Masala Idli is a delicious idli variation made by cooking Idli with masala of spices, onion & tomato. Masala Idli is another wonderful way to manage the leftover idlis which will be liked by the family. How to make Masala Idli is presented in this post with step by step pictures.
Masala Idli is an easy recipe suitable for both breakfast and snacks.I am sure most south indian homes will have leftover idlis and you can make this easily for snack time or for breakfast, very quick to make and tasty to eat as well. This is a different take to idli upma and vegetable podi idli and adding chana masala powder gives great flavour to this dish.
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Masala Idli (using leftover idlis)
Ingredients
- 4 idli
- 1 big onion medium sized chopped finely
- 1 tomato big sized chopped roughly
- 2 tbsp capsicum finely chopped
- 1 tsp ginger garlic paste
- a generous pinch turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp chana masala powder
- 2 tsp coriander leaves finely chopped
- salt to taste
To temper :
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp jeera
- a small sprig curry leaves
Instructions
- If you are using fresh idlis then refrigerate for 30mins.
- Then chop them into small cubes.
- Collect them in a bowl and set aside.
- In a pan heat oil – add the items listed under ‘ to temper’.
- Once mustard and jeera crackles add ginger garlic paste, saute for 2 mins then add onion and saute till transparent.Then add tomatoes.
- Saute for 3mins then add red chilli powder,turmeric powder,chana masala powder and required salt.
- Saute till the masalas blend well and tomatoes are mushy.
- Then add capsicum and saute for a while.
- Sprinkle little water to make it to a semi gravy then add the idlis and toss well.Finally garnish with coriander leaves and switch off.
- Serve hot!
Notes
- I used fresh idlis so refrigerated and then used.
- If you are using leftover previous day idlis then you can cut it as such even without refrigerating.
- This dish is slightly moist, should not be too dry so sprinkle little water.
- After the idli cubes are added, don’t overcook just toss over else idlis will start to crumble.
- Adding chana masala powder is optional, you can replace it with garam masala powder.
How to make masala idli
- If you are using fresh idlis then refrigerate for 30mins.Then chop them into small cubes.Collect them in a bowl and set aside.In a pan heat oil – add the items listed under ‘ to temper’.
- Once mustard and jeera crackles add ginger garlic paste, saute for 2 mins then add onion and saute till transparent.Then add tomatoes.
- Saute for 3mins then add red chilli powder,turmeric powder,chana masala powder and required salt.Saute till the masalas blend well and tomatoes are mushy.Then add capsicum and saute for a while.
- Sprinkle little water to make it to a semi gravy then add the idlis and toss well.Finally garnish with coriander leaves and switch off.
Serve hot!
My Notes:
- I used fresh idlis so refrigerated and then used.If you are using leftover previous day idlis then you can cut it as such even without refrigerating.
- This dish is slightly moist, should not be too dry so sprinkle little water.
- After the idli cubes are added, don’t overcook just toss over else idlis will start to crumble.
- Adding chana masala powder is optional, you can replace it with garam masala powder.
Chettinad masala idli fry a hotel style flavourful quick snack made with leftover idlies.
Chettinad masala idli fry recipe with step by step pictures and video.A quick spicy snack to make if you have leftover idlies.
This is in my totry list since a long time.I tasted this chettinad idli in a hotel named Annavilas after seeing it in the menu card.I order my staples only always when we dine out but sometimes very rarely I try new dishes and on one such day I tried with Chettinad idli as I got way too tempted after the name in the menu card.But when I tasted it, I felt it too oily and spicy for my tastebuds but loved it for the flavour.That moment I decided that I should recreate it at home and finally the day has arrived now.You know how everyone at home loved it?! Its a joy to see everyone enjoying as everyone of us have different tastebuds, its rare occassion for all of us to like a food atonce.
I am trying to recreate many restaurant style dishes as dining will be a big question mark atleast till this year end.So we need to cope up with such recreations to match up dinner out .
Chettinad masala idli fry recipe
Ingredients
- 4 nos idli
- 3 tbsp oil
- 1 big onion finely chopped
- 1 tsp ginger garlic paste
- 1 tbsp chettinad masala powder
- salt to taste
To temper:
- 1/2 tsp mustard seeds
- a sprig curry leaves
- 1 small whole red chilli
Instructions
- Refrigerate idlis for 30 mins atleast.Slice it thin.Heat oil in kadai – add the slices in batches.
- Shallow fry till golden brown.Repeat to finish, Remove and set aside.Now in the same kadai add mustard seeds let it crackle.Add curry leaves,red chillies – saute for a minute.
- Add onion,ginger garlic paste,required salt saute until golden.Add chettinad masala powder.
- Add fried idlies,give a quick toss.Cook covered for a minute.Switch off.Serve immediately.
Notes
- Use leftover idlies for best results.Fresh idlies may crumble while frying so refrigerate for a hour and use it.
- Saute onion until golden but it should not turn very soft.
- Serve hot immediately after making.
- Serves as a best snack or for breakfast.
- You can even deep fry the idlies.
Variations:
- Chettinad masala powder is a must for this recipe, but if you want to try it without it you can try replacing with biryani masala powder but the flavour will sure vary.
- I did not add tomatoes as it may turn the idlies soggy and the recipe I tasted did not have tomatoes too.But incase if you want it little moist then add tomatoes, saute till mushy and proceed.
- You can even add fennel seeds while tempering but we don’t like it coming in mouth while eating.Also the chettinad masala powder has fennel seeds added so skipped it.But the hotel version had whole fennel seeds in it.
- You can even cube the idlies and add.As I wanted to recreate the hotel taste I cut them like this.
- You can any veggies of your choice along with this like carrot,capsicum etc.
How to make chettinad masala idli fry recipe:
- Refrigerate idlis for 30 mins atleast.Slice it thin.Heat oil in kadai – add the slices in batches.
- Shallow fry till golden brown.Repeat to finish, Remove and set aside.Now in the same kadai add mustard seeds let it crackle.Add curry leaves,red chillies – saute for a minute.
- Add onion,ginger garlic paste,required salt saute until golden.Add chettinad masala powder.
- Add fried idlies,give a quick toss.Cook covered for a minute.Switch off.Serve immediately.
My tips while making Chettinad idli fry:
- Use leftover idlies for best results.Fresh idlies may crumble while frying so refrigerate for a hour and use it.
- Saute onion until golden but it should not turn very soft.
- Serve hot immediately after making.
- Serves as a best snack or for breakfast.
- You can even deep fry the idlies.
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