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Masala Idli (Using Leftover Idlis)
Masala idli recipe - QUICK and EASY recipe using leftover idlis. The tasty masala is made from onion, capsicum and tomatoes with flavor of pav bhaji masala.
Course
Breakfast
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Calories
405
kcal
Author
Kanan
Ingredients
▢
6
no.
Idli
regular medium sized
▢
2
tablespoons
Oil
▢
½
cup
Red onion
finely chopped
▢
½
cup
Capsicum (Green bell pepper)
▢
1
teaspoon
Garlic paste or freshly grated
▢
1
Green chili
finely chopped or paste
▢
¾
cup
Tomato
finely chopped
▢
Salt
to taste
▢
½
teaspoon
Turmeric powder
▢
½
teaspoon
Red chili powder
▢
½
teaspoon
Pav bhaji masala
▢
2
tablespoons
Water
▢
½
teaspoon
Lemon juice
▢
2
tablespoons
Cilantro or coriander leaves
chopped finely
Instructions
First cut the each idli into 9 pieces and keep it aside. Also prep rest ingredients.
Heat the oil in a pan on medium heat. Once hot add chopped onion and capsicum. Sprinkle salt over it to speed up the cooking process.
Mix and let them cook till onion becomes soft and light pink in color.
Now add green chili and garlic paste. Mix and saute for 30 seconds or till the raw smell of garlic goes away.
Add tomatoes. MIx well and continue cooking.
As it gets cooked, it will be soft. That time mash them using spatula and make it pulpy.
Add 2 tablespoons of water and mix.
Add remaining salt, turmeric powder, red chili powder and pav bhaji masala. Mix well and cook for a minute.
Now add chopped idlis. Mix properly so the masala is coated to each and every pieces.
Lastly squeeze the lemon juice and add chopped coriander leaves.
Stir well and serve.
Nutrition
Calories:
405
kcal
|
Carbohydrates:
58
g
|
Protein:
10
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Sodium:
820
mg
|
Potassium:
484
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
779
IU
|
Vitamin C:
45
mg
|
Calcium:
45
mg
|
Iron:
4
mg
*Nutrition information is a rough estimate for 1 serving
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