Masala Idli Fry
Fresh idlis tossed in a spiced onion-tomato masala – a quick, punchy makeover for your morning idlis using Amma’s Special Idli Dosa Batter.
- Total Time: 25 minutes
- Yield: Serves 2–3
Ingredients
Amma’s Special Idli Dosa Batter (steamed into 8–10 idlis)
– Salt to taste (if required)
– Oil for cooking
For the Masala:
– 1 medium onion, sliced
– 1 medium tomato, chopped
– 1–2 green chilies, slit
– ½ tsp mustard seeds
– ½ tsp cumin seeds
– A few curry leaves
– ¼ tsp turmeric powder
– ½ tsp red chili powder
– ½ tsp sambar powder (optional)
– Fresh coriander leaves, chopped
– 2 tbsp oil
Instructions
1. Steam Amma’s Special Idli Dosa Batter into idlis and let them cool slightly. Cut each idli into quarters or bite-sized cubes.
2. Heat 1 tbsp oil in a pan and lightly shallow-fry the idli pieces until golden and slightly crisp on the edges. Set aside.
3. In the same pan, heat the remaining oil and add mustard seeds and cumin seeds. Let them splutter.
4. Add curry leaves and green chilies, followed by sliced onions. Sauté until translucent.
5. Add chopped tomatoes, turmeric, red chili powder, and sambar powder (if using). Cook until the tomatoes soften and the masala turns fragrant.
6. Add the fried idli pieces and toss gently until well coated in the masala, cooking for 2–3 minutes.
7. Garnish with fresh coriander and serve hot as a snack or light meal.
Notes
– Day-old idlis work best for this recipe — they hold their shape better when tossed.
– Adjust spice level by increasing or reducing green chilies and red chili powder.
– A great way to repurpose leftover idlis into a completely different, punchy dish.