Do you love idlis? Who doesn't, right?
Tender, fluffy, and steamy hot idlis make a delicious breakfast for any day.
But what do you do when you have leftover idlis?
Microwaving them is an option, but you lose nutrition in the process.
That's why you need this easy recipe for Masala Idli!
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With this recipe, you can prepare a delicious snack out of a leftover meal!
I have the perfect combination of spices and masala you need to cook the mini idlis with.
Better yet, you can make simple variations by adding a couple more vegetables of your choice, like bell peppers or potatoes, and customize it to your liking.
What a way to salvage a meal and save a lot of trouble for yourself!
Try this simple recipe today, and you will never fret about leftover idlis again...
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Why this recipe works
This recipe is easy to make and does not take a long time to prepare. The recipe can be prepared in under 30 minutes.
It's a great way to use up leftover idlis.
It's a kid's favorite recipe! I packed this lunch option for my kids, and they loved it!
There are several variations within the recipe, like preparing it with rava idli, barnyard millet idli, brown rice idli, and a regular idli recipe.
You don't have to wait for leftovers idli; make this for lunch from fresh idlis.
The dish can also be served as an appetizer, evening snack, or lunch box option for kids.
It's a versatile recipe that may be used with various vegetables.
Ingredients note
- Steamed idlis: This is the main ingredient. I used regular idli, but other idli varieties like rava idli or brown rice idlis could be used. This is a much faster way than starting with idli batter.
- Curry leaves: Curry leaves add a nice flavor to the masala idlis. If you don't have curry leaves, you can omit them.
- Sambar powder: You can use store-bought or homemade sambar powder.
- Onion and tomato: Use fresh red onion and tomato. If you don't have fresh tomatoes, use 2 teaspoon of tomato paste.
- Green chilies: I used Serrano green chilies to get a good balance of flavor and heat.
Instructions
In a pan, heat oil or vegan butter over a medium flame.
Fry mustard seeds until they start to sputter. Add urad dal, and fry until they turn light brown in color.
Add the chopped onion, green chili, and curry leaves. Fry until the onions are translucent.
Add the chopped tomatoes and cook until they are soft and mushy.
Add sambar powder and other spices and salt. Next, add water, mix well, and cook for a minute.
Meanwhile, cut the idlis into 9 cubes.
Add the small pieces of idlis and mix gently. Cook for two minutes on medium heat.
Add chopped cilantro or coriander leaves and serve masala idli with chutney or raita on the side.
Recipe FAQ
Yes, masala idli can be made ahead and stored in the fridge for up to two days. Reheat it in a pan or microwave before serving.
This recipe may be made with either fresh or leftover idlis. A day-old, refrigerated idli is better because it is less likely to crumble while frying and absorbs less oil. If you're using fresh idli pieces, don't add any water.
Tips and variations
- You can also add your choice of finely chopped veggies to this masala idli recipe. Some popular additions are capsicum, carrots, and green beans.
- Use some other spices powders like pav bhaji masala powder, garam masala, or red chili powder to make masala idli.
- Use a hint of turmeric powder to get bright-colored masala idlis.
- After the idli cubes are added, be sure not to overcook. Mix gently to avoid crumbling the idlis.
- If the masala is too spicy for your taste, add a teaspoon of lemon juice to make it milder.
- I prefer to use leftover idlis; otherwise, fresh idlis will stick to the pan because of their softness.
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📖 Recipe
Masala Idli Using Leftover Idlis
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 8 steamed idli - medium size
- 1 teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 strand curry leaves or 5-6 leaves
- 2 green chilies sliced
- 1 teaspoon sambar powder
- pinch of turmeric powder
- ¼ teaspoon chaat masala powder - optional
- 1 onion chopped
- 1 tomato chopped
- 2 tablespoon water
- salt to taste
- 3 teaspoon coconut oil or vegan butter
Instructions
- In a pan, heat oil or vegan butter over a medium flame.3 teaspoon coconut oil or vegan butter
- Fry mustard seeds until they start to sputter. Add urad dal, and fry until they turn light brown in color.1 teaspoon mustard seeds, ½ teaspoon urad dal
- Add the chopped onion, green chili, and curry leaves. Fry until the onions are translucent.2 green chilies sliced, 1 onion chopped, 1 strand curry leaves or 5-6 leaves
- Add the chopped tomatoes and cook until they are soft and mushy.1 tomato chopped
- Add sambar powder and other spices and salt. Add water, mix well, and cook for a minute.1 teaspoon sambar powder, pinch of turmeric powder, ¼ teaspoon chaat masala powder, 2 tablespoon water, salt to taste
- Meanwhile, cut the idlis into 9 cubes.8 steamed idli
- Add the small pieces of idlis and mix gently. Cook for two minutes on medium heat.
- Add chopped cilantro or coriander leaves and serve masala idli with chutney or raita on the side.
Notes
- You can also add your choice of finely chopped veggies to this masala idli recipe. Some popular additions are capsicum, carrots, and green beans.
- Use some other spices powders like pav bhaji masala powder, garam masala, or red chili powder to make masala idli.
- Use a hint of turmeric powder to get bright-colored masala idlis.
- After the idli cubes are added, be sure not to overcook. Mix gently to avoid crumbling the idlis.
- If the masala is too spicy for your taste, add a teaspoon of lemon juice to make it milder.
- I prefer to use leftover idlis; otherwise, fresh idlis will stick to the pan because of their softness.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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