recipe without vegetables. However, the vegetables add flavour, texture, and nutrition to the dish, so it’s best to include them if possible.
Q: What are some variations of masala idli?
A: There are several variations of masala idli, depending on the region and personal preference. Some variations include adding cheese, using different vegetables, adding idli podi, or using different chutneys or sauces.
Other recipes you may like
- 3 plates Mini Idlis around 54 mini idlis
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- few Curry Leaves
- 1 medium Onion finely chopped
- 1 small Tomato chopped
- 1/2 cup Bell Pepper chopped
- 1/2 cup Carrot grated
- Salt to taste
- 1/2 tsp Turmeric Powder
- 1 & 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1 tbsp Tomato Ketchup
- 1 tbsp Coriander Leaves /Spring Onion Greens
- If using mini idlis, you can use them as it is. If using regular-sized idlis, chop them into bite-sized cubes and keep them ready.
- Heat oil in a pan over medium heat. Add mustard seeds, urad dal, chana dal and curry leaves. Let them splutter.
- Add chopped onions. Stir-fry until the onions turn translucent.
- Add chopped tomatoes, salt and turmeric powder. Stir-fry until the tomatoes turn soft.
- Add chopped bell pepper or any other vegetable you'd like to add. Add red chilli powder, coriander powder and salt. Mix everything. Let it cook for 5 minutes. Refrain from overcooking the vegetables. Add tomato ketchup and give a mix.
- Add the idlis to the pan and mix well. Make sure the idlis are coated evenly with the masala mixture.
- Cook for 5 minutes, stirring occasionally, until the idlis are coated well with the masala on both sides.
- Add chopped coriander leaves or spring onion greens. Mix well. Serve hot as a snack or light meal.