Masala Idli is a quick breakfast/dinner, the best way to use the leftover idlis. Commonly leftover idli is used to prepare idli upma, but this is different from upma, at the same time it will be something that children will love to eat. This is not chilli idli, which is deep-fried in oil and tossed in sauces or this is not a fusion dish. Masala Idli is made with onion, tomato, chilli powder and etc. for best results use leftover idli for masala idli.
- 20 Mini idlis | 5 Regular idlis
- 2 tsp Oil
- 1 Onion
- 1 tsp Ginger Garlic Paste
- Coriander leaves
- 1/4 tsp Turmeric powder
- 1 tsp Chilli Powder
- 1/2 tsp Garam masala Powder
- 1 Tomato (puri)
- Salt as needed
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Heat 2 of oil in a pan, add 1 finely chopped onion.
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Saute for a few minutes or till it becomes translucent.
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Add 1 tsp ginger garlic paste and finely chopped coriander leaves and cook till the raw smell goes off.
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Add 1/4 tsp of turmeric powder, 1 tsp chilli powder, 1/4 tsp garam masala and required salt and mix everything well.
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Add tomato puri, mix it and cook for 3 to 4 minutes.
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Sprinkle little water, and cook covered for 10 minutes or cook till oil separates.
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Add idlis to the mixture, toss idlies and make sure it is coated well with the mixture.
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Cook covered for 5-6 minutes on medium flame.
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Sprinkle some chopped coriander leaves and serve hot with raita.