Masala Idlis
Leftover idlis? Make these quick and simple masala idlis that come together in 10 minutes and give a new, delicious life to plain 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
Storage:
These Masala Idlis are best served fresh, as they will tighten softly over time.
Serve with your favorite chutneys