Food

Mini Masala Idli Recipe | Masala Idli | Easy Leftover Idli Recipes

Mini Masala Idli Recipe | Masala Idli | Easy Leftover Idli Recipes is a tasty cuisine from India’s  southern states. This unusual Indian snack is  enjoyed as a breakfast option and is one of the healthiest and most tasty alternatives to fried  paranthas or other similar breakfast dishes.

The masala idli is prepared by giving your  typical plain idli a little twist. As a result, you  may expect it to be even better. Idli is great for health and calorie aware folks because it is  made with steam. 

I’m sharing a simple and delicious snack recipe made with idlis. This snack can be made with  either conventional or small idlis. Aside from  this snack, leftover idlis can be used in a variety of ways.
I used idlis that had been chilled overnight.  Fresh idlis can also be used. This is a fiery dish. Reduce the red chilli powder and pav bhaji  masala powder for a milder flavour.
The pav bhaji masala adds a lot of flavour to  this dish. As a result, use a decent pav bhaji  masala. It’s also possible to double the recipe.

Mini Masala Idli Recipe | Masala Idli | Easy Leftover Idli Recipes

Mini Masala Idli Recipe | Masala Idli | Easy Leftover Idli Recipes

(Serves 2 to 3)

Tomato paste

Ingredients:

  • 4 chopped tomatoes
  • 3 to 4 cloves of garlic
  • 1/2 tsp ginger
  • 4 to 5 Kashmiri dried chillies -some water for grinding

Method:

-Grind all the ingredients in a food processor until it forms a smooth paste

Preparing the Masala Idli

Ingredients:

  • 1 to 2 tbsp oil
  • 1 tbsp butter
  • Tomato paste
  • 1/2 tsp coriander powder
  • A pinch of turmeric powder
  • 1 tsp garam masala
  • 1 tbsp Pav bhaji masala
  • 1/2 tsp lemon juice
  • 2 tbsp fresh chopped coriander
  • Salt to taste
  • 25 to 30 mini idlis

Method:

-Heat oil and butter in a pan, add the tomato paste and cook for a few minutes on a medium flame until the oil starts to separate (3 to 5 minutes). Stir occasionally

-Add the coriander powder, turmeric powder, Pav bhaji masala, garam masala, salt and give it a nice mix. Cook until the tomatoes are completely cooked (3 to 5 minutes)

-Add lemon juice and mix again. Do a taste test and adjust the masalas if required.

-Add chopped coriander and mix well

-Add the mini idlis and gently mix well. Ensure the idlis are well coated with the masala

-Turn the flame off when it’s ready

-Serve warm with coconut chutney or green chutney

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