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Masala Idli is a popular breakfast item in Southern states of India, which is made with leftover Idlis. The Idlis are sauteed in onion-tomato masala flavored with curry leaves. It is one of the healthy breakfast as Idlis are quite light and oil free. Masala Idlis can also be served as tea-time or after-school snack to kids and as starters in parties. These are light on the stomach and full of flavors. These can be served with ant spicy chutneys of your choice like Traditional Coconut Chutney, Green Coriander Chutney, Roasted Bell Pepper Tomato and Garlic Chili Chutney or Chinese Szechwan Chutney.
My kids love to take Masala Idlis for lunch or have for breakfast. It is also a quick and easy snack/starter for your parties where you need to serve large no. of guests. You can make Masala Idli with any kind leftover Idli( made with traditional fermentation or instant method or with any kind of ingredient like Oats Idli/Ragi ). Adjust the spiciness in masala as per your taste. Make mini Idli with Mini Idli molds and serve masala Idli in skewers as a starter.
So let make these super easy Masala Idlis. This time I made Masala Idlis from leftover Instant Rava Idlis. For making Instant Idlis click here. Will soon update the other methods of making Idli and using different ingredients. To make no-onion no-garlic masala Idli, omit onion from the recipe. I have used Pav Bhaji Masala to give the flavor and MTR Spicy Chutney mix that goes well with Idli and Dosa. It is optional, you can leave it in the recipe if you don’t have it. This Chutney powder is available at Indian Grocery stores and can be relished with various food items or making dips. This is not a promotional post for the masala brands but I like Everest or Badshah brand for Pav Bhaji masala. Checkout my recipe for Pav Bhaji.
A spicy and yummy snack made with fresh or leftover Idlis. Ideal for breakfast, as a starter for parties and packing in lunch box
- Idlis -6-7
- Onions- 1 small
- Ginger-1 inch piece
- Green Chillies- 1-2
- Mustard Seeds- 1tsp
- Curry Leaves-3-4
- Flavorless oil(Olive Oil)- 1tsp
- Red Chilli Powder-1/2 Tsp
- Pav Bhaji Masala- 1-2 Tsp
- MTR Chutney mix-1 Tbsp(optional)
- Salt to taste
- Fresh Cilantro/Coriander Leaves for Garnish
- If the masala gets too dry add 1-2 Tbsp of water after adding the powdered spices.
- Mix Idlis very lightly with masala. Take care not to mash the idli pieces while mixing with masala.
- Dry Masala Powders(Pav Bhaji and MTR Chutney Powder) are available at Indian Grocery Stores.
- If you are using leftover Idlis cut each Idli into four small pieces. If you are making fresh Idlis, make ahead as fresh Idlis are soft and may break while mixing in masala. Let the Idlis cool down and set before adding to the masala.
- Puree tomatoes, green chilies and ginger.
- Finely chop onions.
- In a pan, heat oil, add mustard seeds, once the seeds splutter, add curry leaves then add onions and saute till pink.
- Add tomato puree and cook for 2-3 minutes.
- Add the powdered spices and mix well.
- Add salt to taste.
- Add Idlis pieces and mix well and lightly. Coat all the pieces in masala.
- Garnish with chopped fresh coriander.
It’s festival time include easy and yummy Masala Idlis in your menu and serve as starters at your parties or guests or make a quick, light breakfast item. I am sure you and your loved ones will these.
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