Idlis are South Indian staples that can be enjoyed for breakfast as well as whipped up for a healthy snack. If you make idlis regularly, more often than not, you might end up with a few extra ones. Even though you can reheat them and serve the idlis with sambar, why don’t you give them a spicy twist?
Taking the leftover idlis and chopping them into bite-sized pieces, you can whip up masala idli and serve it as a quick breakfast or a mid-day snack. Not only does this recipe incorporate the leftover idlis, but it also adds an extra punch of spice to your snack. Here’s an easy recipe to recreate the dish in your kitchen, followed by some handy tips.
Masala Idli Recipe
Ingredients:
- 7-8 premade idlis
- 1 onion
- 2-3 green chillies
- 1 tomato
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- A pinch of hing
- Coriander leaves for garnish
- Curry leaves for garnish
- Oil for cooking
- Salt to taste
Instructions:
- Heat some oil and add cumin seeds. Let them splutter.
- Add chopped onion, green chillies, ginger-garlic paste and mix well.
- Once the mixture is fragrant, add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala, and hing.
- Mash the tomatoes and cook till you get a thick gravy. Season with salt.
- Chop the premade idlis into bite-sized pieces and coat them in the masala. Cook for a few minutes.
- Garnish with chopped coriander leaves and curry leaves, and serve hot.
Tips To Make Masala Idli At Home
Use Premade Idlis
Even though people often make masala idlis to make the best use of their leftover idlis, anyone can have a craving for the spicy South Indian snack. So, even if you are making masala idlis with a fresh batch, you’ll get the best texture if you use firmer idlis that are at least a day old. Else, the soft idlis have a better tendency to break when you’re tossing them in the mix of spices.
Bite-Sized Pieces
Before you make the masala, it’s important that you first chop the idlis into small pieces. Don’t break the idlis while cooking them in the masala, as you’ll not be able to get all pieces of a similar size. If you end up with larger pieces, they might not be well-coated with the masala, and the very small pieces can get mushy.
Adjust The Spices
Depending on the level of spice tolerance and your preferred flavour, you can adjust the ingredients given in the above recipe. You can experiment with a squeeze of lemon, a spoonful of curd, more quantity of red chilli powder or green chillies, and so on.
Add Veggies
To make masala idli a healthier snack, you can also add assorted vegetables. While onions and tomatoes are the go-to options, you can also use peas, carrots, and capsicum. Just add sauteed veggies of your choice to the masala before adding the chopped idlis.
Stir-Fry On Medium Heat
You should only add the chopped idlis to the masala once it is ready. Don’t wait for the tomatoes or spices to get fully cooked after you add idlis. Just put the flame to medium heat and stir-fry the idlis, and it should be done in about five minutes. Don’t keep stirring, as it can make the idlis crumble, and the overall texture of the snack will be compromised.