Masala Idli Recipe

Masala Idli is a delicious South Indian delicacy made with left over idlis. It is a quick, masala version of idli that can be relished anytime of the day. This dish is a different variation with idli, where the masala is made with onions and tomatoes, basic spices, some veggies and cubed idlis are sautéed for a minute or until they are well mixed.

For masala idli, it is ideal to use a day’s old idli as they are firm and can enjoy the crispy edges. However, fresh idlis can also be used. Refrigerate it for 30-40 minutes and it is good to use. This recipe is perfect to reuse leftovers and also serves with a wholesome meal that comes with minimal efforts.

Jump to:

• About Masala Idli
• Masala Idli Ingredients
• How to make Masala Idli Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Masala Idli

Masala Idli is one of those dishes that comes to your rescue when you’re running out of ideas and feeling guilty about the pile of idlis lying in the fridge. It is ideal for tiffin boxes for kids or a quick and healthy snack option for children after school.

The best part about this dish is, you can customize it the way you want. Throw in some veggies, and some masala, and these masala idli are ready to gobble. You can serve this dish just plain as it doesn’t ask for a side dish or serve it with a bowl of curd or peanut chutney.

It is a perfect lunch box recipe, evening snacks or if you want to have a light dinner. You can customize as per your liking and make a dish of your own. This is one of my favorites.

It was that one morning I woke up late. I had a long weekend with guests and family. I opened the fridge with one eye closed for some inspiration and cool air, I saw the idlis lying in there. I had no mood to reheat them and have them for breakfast and was too guilty to let them go.

And with a sleepy face, an idea struck me. I decided to give these idlis a different twist and the same aura was my mood lifter. I decided to make masala idli for breakfast. I grabbed some veggies, onions, tomatoes, some spices and made this one-pot dish in a jiffy.

I packed the same for my daughter’s lunch box as she loved the twisted version of these humble idlis. This recipe has always been close to my heart as it turns something simple into extraordinary with simple ingredients, spice, and lots of love.

Masala Idli Ingredients

• Idlis – this is our base ingredient. Use leftover or a day’s old idli. If they are dry, sprinkle some water for the masala to sit well.
• Onions – Finely chop them so they are cooked evenly. You can slice them up as well. Saute till translucent.
• Tomatoes – Finely chop the tomatoes so they are sauteed well and add their flavors to the dish.
• Capsicum – This is the crunch factor to the dish. You can replace the capsicum or add more veggies to the dish. Add them in the last so the crunch is well maintained.
• Ginger Garlic Paste – I have used homemade paste, you can use store-bought. This paste enhances the overall flavour and blends the masala well.
• Turmeric Powder – This adds a hue to the dish and its flavors.
• Red Chilli Powder – It ranks up the spice level. You can omit this if you are making it for children.
• Coriander powder – Gives an earthy and traditional flavour to the dish. 
• Chana masala – This masala gives depth and a punch of tanginess to the dish. This masala is a great replacement for pav bhaji and garam masala. If you don’t have this masala readily available, you can use garam masala instead.
• Coriander leaves – Finely chop these leaves and sprinkle them after serving the masala idlis in the bowl. It adds its essence and aroma to the dish.
• Mustard Seeds – The tempering pop of the dish. Brings out toasty flavours and indicates that the oil is perfectly hot for the next ingredient.
• Cumin seeds – Adds subtle warm, earthy notes to the dish. Helps in digestion and balance the flavors of the dish.
• Curry leaves – Release its aroma like an instant flavor booster. It’s our favourite flavor layer. Don’t skip this ingredient.

Why This Recipe Works

• The perfect option for leftovers.
• Quick and easy to make.
• Can be customized easily and Kids friendly.
• Can be served any time of the day.
• One pot cooking and Beginner’s friendly.
• Nutritious and Street food vibe.
• No side dish is required.

Similar Recipes

• Masala idiyappam
• Wheat idiyappam
• Bread Masala
• Idli fry
• Idli Recipe

How to make Masala Idli Step by Step

1.If you are using fresh idlis then refrigerate for 30 minutes.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’.

2.Once mustard and jeera crackles add ginger garlic paste, saute for 2 mins then add onion and saute till transparent.Then add tomatoes.

3.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.

4.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!

Expert Tips

• Use leftover idlis – It is ideal to use leftover idlis as they hold shape without getting mushy. If you are using fresh idlis, refrigerate them for 30-40 minutes before using them.
• Use a wide pan or kadai – this helps the idli pieces to cook evenly without sticking to each other.
• Oil usage – this dish requires slightly extra oil as it helps in coating the idlis well with the masala.
• Adjust the spice level – you can control the spice level as per your liking.
• Add veggies – you can veggies of your choice to make it nutritious. Carrots, capsicum, or finely chopped beet also can make a good choice.
• Mini Idlies – you can make this recipe with mini idlies for kids. They look appealing to kids.
• Saucy base – You can skip the tomatoes and add tomato puree instead.

Serving & Storage

Masala Idli tastes best when served hot right from the pan. You can pair it with a bowl of curd, coconut chutney, or tomato ketchup. It is the best dish for tea time snacks. You can pack this delicacy for lunch boxes too. Ensure the idlies are coated well and not saucy as it might result in sogginess.

You can refrigerate the leftover masala idli for a day in an airtight container. Reheat slightly in a pan. Splash some water or oil to retain the freshness and flavours. You can also microwave it to retain the crispiness. Freezing the masala idli is not recommended as idlis might lose their texture, resulting in crumbled idli.

FAQS

1.Can I use fresh idlis to make Masala Idli?

Yes, you can. If you are using fresh idlis, refrigerate them for 30-40 minutes so they firm a little else it will crumble. This step prevents the idlis from breaking or turning mushy while mixing with the base masala.

2.How can I make it less spicy for kids?

This is a perfect dish for kids. You can skip the green chillies and red chilli powder. You can jeera powder or pepper powder for additional flavour but limit it to a small quantity. You can garnish it with grated cheese for kids.

3.Can I prepare the masala in advance?

Yes, absolutely. You can prepare the onion-tomato masala beforehand and refrigerate it. Toss in the cubed idlis when you want to serve masala idli. Heat the masala first and then add the idlis.

4.What type of idli works best?

I have used regular idlis, but you can try and experiment with rava, and mini idlis.  A day’s old idlis work the best as they are slightly firm and absorb the masala beautifully.

5.Can I add protein to this dish?

Yes! You can add paneer cubes or boiled chickpeas for a protein portion.

If you have any more questions about this Masala Idli do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Masala Idli? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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