Masala Idli Recipe using Leftover Idli

Ingredients

• 8idlis
• 2whole dried red chillies
• 2 tbspcooking oil
• ¾ tspmustard seeds
• 2green chillies
• 10curry leaves
• a pinchsalt
• ⅓ tspturmeric powder
• 2 tbspfrozen peas
• ¾ tspchilli flakes
• 2 tbspfinely chopped tomatoes
• ½ tspsambar powder
• 3 tbspchopped fresh coriander
• ¼ cup (about 60 ml)water
• 1 tsplemon juice (optional)

Instructions

1. 1

   Slice the idlis

   Cut the leftover idlis into halves or quarters. If they are cold from the fridge, sprinkle them with 2 tsp water and microwave for 1–2 minutes.

2. 2

   Temper the spices

   Heat the oil in a pan. Add the mustard seeds; when they begin to crackle, add the sliced green chillies, whole dried red chilli and curry leaves.

3. 3

   Cook the peas

   Sauté for a few seconds, then add the peas, salt and turmeric. Cover the pan and cook for 1 minute.

4. 4

   Add the spices

   Stir in the chilli flakes and sambar powder, then pour in ¼ cup (about 60 ml) water.

5. 5

   Coat the idlis

   As soon as the mixture starts to boil, add the lemon juice, sliced idlis and chopped tomatoes. Stir gently until the idli pieces absorb the moisture.

6. 6

   Finish and serve

   Switch off the heat, add the fresh coriander and serve hot.

What is masala idli?

Idli is a steamed rice-and-lentil cake associated with South Indian cooking, commonly served with accompaniments such as sambar and chutney. Masala idli repurposes cooked idlis by tossing them with spices and vegetables.

This version uses a mustard-seed tempering, curry leaves, chillies, peas and tomatoes. A little water helps the seasoning coat the idli pieces without needing a long cooking time.

Why leftover idlis work well

Firm, chilled idlis are easier to cut and handle in the pan than freshly steamed ones. They also make a practical base for a quick snack when you have leftovers to use.

Cold idlis: if they feel very firm, follow the brief microwave step with a little water before adding them to the pan.

Build the tempering

Mustard seeds: wait for them to crackle in the hot oil before adding the chillies and curry leaves. This gives the dish its fragrant, savoury starting point.

Chillies: the green chillies, dried red chilli and chilli flakes all bring heat. Keep the whole chilli intact if you prefer to remove it before eating.

Keep the idlis intact

Cut the idlis into halves or quarters, as directed, and stir gently once they go into the pan. Smaller pieces take on more of the seasoning, while larger ones are less likely to break apart.

Add them only after the liquid boils, then fold them through until the moisture is absorbed. Avoid vigorous stirring, which can crumble the soft cakes.

Watch the timing

The peas cook under a lid for just 1 minute, so they should remain distinct rather than turn to mush. Keep the pan covered for that short cooking stage.

Once the idlis are in, the aim is to warm and coat them, not cook them for a long time. Take the pan off the heat after the liquid has been absorbed.

Serve it hot

Finish with fresh coriander and serve the masala idli straight away, while the pieces are warm and the herbs are fragrant. The optional lemon juice adds a bright note to the spiced mixture.

For a fuller meal, serve it with plain yoghurt or a simple vegetable side. Keep any accompaniment mild if you want the chilli and curry-leaf flavours to stand out.

Recipe notes & tips

• Cut the idlis before you start cooking so they are ready to add when the masala boils.
• Use a pan with enough room to fold the idlis through without crushing them.
• Let the mustard seeds crackle before adding the chillies and curry leaves.
• Add the water once the powdered spices are in so they mix into a coating rather than sticking to the pan.
• Add the lemon juice as the mixture begins to boil, as directed.
• Finish with the coriander off the heat to keep its fresh flavour.

Variations

• Adjust the heat: use fewer green chillies or leave out the chilli flakes for a milder dish.
• Add vegetables: include small pieces of cooked carrot with the peas.
• Use fresh peas: add them in place of frozen peas and cook until tender.
• Change the herbs: finish with a little extra coriander for a fresher, more herbal flavour.
• Make it tangier: add the optional lemon juice just as the mixture begins to boil.

Common mistakes to avoid

• Adding the idlis too early: wait until the spiced water boils so they warm through as they absorb the seasoning.
• Stirring too roughly: fold gently to prevent the idli pieces from crumbling.
• Skipping the lid: cover the pan while the peas cook for 1 minute so they soften.
• Overcooking the idlis: stop once they have absorbed the moisture to keep them from becoming mushy.
• Adding the curry leaves before the seeds crackle: let the mustard seeds begin popping first, then add the leaves and chillies.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a pan over a low heat, adding a small splash of water if needed; stir gently until hot.

Frequently asked questions