Masala Idli (Using Leftover Idlis)

Ingredients

• 6medium idlis
• 30 ml (2 tablespoons)oil
• 120 ml (½ cup)red onion, finely chopped
• 120 ml (½ cup)green capsicum, chopped
• 5 ml (1 teaspoon)garlic paste or freshly grated garlic
• 1green chilli, finely chopped or made into a paste
• 180 ml (¾ cup)tomato, finely chopped
• to tastesalt
• 2.5 ml (½ teaspoon)turmeric powder
• 2.5 ml (½ teaspoon)red chilli powder
• 2.5 ml (½ teaspoon)pav bhaji masala
• 30 ml (2 tablespoons)water
• 2.5 ml (½ teaspoon)lemon juice
• 30 ml (2 tablespoons)coriander leaves, finely chopped

Instructions

1. 1

   Cut the idlis

   Cut each idli into 9 pieces and set them aside. Prepare the remaining ingredients.

2. 2

   Cook the vegetables

   Heat the oil in a pan over medium heat. When hot, add the onion and capsicum, then sprinkle over some salt to help them cook.

3. 3

   Soften the onion

   Mix and cook until the onion is soft and light pink.

4. 4

   Add the aromatics

   Add the green chilli and garlic paste. Stir and sauté for 30 seconds, or until the raw garlic smell has gone.

5. 5

   Cook the tomatoes

   Add the tomatoes, mix well and continue cooking.

6. 6

   Mash the mixture

   When the tomatoes have softened, mash them with a spatula until pulpy.

7. 7

   Add the water

   Pour in 30 ml (2 tablespoons) of water and mix.

8. 8

   Season the masala

   Add the remaining salt, turmeric, red chilli powder and pav bhaji masala. Mix well and cook for 1 minute.

9. 9

   Coat the idlis

   Add the chopped idlis and mix thoroughly so the masala coats each piece.

10. 10

    Finish with lemon

    Squeeze in the lemon juice and add the chopped coriander leaves.

11. 11

    Stir and serve

    Stir well and serve.

What is masala idli?

Idli are soft, steamed rice-and-lentil cakes associated with South Indian cuisine. Masala idli gives cooked idlis a second outing by tossing them with a spiced vegetable mixture.

This version uses onion, capsicum and tomato, with pav bhaji masala bringing a warming, savoury flavour. The soft, pulpy sauce clings to the idli pieces, making it a practical dish for using leftovers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 10g protein, 58g carbs, 15g fat.

The idlis provide most of the carbohydrates, while the oil contributes much of the fat; the vegetables add flavour and some fibre, and the idli supply some protein. Serve with a side of vegetables or salad for a more balanced plate.

Choose and cut the idlis

Leftover idlis: chilled idlis are often easier to cut neatly than freshly steamed ones. Cut each into 9 pieces as directed so there is plenty of surface for the masala to coat.

Even pieces: keep the chunks roughly similar in size. This helps them warm through at about the same pace once they go into the pan.

Build the vegetable base

Onion and capsicum: cook these until the onion is soft and light pink. The recipe adds salt at this stage to encourage the vegetables to cook.

Garlic and chilli: sauté them briefly, stopping when the raw garlic smell fades. Keeping this step short helps avoid browning the garlic too much.

Get the tomato texture right

Soft tomatoes: let the chopped tomatoes cook until they have softened, then mash them with a spatula. The aim is a pulpy mixture rather than distinct tomato chunks.

Water and seasoning: add the measured water, then stir in the spices and cook for 1 minute. This gives the seasoning a chance to mix through the base before the idlis go in.

Coat without breaking

Gentle mixing: add the idli pieces only after the masala is ready. Fold and stir carefully so they pick up the sauce while keeping their shape.

Finish: add lemon juice and coriander at the end, as the method directs. A final stir distributes them through the dish.

When to serve it

Serve the masala idli hot, soon after the pieces are coated. It can work as a quick breakfast, snack or light meal.

For a more complete plate, pair it with a simple salad or cooked vegetables. Keep any sides mild if you want the pav bhaji masala and chilli to remain the focus.

Recipe notes & tips

• Prepare and measure the vegetables and spices before heating the pan.
• Use medium heat to soften the vegetables without rushing the onion.
• Mash the tomatoes once they are soft so the masala becomes pulpy.
• Taste before adding the remaining salt, since some has already gone in with the vegetables.
• Mix the idlis gently to help keep the pieces intact.
• Serve soon after adding the lemon juice and coriander.

Variations

• More vegetables: add extra capsicum or tomato while cooking the base.
• Milder heat: use less green chilli or leave it out.
• More tang: add a little extra lemon juice to taste at the end.
• Fresh herbs: increase the chopped coriander for a brighter finish.

Common mistakes to avoid

• Adding idlis too early: wait until the masala is seasoned so the pieces do not break during prolonged cooking.
• Leaving tomatoes chunky: cook until soft and mash them with a spatula for the pulpy base described in the method.
• Burning the garlic: sauté only until its raw smell fades, about 30 seconds.
• Overmixing the idlis: stir carefully so the sauce coats them without crushing the pieces.
• Forgetting the salt adjustment: account for the salt already added to the onion and capsicum before seasoning further.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a pan over low heat, stirring gently; add a small splash of water if the masala has thickened.

Frequently asked questions