Chop leftover idlis and keep aside. To know more, swipe up!

Heat oil in a pan and crackle cumin seeds in it. Then, add ginger-garlic paste and sauté on low heat til the raw aroma goes away.

Add finely chopped onions, mix and sauté on low to medium-low heat till translucent. Stir often.

Add finely chopped tomatoes and mix well.

Add chopped green chili and sauté on low to medium-low heat till tomatoes soften. Stir often.

Add turmeric powder, red chili powder, pav bhaji masala and salt.

Mix the spices very well in the onion-tomato mixture.

Add water. To know more, swipe up!

Mix and simmer the gravy on low to medium heat till it thickens.

Add chopped idli pieces.

Mix the idli pieces with the gravy. The idli pieces will absorb the gravy and become moist and soft.

Switch off the heat and add chopped coriander leaves. Give it a final mix.

Serve masala idli hot or warm. For more recipes, visit