Masala Idli Recipe

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Who does not love eating spicy foods? And idli, as we all know is a famous South Indian cuisine. Idli can be prepared in several ways. They are steamed and served with sambhar, this is the traditional way of preparing and serving idli; but masala idli is the a different flavor of same old idli which is generally used to finish the leftover idlis.

So here goes my recipe for masala idlis.

3 from 1 vote

Masala Idli

Masala Idli is a delicious snack that is used mostly with leftover Idlis.
Course Snacks
Cuisine South Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Anju Bhagnari


  • Ready Idlis 6
  • Or Mini Idlis 12
  • Onion 1
  • Small tomato 1
  • Salt to taste
  • Red chilli powder ½ teaspoon
  • Pav bhaji masala ½ teaspoon
  • Haldi powder ¼ teaspoon
  • Urad dal 1 teaspoon
  • Fresh curry leaves 10
  • Green chilli 1
  • Mustard seeds ¼ teaspoon
  • Cumin seeds ¼ teaspoon
  • Ginger-Garlic paste 1 teaspoon
  • Fresh green coriander leaves to garnish
  • Water ½ cup
  • Oil 1 tablespoon


  1. Use ready idlis that must have been made 3 to 4 hours before.
  2. If using freshly made, keep the idlis in the fridge for 15 minutes.
  3. Chop idlis into 2 inch pieces If using mini idlis, leave them whole only.
  4. Cut the green chilli into small pieces and chop the onion finely. Cut the tomatoes into small cubes.
  5. Heat oil in a non stick pan. Keep the flame low and add in the mustard seeds, cumin seeds and urad dal.
  6. Let them cook till they splutter then add the curry leaves and green chilli. Now add the chopped onion.
  7. Sauté till soft then add the tomatoes and ginger-garlic paste.
  8. Again saute till the mixture turns soft then add in the salt, red chilli powder, turmeric powder and pav bhaji masala
  9. Put the water and let everything cook till soft. Now, we can add the Idli pieces.
  10. Toss gently in such a way that they get well coated with the masala.
  11. Garnish with finely chopped green coriander leaves.
  12. Serve hot.

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Masala Idli Recipe


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