Masala Idli


Masala Idli recipe – Follow the below steps to prepare masala idli. This is a great dish which uses leftover idli’s to make a quick snack.

Masala Idli
How to make masala idli
Details about masala idli

  • Serving – 2 people
  • Cuisine – Indian
  • Course – Snacks
  • Time to cook – 15 minutes

Ingredients for masala idli

  • 5-6 leftover idli’s
  • 2 tbsp. oil
  • 1 small onions finely chopped (1/2 cup)
  • 1/2 cup finely chopped capsicum
  • 2 tsp. ginger garlic paste
  • 1 green chilies finely chopped
  • 1 small tomato finely chopped (1/2 cup)
  • 1/2 tsp. red chili powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. pav bhaji masala
  • Salt to taste
  • 1 tsp. lemon juice
  • 1/2 tsp. chaat masala
  • 2 tbsp. finely chopped coriander for garnishing
  • 2-3 tbsp. water

Steps to prepare masala idli

  • Cut each idli into quarters and keep aside for later use.
  • Add 2 tbsp. oil in a saucepan & heat it on medium flame.
  • Once the oil is hot enough, add in 1/2 cup of finely chopped onions into the oil.
  • Fry the onions till they become soft & translucent.
  • Add in 2 tsp. ginger garlic paste and fry them til the raw aroma of ginger garlic wears off. Also add 1 green chili finely chopped.
  • Now add in 1/2 cup finely chopped capsicum & fry for a minute or two.
  • Also add 1/2 cup finely chopped tomatoes.
  • Fry them till they become soft & mushy. You can use masher now to make a rough gravy. Also add some water to it. I added 2 tbsp. water to avoid the gravy sticking to the pan.
  • Add in all dry spices now. (1/4 tsp. turmeric powder, 1/2 tsp. red chili powder, 1/2 tsp. pav bhaji masala, 1/2 tsp. chaat masala & salt to taste)
  • Cook them till the oil separates. It takes 2-3 minutes for this.
  • Drop in the cut idli’s into the spice mixture & mix properly so that idli’s are coated with the gravy.
  • Add 1 tsp. lemon juice & mix well.
  • Give a final taste to check for spices & salt and let it cook till the gravy thicken and stick to idli’s properly.
  • Garnish it with 2 tbsp. finely chopped coriander & serve hot.


  • Adjust the spices as per your preference.
  • Use idli’s which have been kept in the refrigerator for at least 2 hours. Freshly made idli’s tend to stick to the pan. Best is to use leftover idli’s for this recipe.

    Masala Idli
    How to make masala idli

Leave a Reply

Your email address will not be published. Required fields are marked *