Masala Idli | Leftover Idli Recipes
User Reviews
5
Masala Idli | Leftover Idli Recipes
Description
This recipe starts by chopping medium-sized idlis into bite-sized pieces, not finely ground, preserving texture. Onions, tomatoes, and green chili are finely chopped and prepared separately. A paste made of ginger and garlic adds pungency to the dish. The spices used—turmeric, red chili powder, and pav bhaji masala—give the dish warmth, aroma, and a mild to moderate heat level. Cumin seeds are first tempered in oil to release their flavor, then onion and ginger-garlic paste are sautéed until golden and aromatic. Tomatoes and green chili are added and cooked down to form a soft base, then the dry spices are incorporated and mixed thoroughly.
Adding water helps create a saucy consistency that coats the idli pieces as they warm through, melding their mild flavor with the robust masala. Fresh coriander leaves finish the dish with a touch of brightness. The result is a moist, spicy preparation that transforms plain idli into a flavorful and satisfying meal component.
Masala Idli works well as a quick breakfast, brunch, or snack using leftover idlis, avoiding waste by repurposing into a tasty new dish. It pairs well with chutneys or plain yogurt to moderate heat and balance flavors.
Ingredients
- 5 to 6 idli regular medium sized
- ⅓ cup onion or 1 medium onion, finely chopped
- ½ cup tomato or 1 medium to large tomato, finely chopped
- 1 green chili - chopped or ½ teaspoon chopped green chillies
- ½ teaspoon ginger garlic paste or ½ inch ginger + 3 to 4 small to medium garlic cloves, crushed to a paste in mortar-pestle
- 1 pinch turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder or cayenne pepper
- ½ teaspoon pav bhaji masala
- ¼ teaspoon cumin seeds
- 1 tablespoon neutral cooking oil generic cooking oil
- ¼ cup water - optional
- 1 to 2 tablespoon Coriander leaves cilantro, chopped
Instructions
Preparation
- Chop the idli and keep them aside in a bowl or plate. Make bite sized pieces and do not chop finely.
- Finely chop 1 medium sized onion and 1 medium to large sized tomato. Keep them aside.
- Also chop 1 green chillii. Keep aside.
- Also crush ½ inch ginger + 3 to 4 garlic cloves to a paste in mortar-pestle. Keep aside.
Making masala idli
- Heat oil in a pan. Add cumin seeds and let them crackle on low to medium-low heat.
- Then add ginger-garlic paste. Saute for a few seconds or till the raw aroma of ginger-garlic goes away.
- Then add finely chopped onions.
- Stir well and saute on low to medium-low heat till the onions turn translucent or a light brown. Stir often while sautéing onions.
- Now add finely chopped tomatoes.
- Stir and mix well. Then add chopped green chilies. Saute till the tomatoes soften on low to medium-low heat.
- Then add turmeric powder, red chili powder and pav bhaji masala. Also add salt as per taste.
- Stir and mix the spices very well with the onion-tomato mixture.
- Add water. Use idlis which have been refrigerated. If using fresh idlis then don't add any water. You can even skip adding water if you want.
- Mix well and simmer the gravy on a low to medium heat.
- Simmer till the gravy thickens. This takes about 2 to 3 minutes on a low heat. Make sure that the gravy thickens. If the gravy is runny or watery the idli will soften and crumble.
- Then add the chopped idli.
- Mix the idlis very well. The idli will absorb a bit of the thick gravy and become moist and soft.
- Switch off the heat and lastly add chopped coriander leaves. Mix well.
- Serve masala idli hot or warm. You can sprinkle lemon juice if you want. I recommend to have this dish as soon as it is made for best taste and flavor.
User Reviews
Overall Rating
5
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