Leftover Masala Idli
Spiced up leftover masala idlis with very basic spices along with some crunchy lentils.
Idlis are steamed cakes made of rice and lentils. They are very good for breakfast as they are very filling and keeps you full for long time. Though it is not consumed only as breakfast. Many house holds make idli sambhar and chutney as a full meal. Many times you end up with some or more leftover idlis. This recipe is for giving those leftover idlis a whole tasty dimension! Stir frying those leftover idlis with very basic spices and adding crunchy lentil to it give these leftover idlis great flavor and texture! This is how I like my idlis for sure! These masala idlis are perfect for breakfast or even lunchboxes. Serve them with coconut chutney, tomato ketchup and hot cup of chai!
These gluten-free masala idlis are my goto breakfast as I like to make big batch idlis and save some to make it spicy and crunchy for next day breakfast. Many time I even freeze the leftover idlis and use them on the go to make these masala idlis. Do I consider this as part of meal prep?!?! Sure why not? Having idlis handy and just giving them whole new life by adding spices and crunchy lentils within minutes is one of the best meal prep options!
Follow the step by step instructions below with pictures to make these yumminess at home!
Happy and Healthy Eating!
Leftover Masala Idli
Ingredients
Leftover Masala Idli Ingredients
- 5 Leftover Idlis
- 1 tbsp Urad Dal
- 1 tsp Mustard Seeds
- 1 pinch Asafetida
- 2 tbsp Peanut Oil
- 6 Curry Leaves
- ½ tsp Salt or taste
- 1 tsp Red Chili Powder
Coconut Chutney Ingredients
- ½ cup Fresh coconut pieces shells removed, washed and cut in small pieces. Save the fresh water for chutney or just drink it!
- 2 tbsp Dalia (Split Roasted Chick Peas)
- ¼ cup Milk use coconut water for vegan option
- 1 tsp Salt
- 1 Serrano Pepper
Chutney Tempering
- 1 tsp Urad Dal
- ¼ tsp Mustard Seeds
- 1 tbsp Peanut Oil
- 1 pinch Asafetida
- 4 Curry Leaves
Instructions
Make Masala Idli
- Wash and soak urad dal for 10-15 minutes.
- Once soaked, take all the water out and let it sit on a paper towel for couple of minutes to get rid as much water possible.
- Heat up 2 tbsp of oil in a wide pan.
- Once warm, carefully add urad dal to it and saute on medium heat until they turn orange/light brown in color.
- Add mustard seeds to the pan and wait for it to pop.
- Add pinch of asafetida and curry leaves.
- Immediately add leftover idli pieces and mix well.
- Add salt and red chili powder. Mix well. Sprinkle 1-2 tbsp of water if the idli is too dry.
- Let idli pieces crisp up on medium heat for few minutes.
- Serve it with coconut chutney or tomato ketchup with side of chai!
Make Coconut Chutney
- Put all ingredients listed under "coconut chutney ingredients" in a blander or a food processor. Blend it until just a little grainy but not total paste.
- Take it out in a bowl and add tempering.
Prepare Chutney Tempering
- Wash and soak urad dal for 10-15 minutes.
- Once soaked, take all the water out and let it sit on a paper towel for couple of minutes to get rid as much water possible.
- Heat up 1 tbsp of oil in a wide pan.
- Once warm, carefully add urad dal to it and saute on medium heat until they turn orange/light brown in color.
- Add mustard seeds to the pan and wait for it to pop.
- Add pinch of asafetida and curry leaves.
- Immediately pour it over coconut chutney and mix well!
