Whenever we make idli, it is sure that we will have some leftover. This is true in my case. I make many other recipes using leftover idlis (like idli fry) but for sure this one is our favorite. The method for making masala idli and taste are almost similar to the tawa pulao. It has slightly spicy taste with flavor of pav bhaji because pav bhaji masala powder is added. I got this idea from Tarla Dalal’s recipe about 5 years ago. Since then I am making this as a snack. NOTE: This recipe was published on 25th April 2012, Now it is updated with new photos.
Step By Step Photo Instructions:
- First cut the each idli into 9 pieces and keep it aside. Also prep rest ingredients.
- Heat the oil in a pan on medium heat. Once hot add chopped onion and capsicum. Sprinkle salt over it to speed up the cooking process.
- Mix well and let it cook. Do stir in between.
- Let them cook till onion becomes soft and light pink in color.
- Now add green chili and garlic paste.
- Mix and saute for 30 seconds or till the raw smell of garlic goes away.
- Add tomatoes.
- Mix well and continue cooking.
- As it gets cooked, it will be soft. That time mash them using spatula and make it pulpy.
- Add 2 tablespoons of water and mix.
- Add remaining salt, turmeric powder, red chili powder and pav bhaji masala.
- Mix well and cook for a minute.
- Now add chopped idlis.
- Mix properly so the masala is coated to each and every pieces.
- Lastly squeeze the lemon juice and add chopped coriander leaves.
- Stir well and serve. Serving suggestion: Enjoy this masala idli as a snack or breakfast. Check out more snack recipesBatata poha // Oats cheela // Rava upma Did you try this masala idli recipe? I’d love to hear about it! Leave a review in the comment section below.
