masala idli recipe with step by step photos – quick snack recipe made with leftover idlis.

sharing an easy and tasty recipe of a snack that is made with idlis. you can use regular idlis or mini idlis to make this snack. apart from this snack, you can make many recipes with leftover idlis.

few such leftover idlis recipes are:

• fried idli
• idli upma
• podi idli
• chilli idli 
• idli manchurian

i have used idlis which had been refrigerated for a day. you can also use fresh idlis. this is a spicy recipe. you can decrease red chilli powder and pav bhaji masala powder for a lesser spicy taste.

a lot of flavor in this recipe comes from pav bhaji masala. so use pav bhaji masala that is good. the recipe can also be doubled.

serve masala idli hot. while serving you can sprinkle lemon juice if you want.

if you are looking for more breakfast recipes then do check:

• medu vada
• idli recipe
• rava idli
• oats idli

PIN PRINT

masala idli recipe

4.75 from 4 votes

Author:Dassana Amit

Prep Time:5 mins

Cook Time:10 mins

Total Time:15 mins

Course:snacks

Cuisine:north indian

Servings (change the number to scale):1 to 2

masala idli is a quick and tasty snack made with leftover idlis.

INGREDIENTS FOR masala idli recipe

(1 CUP = 250 ML)

• 5 to 6 regular medium sized idlis
• 1 medium onion or ⅓ cup finely chopped onion
• 1 medium to large tomato or ½ cup finely chopped tomatoes
• 1 green chili, chopped
• ½ teaspoon ginger garlic paste or ½ inch ginger (adrak) + 3 to 4 garlic (lahsun), crushed to a paste in mortar-pestle
• 1 pinch turmeric powder (haldi)
• ¼ teaspoon red chili powder (lal mirch powder)
• ½ teaspoon pav bhaji masala
• ¼ teaspoon cumin seeds (jeera)
• 1 tablespoon oil
• ¼ cup water (optional)
• 1 to 2 tablespoon chopped coriander leaves (dhania patta)

HOW TO MAKE masala idli recipe

preparation for masala idli recipe

• chop the idlis and keep aside. make bite sized pieces and do not chop finely.
• finely chop 1 medium sized onion and 1 medium to large sized tomato. keep aside.
• also chop 1 green chillii. keep aside.
• also crush ½ inch ginger (adrak) + 3 to 4 garlic (lahsun) to a paste in mortar-pestle. keep aside.

making masala idli

• heat 1 tbsp oil in a pan. add 1/4 teaspoon cumin and let them crackle.
• then add 1/2 teaspoon ginger-garlic paste. saute till the raw aroma of ginger-garlic goes away.
• then add 1/3 cup finely chopped onion.
• stir well and saute till the onions turn translucent or a light brown.
• now add 1/2 cup finely chopped tomatoes.
• mix well and then add 1 green chili, chopped.
• saute till the tomatoes soften.
• then add a pinch of turmeric powder, 1/4 teaspoon red chili powder and 1/2 teaspoon pav bhaji masala. also add salt as per taste.
• mix the spices very well with the onion-tomato mixture.
• add 1/4 cup water. use idlis which have been refrigerated. if using fresh idlis then don't add any water. you can even skip adding water if you want.
• mix well and simmer the gravy on a low to medium flame.
• simmer till the gravy thickens. this takes about 2 minutes on a low flame.
• then add the chopped idlis.
• mix the idlis very well. the idlis will absorb the gravy and become moist and soft.
• switch off the flame and lastly add chopped coriander leaves. mix well.
• serve masala idli hot. you can sprinkle lemon juice if you want.

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how to make masala idli

1. chop the idlis and keep aside. make bite sized pieces and do not chop finely.

2. heat 1 tbsp oil in a pan. add ¼ teaspoon cumin and let them crackle.

3. then add ½ teaspoon ginger garlic paste. saute till the raw aroma of ginger-garlic goes away.

4. then add ⅓ cup finely chopped onion.

5. stir well and saute till the onions turn translucent or a light brown.

6. now add ½ cup finely chopped tomatoes.

7. mix well.

8.  then add 1 green chili, chopped.

9. saute till the tomatoes soften.

10. then add a pinch of turmeric powder, ¼ teaspoon red chili powder and ½ teaspoon pav bhaji masala. also add salt as per taste.

11. mix the spices very well with the onion-tomato mixture.

12. add ¼ cup water. use idlis which have been refrigerated for some hours or overnight. if using fresh idlis then don’t add any water. you can even skip adding water if you want.

13. mix well and simmer the gravy on a low to medium flame.

14. simmer till the gravy thickens. this takes about 2 minutes on a low flame.

15. then add the chopped idlis.

16. mix the idlis very well. the idlis will absorb the gravy and become moist and soft.

17. switch off the flame and lastly add chopped coriander leaves. mix well.

18. serve masala idli hot. you can sprinkle lemon juice if you want.