Masala Idli (Easy Recipe using Leftover Idlis)
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!
Servings: 4 people
Calories: 74kcal
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!
Nutrition
Calories: 74kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 79mg | Fiber: 1g | Vitamin A: 213IU | Vitamin C: 42mg | Calcium: 23mg | Folate: 243µg | Iron: 1mg | Zinc: 0.3mg