Masala Idli is a quick and easy snack or light meal made using leftover idlis tossed in a vibrant onion-tomato-capsicum masala, infused with the bold flavors of pav bhaji masala. It’s the perfect way to repurpose refrigerated idlis into something exciting and full of flavor.
In our home, leftover idlis are a regular occurrence, and this recipe is hands down a favorite way to use them. While I’ve tried several leftover idli dishes like idli fry and idli upma, this masala idli stands out for its bold, tangy, and slightly spicy taste.
The cooking technique and flavors are quite similar to Mumbai-style tawa pulao, with the pav bhaji masala giving it that signature street-food flair. I was first inspired by a version shared by Tarla Dalal years ago, and since then, it has become a staple snack in my kitchen, especially for evening cravings or quick weekend bites.
Whether served as a tea-time snack, lunchbox item, or even a quick dinner on lazy days, this masala idli recipe transforms simple leftovers into a lip-smacking treat everyone will love.
Ingredients:
- 6 Idlis (Regular, Medium-Sized): Use leftover idlis that have been refrigerated—they hold their shape better when sautéed. If freshly made, allow them to cool before using.
- 2 Tablespoons Oil: Any neutral oil works, such as sunflower or vegetable oil. You can also use ghee for a richer flavor.
- ½ Cup Red Onion, Finely Chopped: Adds sweetness and texture to the masala base. Use red onions for best flavor.
- ½ Cup Green Capsicum (Bell Pepper), Diced: Gives the dish a mild crunch and a pop of color. Feel free to use red or yellow bell peppers for a more vibrant twist.
- 1 Teaspoon Garlic Paste or Freshly Grated Garlic: Brings an aromatic base and enhances the overall flavor of the masala.
- 1 Green Chili, Finely Chopped or Made into Paste: Adjust according to your heat preference. You can skip or reduce it for a milder version.
- ¾ Cup Tomato, Finely Chopped: Fresh, ripe tomatoes give a juicy, tangy flavor and help form the base of the masala coating.
- Salt, To Taste: Add as needed, keeping in mind the saltiness of your pav bhaji masala.
- ½ Teaspoon Turmeric Powder: Adds earthy flavor and a beautiful golden hue to the dish.
- ½ Teaspoon Red Chili Powder: Lends a spicy kick. Adjust quantity based on your spice tolerance.
- ½ Teaspoon Pav Bhaji Masala: This key ingredient brings the iconic street-style flavor. Use a good-quality brand for best results.
- 2 Tablespoons Water: Just enough to bring the masala together and help it coat the idli pieces evenly.
- ½ Teaspoon Lemon Juice: Adds a bright, tangy finish and balances out the spices.
- 2 Tablespoons Fresh Coriander Leaves, Finely Chopped: Sprinkle on top for a fresh, herby touch and added aroma.
Step-by-Step Instructions:
1) Cut the Idlis
Slice each of the 6 medium-sized idlis into 9 small, bite-sized pieces and set them aside for later use. Set them aside. Meanwhile, prep the remaining ingredients like chopping onions, tomatoes, and capsicum to make cooking smooth and efficient.
2) Heat Oil
Heat 2 tablespoons of oil in a broad non-stick skillet over medium heat. When the oil is hot, add the finely chopped onions and chopped capsicum
3) Add a Pinch of Salt
Sprinkling a bit of salt at this point helps the vegetables release their natural moisture, allowing them to cook more quickly and intensifying their taste.
4) Sauté the Vegetables
Stir and cook the onion and capsicum mixture for a few minutes, stirring occasionally to avoid burning.
5) Cook Until Soft
Let the onions turn translucent and lightly pink, and the capsicum should be tender yet still retain some crunch.
6) Add Green Chili and Garlic
Stir in the finely chopped green chili and garlic paste, blending them well with the softened vegetables to build flavor. Sauté for 30 seconds or until the raw aroma of garlic fades.
7) Add Tomatoes
Add the finely chopped tomatoes to the pan and stir them thoroughly into the onion and capsicum mixture.
8) Cook Until Tomatoes Soften
Cook the tomatoes until they soften completely and begin to break down into a thick, saucy consistency.
9) Mash the Tomatoes
Once the tomatoes are soft and cooked through, gently mash them with a spatula to form a thick, pulpy base for the masala.
10) Add Water
Pour in about 2 tablespoons of water to help deglaze the pan and bring the mixture together into a cohesive sauce.
11) Add Spice Powders
Now add turmeric powder, red chili powder, pav bhaji masala, and more salt (if needed). Stir to blend the spices well with the tomato base.
12) Cook the Masala
Let the mixture simmer for about a minute so the spices are well roasted and the masala is fragrant.
13) Add the Idli Cubes
Carefully fold the idli cubes into the spiced masala, making sure they remain intact while getting evenly coated with the flavorful mixture.
