A quick bite – Masala idlis using leftover idlis

This is a perfect recipe for leftover idlis. It’s really easy to make, its quick and there are so many variations that can be used to make masala idlis. You can fry them and have them with a dip or toss them with soy sauce, chili sauce with green chilies, onion and bell pepper to have your own version of Idli chili.
The good part about using leftover idlis is that they hold shape while we toss them in the masala thanks to the refrigeration it goes through. It is a perfect snack or a quick dabba dish.

Masala idlis
12 idlis cut into half
½ onion finely chopped
½ tomato finely chopped
1 tbsp oil
1 tsp mustard seeds
1 tbsp urad dal
5-6 curry leaves
2 green chilies finely chopped
½ tsp turmeric powder
½ tsp sambar powder
½ tsp red chili powder (optional)
½ tsp malgapudi (gun powder)
½ tsp asafoetida (hing)
A handful of freshly grated coconut
1 tbsp of water
2 tbsp of chopped coriander
Salt to taste


  1. Cut idlis in half and keep aside. You can also use mini idlis if you like
  2. In a pan heat a tbsp of oil. Once the oil is hot enough add mustard seeds and urad dal
  3. After they start spluttering add the curry leaves and green chillies
  4. After a minute add the masalas – turmeric powder, sambar powder, malgapudi, red chili powder and asafoetida
  5. Let the masalas cook for a minute and then add chopped onion, tomato and salt
  6. Once the onion and tomato has softened add the coconut and stir
  7. Add the idlis and stir carefully till the idlis are coated with the masala. Make sure not to break the idlis
  8. Sprinkle the water over the idlis and cover and cook for 2-3 mins
  9. Add coriander and mix. Serve hot with coconut chutney or without. It tastes nice either ways!

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