Idli Masala Recipe – Quick & Easy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Idli Masala Recipe – Quick & Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you always have leftover idlis staring back at you from the fridge. And honestly, while I love a simple idli-sambar breakfast, sometimes you just crave something a little…more. That’s where this Idli Masala recipe comes in! It’s a super flavorful, quick, and easy way to transform those leftover idlis into a seriously addictive snack. I first made this when I was trying to reduce food waste, and it quickly became a family favorite. Trust me, you’ll be making this again and again!

Why You’ll Love This Recipe

This Idli Masala is the perfect solution for using up leftover idlis. It’s a fantastic Indian street food-inspired snack that’s ready in under 30 minutes. The spicy, tangy masala coating is absolutely delicious, and it’s way more exciting than just reheating plain idlis. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even add your favorite veggies!

Ingredients

Here’s what you’ll need to whip up this tasty treat:

• 5 leftover idli
• 1 onion, finely sliced
• 2 tomatoes, chopped
• 2 green chillies, slit (adjust to your spice preference!)
• ½ capsicum (bell pepper), chopped
• 3 tablespoons frozen green peas
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon biryani masala or garam masala
• 1 tablespoon tomato sauce (optional, but adds a lovely tang!)
• Salt to taste
• As needed oil for frying
• 2 tablespoons chopped coriander leaves for garnish
• 1 sprig curry leaves
• ½ teaspoon fennel seeds or cumin seeds

Ingredient Notes

Let’s talk ingredients for a sec!

• Leftover Idlis: This recipe is all about using up those leftover idlis. They actually work better when they’re a bit firm, so refrigerating them for 4-6 hours is ideal.
• Fennel or Cumin Seeds: I personally love the subtle sweetness of fennel seeds, but cumin seeds work beautifully too – it’s really down to what you prefer!
• Tomato Sauce: Don’t skip the tomato sauce if you like a little tang! It adds a lovely depth of flavor, but feel free to leave it out if you prefer a more traditional masala.
• Spice Level: Feel free to adjust the amount of green chillies and red chilli powder to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, refrigerate your leftover idlis for 4-6 hours to firm them up. Once they’re nice and firm, cut them into bite-sized pieces.
2. Now, heat about 2 teaspoons of oil in a pan over medium heat. Add the fennel seeds (or cumin seeds) and curry leaves. Let them sizzle for a few seconds until fragrant.
3. Add the sliced onions and sauté until they turn translucent.
4. Stir in the ginger-garlic paste and fry for about a minute until you can really smell that lovely aroma. Then, add the chopped tomatoes and salt. Cook until the tomatoes are nice and mushy.
5. Time for the veggies! Mix in the peas and capsicum. Sauté for another 2 minutes.
6. Add the red chilli powder, coriander powder, and biryani/garam masala. Stir well to combine.
7. If you’re using it, add the tomato sauce and cook for another minute until all the spices are beautifully blended.
8. Now, gently toss in the fried idli pieces and coat them evenly with the masala.
9. Pour in about ½ cup of water, bring it to a boil on high heat for about a minute, and then reduce the heat and simmer for a couple of minutes. This helps the flavors meld together.
10. Finally, garnish with fresh coriander leaves and serve hot!

You can also deep fry the idli pieces in hot oil until golden brown (or bake at 190°C/375°F for 15 mins/air fry at 177°C/350°F for 10 mins) before adding them to the masala.

Expert Tips

• Don’t overcrowd the pan: When frying the idlis, work in batches to ensure they get crispy and golden all over.
• Adjust the water: Add more or less water depending on how saucy you like your Idli Masala.
• Fresh is best: Using fresh ginger-garlic paste and spices will give you the most vibrant flavor.

Variations

• My friend Priya loves adding a squeeze of lemon juice at the end for extra zing.
• For a richer flavor, you can add a tablespoon of cashew paste to the masala.
• My family loves adding a little bit of grated paneer for extra protein.

Vegan Adaptation

This recipe is naturally vegan! Just make sure your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the amount of green chillies to 1 or omit them altogether. Use ½ teaspoon of red chilli powder.
• Spicy: Add 3-4 green chillies and increase the red chilli powder to 1 ½ teaspoons.

Festival Adaptation (Navratri/Diwali snack option)

This makes a fantastic snack for festivals like Navratri or Diwali! It’s a flavorful and satisfying treat that everyone will enjoy.

Serving Suggestions

Serve Idli Masala hot as a snack with a cup of chai, or as a side dish with your favorite Indian meal. It also pairs well with a cooling raita.

Storage Instructions

Leftover Idli Masala can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

(1) Can I use store-bought idlis for this recipe?

Absolutely! Store-bought idlis work perfectly fine. Just make sure they’re firm enough to cut and fry.

(2) What is the best way to reheat leftover idlis if they are very soft?

If your leftover idlis are very soft, you can try shallow frying them for a few minutes to crisp them up before adding them to the masala.

(3) Can I add other vegetables to the masala?

Definitely! Feel free to add other vegetables like carrots, beans, or potatoes.

(4) What is the difference between biryani masala and garam masala?

Biryani masala is specifically blended for biryani and has a slightly different flavor profile than garam masala, which is a more general-purpose spice blend. Both work well in this recipe!

(5) Can this be made in an air fryer instead of deep frying?

Yes! Air frying is a healthier option. Air fry the idli pieces at 177°C/350°F for about 10 minutes, or until golden brown and crispy.

(6) How can I adjust the tanginess of the dish?

You can adjust the tanginess by adding more or less tomato sauce, or by squeezing a little lemon juice at the end.

Enjoy! Let me know in the comments how yours turns out. I can’t wait to hear from you!