14) Toss Gently
Toss the idli cubes delicately in the masala, ensuring each piece is evenly enveloped in the rich, spiced tomato-onion mixture.
15) Add Finishing Touches
Finish by squeezing fresh lemon juice over the dish and scattering chopped coriander leaves on top for a bright, zesty lift and a touch of color.
16) Serve Immediately
Mix everything one final time and serve hot as a snack or light meal. It’s best enjoyed warm, straight from the pan!
Expert Tips for Perfect Masala Idli:
1) Use Cold or Day-Old Idlis: Leftover idlis that have been refrigerated overnight work best for this recipe. They’re firmer and hold their shape better when tossed in the masala. Fresh idlis can turn mushy—if using them, refrigerate for an hour before cooking.
2) Uniform Sizing for Even Cooking: Slice the idlis into evenly sized cubes to ensure each piece cooks at the same rate and absorbs the flavorful masala evenly throughout.
3) Don’t Overcrowd the Pan: If you’re doubling the recipe, sauté the masala in batches. Overcrowding leads to steaming rather than sautéing, which can affect texture and flavor.
4) Customize the Heat: This dish leans toward the spicy side, so feel free to adjust it to your taste—reduce green chilies or pav bhaji masala for a milder flavor, especially if serving kids. For a milder version, reduce or skip the green chili and use mild pav bhaji masala. You can also add a pinch of sugar to balance the heat.
5) Use Pav Bhaji Masala Generously: Pav bhaji masala gives the dish its signature street-style flavor. Use a high-quality brand like Everest or MDH for the best results.
6) Enhance with Butter: For a richer taste, add a small cube of butter while cooking the masala. It gives a delicious buttery aroma and enhances the street food feel.
Serving Suggestions:
- As a Snack or Light Meal: Masala Idli makes for a perfect evening snack or a wholesome, light lunch. It’s a balanced combination of carbs and veggies that keeps you satisfied without feeling too heavy. The mildly spiced, tangy masala coating makes it irresistible for both kids and adults. It’s an excellent way to repurpose leftover idlis into a quick, flavorful dish that requires minimal effort but delivers maximum taste.
- With Beverages: Enjoy Masala Idli with a steaming cup of masala chai for the ultimate tea-time pairing. The bold, spiced flavors of the idli pair wonderfully with the soothing aroma and warmth of a freshly brewed cup of tea. On warmer days, pair it with chilled buttermilk or a glass of fresh lemonade—the refreshing drinks balance out the dish’s spice and offer a cooling effect.
- For Kids: To make it more appealing for younger palates, skip the green chilies entirely and reduce the pav bhaji masala to a mild level. You can also add some shredded mozzarella or processed cheese while the dish is still warm, allowing it to melt slightly and coat the idli pieces. This cheesy twist is usually a big hit with kids and adds a creamy texture they’ll love.
- Tiffin Friendly: Masala Idli is an excellent choice for lunchboxes or school tiffins. Once cooked, let it cool slightly before packing. For soft and warm idlis on the go, wrap them in foil or store them in an insulated container to retain heat and prevent them from drying out. It travels well without turning soggy and retains its flavor even when eaten at room temperature. You can also pack a small portion of chutney or ketchup for dipping on the side.
Masala Idli Variations:
1) Cheesy Masala Idli: Give your masala idli a gooey upgrade by sprinkling grated cheese—mozzarella or processed—right after tossing the idli cubes in the hot masala. Place a lid over the pan and allow the residual heat to gently melt the cheese, blending it seamlessly into the spiced idli mixture. The creamy, cheesy layer blends beautifully with the spicy base, offering a rich and indulgent twist perfect for kids or cheese lovers.
2) Masala Idli with Veggie Boost: Make your snack more nutritious by adding finely chopped vegetables like carrots, green peas, sweet corn, or even baby spinach during the sautéing stage. These colorful additions enhance both the visual appeal and the fiber content of your dish, making it more wholesome without sacrificing flavor.
3) Tandoori-Style Masala Idli: Infuse bold tandoori flavors by mixing a tablespoon of thick yogurt, a dash of smoked paprika, and a pinch of chaat masala into the onion-tomato masala. This variation delivers a smoky, tangy taste similar to tandoori snacks. Serve with lemon wedges and a sprinkle of coriander leaves for that restaurant-style experience.
4) South Indian Tempered Masala Idli: Begin by preparing a classic South Indian tempering—warm some oil, then add mustard seeds, fresh curry leaves, and a dash of asafoetida. Let them sizzle before adding onions. This step brings out a fragrant aroma and infuses the dish with a traditional, regional flair.
5) Fusion Masala Idli Chaat: Transform your masala idli into a chaat-style treat! Just before serving, drizzle green chutney and sweet tamarind chutney over the top, then garnish with a generous handful of sev. It adds crunch, tang, and a street-food flair to the humble dish.