Masala Idli is typically a spicy variation where idlis are sautéed along with dal, vegetables and spices. By using leftover idlis, you can easily make and serve this dish as a snack.

 

Masala Idli
Masala Idli

 

Ingredients

  • 40 – 50 pcs. Small Idlis
  • 1 cup Cabbage, thinly sliced
  • 1 cup Bell Peppers, thinly sliced
  • ¼ cup Chana Dal or Bengal Gram Lentils, boiled
  • 2 – 4 pcs. Red Chili
  • 1 ½ tbsps. Desiccated Coconut, unsweetened
  • 2 tsps. Sarson or Mustard Leaves
  • 6 – 9 pcs. Curry leaves
  • 1 – 2 tbsps. Homemade Sambar Powder
  • 2 tbsps. Oil
  • Salt to taste

 

Directions

  1. Prepare the idlis first by cutting it into smaller, penny-sized pieces. After that, slice the cabbages, red chili and the bell peppers.

 

  1. Wash, boil and drain chana dal before putting it in a large bowl. If chana dal isn’t available, you can use Bengal Gram Lentils instead.

 

  1. Put the mustard seeds, whole red chili and the boiled dal or lentils in an oil-heated pan. Sautéfor at least a minute before putting all of the spices in. After that, add cabbages and some curry leaves then sauté again until the cabbage becomes soft.

 

  1. Add the idlis, desiccated coconut and 1 – 2 tablespoons of water and mix until all of the ingredients are well-blended. Cover the pan, turn off the heat and let the idlis absorb the spicy flavors.

 

  1. Put the Masala Idli in a small serving bowl then serve either as a breakfast or a snack.
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli
Masala Idli

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