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A plate of masala idli is on the table with forks.
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5 from 1 vote

Masala Idli Using Leftover Idlis

Try this simple masala idli recipe today, and you will never fret about leftover idlis again.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Breakfast
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 2
Calories: 227kcal

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.

Nutrition

Calories: 227kcal | Carbohydrates: 19g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 590mg | Potassium: 795mg | Fiber: 5g | Sugar: 10g | Vitamin A: 482IU | Vitamin C: 39mg | Calcium: 138mg | Iron: 4mg