Leftover idlis? Make these quick, simple masala idlis that come together in 10 minutes and give plain idlis a new, delicious life!
I don’t know about you, but even as a North Indian, I always have idlis in my fridge. They make for the perfect breakfast, lunch, or even a snack. But sometimes I get bored and want to do something different with them.
These Masala Idlis are the perfect solution for that. They’re quick and easy to make, and they take your basic idlis to a whole new level with just a few ingredients.
They’re especially perfect for Iftar because they come together in 10 minutes!
Let’s get into the details of the recipe.
PS: If you’re looking for quick and simple snack recipes, check these out!
How to make Masala Idlis
The recipe is as simple as it gets. You can use leftover idlis or make them from scratch; either way, they will taste delicious. You can also experiment with the spices to change up the flavor every time for a little variety. Make sure to serve them immediately after cooking so that they’re soft, as they will become slightly tighter over time.
Here are the steps for making the masala idlis.
- Chop each idli into 8-10 pieces, depending on the size.
- In a pre-heated pan, add coconut oil. Once hot, add the mustard seeds, curry leaves, and dried red chili and let them sizzle for 1 minute.
- Add the spices – red chili powder, cumin powder, coriander powder, and salt- and cook for 2 minutes.
- Add a splash of water to loosen the mixture, then add the chopped idlis and mix them until properly coated with the spice mixture.
- Cover and let them cook on low heat for 2-5 minutes, until soft.
- Serve immediately with your favorite chutneys.
Once you try idlis this way, it will be hard to stop making them! It’s especially perfect when you have guests coming over and want something quick and delicious.
Ready to get started? Let’s go!
Masala Idlis
Equipment
- Non-stick pan
Ingredients
- 2 tbsp coconut oil or neutral oil
- 5 whole idlis fresh or leftover
- 1 tsp mustard seeds
- 12-15 curry leaves
- 4 dried red chilies
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 2-3 tbsp water
Instructions
- Cut each idli into bite-sized pieces (around 8–10 pieces per idli, depending on the size).
- Heat the coconut oil in a pan over medium heat. Once the oil is hot, add mustard seeds, curry leaves, and dried red chilies. Let them crackle and release their aroma.
- Add red chili powder, cumin powder, coriander powder, and salt. Cook the spices briefly so they become fragrant.
- Pour in a small splash of water to create a light masala coating. Add the chopped idlis and toss gently until all the pieces are evenly coated.
- Cover the pan and cook on low heat for a few minutes until the idlis are heated through and soft. Serve hot with chutneys of your choice.
Notes
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
