{
  "type": "article",
  "title": "Turn Leftover Idlis Into a Spicy Masala Idli That Works From Breakfast to Tiffin",
  "summary": "Leftover idlis can be turned into a spicy, tempered masala idli in just a few minutes, a dish that works equally well for breakfast, an evening snack or a kid's tiffin.",
  "content": "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.\n\nWhat You Need\nThe 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.\n\nHow It Comes Together\nThe 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.\n\nChopped 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.\n\nWhat to Serve It With\nMasala 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.\n\nGetting an Extra Crispy Version\nFor 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.\n\nQuestions & Answers\n\n1. How many idlis are needed for masala idli?\n10 to 12 small idlis or 5 to 6 large idlis are enough.\n\n2. Which masala is used in the recipe?\nHalf a teaspoon of sambar masala or garam masala, whichever is available at home.\n\n3. How long does masala idli take to cook?\nCooking the idli pieces with the spices takes about three to four minutes, and the whole dish comes together in just a few minutes.\n\n4. What can masala idli be served with?\nIt pairs well with coconut chutney, tomato chutney or hot sambar, and a little butter can be added on top for extra flavour.\n\n5. How can masala idli be made crispier?\nThe cut idli pieces can be lightly fried in oil before they are mixed into the masala.\n\n6. Do mini idlis need to be cut into pieces?\nNo, mini idlis can be used whole without cutting them into pieces.",
  "url": "https://trendkia.com/en/food/bachi-hui-idali-se-jhatapata-banaen-chatapati-masala-idali-nashte-se-lekara-tiphina-taka-hara-jagaha-jamegi-28267",
  "category": "Food",
  "publishedAt": "2026-09-05",
  "tags": [
    "Masala Idli",
    "Idli Recipe",
    "South Indian Recipe",
    "Breakfast Recipe",
    "Leftover Idli",
    "Tiffin Recipe"
  ],
  "language": "en",
  "site": "TrendKia"
}