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–+ servings

Masala Idli

Gayathri Vijayakumar
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Snack
Cuisine Indian
Servings 3 servings

Ingredients
  

  • 3 plates Mini Idlis around 54 mini idlis
  • 2 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal
  • 1 teaspoon Chana Dal
  • few Curry Leaves
  • 1 medium Onion finely chopped
  • 1 small Tomato chopped
  • ½ cup Bell Pepper chopped
  • ½ cup Carrot grated
  • Salt to taste
  • ½ teaspoon Turmeric Powder
  • 1 & ½ teaspoon Red Chilli Powder
  • ½ teaspoon Coriander Powder
  • 1 tablespoon Tomato Ketchup
  • 1 tablespoon Coriander Leaves /Spring Onion Greens

Instructions
 

  • 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.

Notes

Adjust spices to suit your taste. 
If using regular-sized idlis, cut them into small bite-sized pieces to be evenly coated with the masala mixture. Smaller pieces also make the idlis easier to eat.
You can add any other vegetables of your choice. 
Idli Podi can be added for the spice. 
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