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.
- 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
- Prepare the idlis first by cutting it into smaller, penny-sized pieces. After that, slice the cabbages, red chili and the bell peppers.
- 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.
- 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.
- 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.
- Put the Masala Idli in a small serving bowl then serve either as a breakfast or a snack.