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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Turn leftover idlis into a delicious and comforting breakfast or evening snack with this quick Masala Idli recipe. Tossed in a fragrant South Indian tempering and simple spices, it's a great way to reduce food waste while enjoying a flavourful meal. Ready in just 10 minutes, this recipe is perfect for busy mornings.
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Cut the leftover idlis into small bite-sized pieces.
Heat ghee in a pan. Add mustard seeds and let them crackle. Add curry leaves and asafoetida.
Add the chopped tomato and sauté until it softens.
Stir in coriander powder, red chilli powder, turmeric powder, and sugar. Cook for a minute until aromatic.
Add the idli pieces and salt to taste. Toss gently until the idlis are evenly coated with the masala.
Garnish with fresh coriander leaves and serve hot with a cup of coffee or tea.
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Use day-old idlis for the best texture.
Add chopped onions, capsicum, peas or grated carrots for extra nutrition.
A squeeze of lemon juice before serving adds a fresh, tangy flavour.
Can I use fresh idlis for this recipe?
Yes, but day-old idlis work better as they hold their shape and texture during cooking.
How can I make this dish less spicy?
Reduce the amount of red chilli powder or add a bit more sugar to balance the heat.
Can I add vegetables to this recipe?
Yes, you can add chopped onions, capsicum, or grated carrots for extra nutrition and flavor.
What can I pair Masala Idli with?
Masala Idli pairs well with a cup of coffee or tea for a complete snack or breakfast.
How do I store leftover Masala Idli?
Store it in an airtight container in the refrigerator for up to a day. Reheat before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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