Masala Idli is a popular South Indian dish made from leftover idlis (steamed rice cakes). The idlis are typically diced or crumbled and then sautéed with various spices and vegetables to create a flavorful and satisfying dish. Here’s a basic recipe for making Masala Idli:
Ingredients:
- Leftover idlis (about 6-8)
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 green chili, finely chopped
- 1/2 inch ginger, grated
- 2-3 cloves garlic, minced
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- A few curry leaves
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- Salt to taste
- 1 tablespoon oil
- Fresh coriander leaves for garnish
Instructions:
- Cut the leftover idlis into small pieces or crumble them with your hands. Set aside.
- Heat oil in a pan or kadhai over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- Add asafoetida (hing) and curry leaves. Sauté for a few seconds.
- Add finely chopped onions and sauté until they turn translucent.
- Add grated ginger, minced garlic, and chopped green chili. Sauté for a minute until the raw smell goes away.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another minute.
- Add the diced or crumbled idlis to the pan. Gently mix everything until the idlis are well coated with the masala.
- Cook for 3-4 minutes, stirring occasionally, until the idlis are heated through and the flavors are well combined.
- Garnish with fresh coriander leaves and serve hot.
Masala Idli makes for a delicious breakfast or snack, and it’s a great way to use up leftover idlis in a creative and tasty manner. You can also customize the recipe by adding your favorite vegetables or adjusting the spices according to your taste preferences. Enjoy!
