Leftover idlis sitting in the kitchen do not have to be reheated the same old way. Turning them into masala idli takes only a few minutes and gives the steamed idlis a completely different, spicier personality with a classic South Indian tempering. The dish works equally well as a quick breakfast, an evening snack, or something to pack into a child's tiffin box.
What You Need
The base of the recipe is simple: 10 to 12 small idlis, or 5 to 6 large ones, cut into pieces. For flavour, half a teaspoon of sambar masala or garam masala, whichever is available at home, is enough. Beyond that, the recipe leans on pantry staples for the tempering: oil, mustard seeds, cumin, curry leaves, green chillies, onion, tomato, turmeric, red chilli powder, salt, lemon and coriander leaves.
How It Comes Together
The idlis are first cut into small pieces, though mini idlis can be left whole instead of being chopped. Oil is heated in a kadhai and mustard seeds are added first. Once the mustard seeds start to crackle, cumin and curry leaves go in and are fried for a few seconds, followed by chopped green chillies and onion, which are cooked until the onion turns golden.
Chopped tomatoes are added next and cooked until soft. Once the tomatoes break down, turmeric, red chilli powder, sambar masala and a little salt are stirred in, and the spices are roasted for one to two minutes so their flavour comes through fully. The cut idli pieces then go into the kadhai and are mixed in very gently so they do not break apart. Cooking on medium heat for about three to four minutes, while stirring continuously, lets the masala coat every piece of idli evenly. A squeeze of lemon juice and a scattering of finely chopped coriander leaves finish the dish, and the masala idli is ready to serve.
What to Serve It With
Masala idli pairs well with coconut chutney, tomato chutney or a bowl of hot sambar. Anyone looking to push the flavour further can also add a little butter on top before serving.
Getting an Extra Crispy Version
For a crispier bite, the cut idli pieces can be lightly fried in oil before they go into the masala. This extra step improves both the taste and the texture of the finished dish.
