This masala idli is flavorful and so simple, quick and easy to make using leftover idlies. You will love the range of incredible South Indian spices in this tasty masala idli recipe!
This masala idli recipe is perfect for times where you want to whip up something quick and simple - with a wonderful range of flavors and spices!
This mouth-watering dish features steamed and fluffy chopped idli pieces, coated in a beautiful and aromatic blend of flavorful spices.
This delicious recipe is a great way to use leftover idlies and can be enjoyed as a snack or light lunch or dinner.
You can also use fresh idli in this simple idli recipe.
What is Idli?
- Idli is a popular South Indian dish made using fermented rice and lentils to make a batter. The idli batter is steamed to make fluffy and spongy cakes.
- A traditional idli recipe typically involves soaking rice and urad dal (split black gram) overnight and then blending to form a smooth batter.
- You can also purchase ready-made idli batters which you then steam using idli molds (or mini idli molds to make mini idlis).
How to Eat and Serve Idli?
- This dish can be enjoyed as a delicious breakfast item, daytime or evening snack or as a meal.
- Hot idli can be enjoyed with South Indian food including sambar (lentil-based gravy dish made using sambar powder/sambar masala, lentils and/or vegetables), coconut chutney or peanut chutney.
- You can also make idli upma or idli manchurian using steamed idlis.
What are the Potential Health Benefits of idli?
Idli contains nutrients including fiber, protein and iron. This dish is also low in calories.
Idli is also a type of fermented food. Recent research has shown that fermented foods are very good for gut health and digestion, which in turn has a positive impact on overall health.
Notes on Ingredients
- Idli: you will need 8-10 idlis for this recipe (leftover or freshly made). These are cut into medium/small pieces so they absorb maximum flavor whilst also having a good bite.
- Chana dal
- Urad dal
- Red chillies (dried): for spice (you can adjust the spice level of this dish by adding less chillies or omitting them from this dish).
- Curry leaves: also known as "kadi pata"
- Lemon juice: juice of a fresh lemon is used for a refreshing taste
- Red onion: for flavor
- Spices: including paprika (or red chili powder for extra spice) and turmeric powder
- Mustard seeds: also known as "rai"
- Asafoetida: also known as "hing"
- Fresh coriander/cilantro: finely chopped cilantro/coriander leaves and stems are used in this recipe to add a delicious and refreshing flavor
- Olive oil: you can also use ghee (clarified butter) depending on preference
- Salt: to season this dish
- Water
- Cashew nuts or peanuts: this brings a lovely crunch to this dish.
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Equipment
You will need a nonstick wok (or frying pan) and flat wooden spoon to make this masala idli.
How to Make Masala Idli
- Heat oil in a pan. Add cashew nuts and roast for 20-30 seconds, stirring continuously until slightly colored but not caramelised.
- Add mustard seeds. Once the mustard seeds crackles, add the chana dal, urad dal, red chillies, asafoetida and curry leaves. Cook for 30 seconds on medium heat, or until aromatic.
- Add chopped onions and cook for few minutes (2-3 minutes) until slightly translucent.
- Add turmeric powder and paprika and mix to combine.
- Add chopped cilantro/coriander, lemon juice, salt and water and mix to combine.
- Add the chopped idlis and stir to evenly coat the spiced mixture with the idlis. Cover and cook for 1-2 minutes or until piping hot. Serve fresh and enjoy with your favorite chutney or dipping sauce!
Tips and Variations
- Prepare ingredients in advance: as this dish comes together quickly, it helps to keep ingredients prepared in advanced. Cut idlis into quarters and heat (if cold from fridge) and keep aside. No need to heat if idlis are room temperature.
- Vegetables: For variations and to incorporate more nutrients into the dish, add vegetables of your choice such as green peas, finely chopped carrots or green beans.
- Spices: you can also add cumin seeds, green chillies, garam masala powder, coriander powder or pav bhaji masala powder for more heat and flavor.
Serving Tips
Serve on with chutney or dips (including coconut chutney, mint chutney, Indian mint sauce, peanut chutney or coriander (cilantro) chutney). You can also enjoy this with blender salsa and guacamole for a unique twist!
Enjoy with some quick and easy spicy peanuts or our quick dry chole recipe (pindi chole)!
Related
Enjoy more of our delightful Asian dishes!
Masala Idli (Easy Recipe using Leftover Idlis)
Ingredients
- 8-10 Idlis
- 1 tablespoon Oil or ghee
- 8-10 Cashew nuts or peanuts
- 1 teaspoon Mustard seeds
- 1 teaspoon Chana dal
- 1 teaspoon Urad dal
- 2 Red chillies dried (each broken into two / three pieces)
- 8-10 Curry leaves kadi patta
- Juice of 1 lemon
- 1 Red onion finely chopped
- ½ teaspoon Red paprika
- ½ teaspoon Turmeric
- ¼ - ½ teaspoon Asafoetida Hing
- 2 tablespoon Fresh coriander/cilantro chopped
- 1 tablespoon Water
Instructions
- Heat oil in a pan. add cashew nuts and roast for 20-30 seconds, stirring continuously until slightly colored but not caramelised.
- Add mustard seeds. Once the mustard seeds crackles, add the chana dal, urad dal, red chillies, asafoetida and curry leaves. Cook for 30 seconds on medium heat, or until aromatic.
- Add chopped onions and cook for few minutes (2-3 minutes) until slightly translucent.
- Add turmeric powder and paprika and mix to combine.
- Add chopped cilantro/coriander, lemon juice, salt and water and mix to combine.
- Add the chopped idlis and stir to evenly coat the spiced mixture with the idlis. Cover and cook for 1-2 minutes or until piping hot. Serve fresh and enjoy with your favorite chutney or dipping sauce!
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