This post is also available in: Hindi
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 a different flavor of same old idli which is generally used to finish the leftover idlis.
So here goes my recipe for masala idlis.
Also Read: Instant Idli Recipe
- 6 Ready Idlis
- 12 Mini Idlis
- 1 Onion
- 1 small Tomato
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Pav Bhaji Masala
- 1/4 tsp Haldi Powder
- 1 tsp Urad Dal
- 10 Fresh Curry Leaves
- 1 Green Chilli
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1 tsp Ginger-Garlic Paste
- Fresh Green Coriander Leaves to garnish
- 1/2 cup Water
- 1 tbsp Oil
Use ready idlis that must have been made 3 to 4 hours before.
If using freshly made, keep the idlis in the fridge for 15 minutes.
Chop idlis into 2-inch pieces If using mini idlis, leave them whole only.
Cut the green chilli into small pieces and chop the onion finely. Cut the tomatoes into small cubes.
Heat oil in a non-stick pan. Keep the flame low and add in the mustard seeds, cumin seeds, and urad dal.
Let them cook till they splutter then add the curry leaves and green chilli. Now add the chopped onion.
Sauté until soft then add the tomatoes and ginger-garlic paste.
Again saute till the mixture turns soft then add in the salt, red chilli powder, turmeric powder and pav bhaji masala
Put the water and let everything cook until soft. Now, we can add the Idli pieces.
Toss gently in such a way that they get well coated with the masala.
Garnish with finely chopped green coriander leaves.
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