Idli is one of my favorite option for breakfast or brunch at home. My 10-year old nephew, Shlok who is quite fond of me has his list of food demands every time he visits Pune with Idli–Chutney being his most preferred choice.
I always stock my pantry with ingredients required for Idli-urad dal, parboiled rice and Idli rawa. Quite interestingly, I have my friends complain how boring and time consuming it is to grind and blend Idli batter at home. On the contrary, I find the entire process of making batter as a stress busting exercise. At times, in my excitement, I end up making more number of Idlis than required and this poses a great question of what does one do with the cold Idlis. Earlier, I would end up re-steaming Idlis until I came across the recipe of this Masala Idli fry.
During my stint at Infosys, one of my friends who hailed from Karnataka, shared this recipe with me and since then this masala Idli fry is a regular at my place. I end up making it at least once in fortnight. Quite recently, I came across this recipe in one of my favorite cookbooks which was gifted by my husband-‘ The Chettinad cookbook by Meyyammai Murugappan & Visalakshi Ramaswamy’
It was named as ‘Thaalitha Idli- Idli seasoned with spice’. This recipe had few basic spices in it and I have modified it quite a bit. I have made it spicier and a bit tangier by adding some more ingredients.
I enjoy my masala Idli fry with the usual dose of filter kaapi and with that I like to tune into my radio to hear 90’s evergreen melodious Hindi songs. This provides the best kick start to my day (Check out the vintage radio in the picture, How cool is that 🙂 ) How do you like to start your day, let us know in the comment section below.
- 10-12 Idlis (Freshly made or Leftovers)
- 2 Large=150gms Onions-finely chopped
- 1 Large=100gms Tomatoes-finely chopped
- ¼th Cup Fresh Coriander Leaves-finely chopped
- Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- ¼th tsp Asafoetida Powder
- Pinch (1/8th tsp) of Fenugreek Seeds
- 1 tsp Urad Dal (Split Black Gram skinless)
- ½ tsp Turmeric Powder
- 8-10 Curry Leaves
- 1½ tsp Red Chili Powder
- 2 Green Chilies-sliced into lengths
- 1 tsp Coriander Powder
- ½ tsp Crushed Peppercorns
- Salt to taste
- To start with, we will cut Idlis in 4 pieces. Do not cut into smaller pieces as Idlis may crumble while stir-frying. At times, we have some leftover Idlis which nobody wants to eat. You can use such Idlis in this recipe
- Heat 2 tbsp Cooking Oil in a Pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Fenugreek Seeds and Urad Dal. Stir well.
- Add Curry Leaves, Green Chilies and Chopped Onions. Fry Onions until it becomes soft. Onions become soft in 5 mins on low heat.
- Add Turmeric Powder, Chopped Coriander Leaves and mix well.
- Add Tomatoes, Red Chili Powder, Coriander Powder and Salt to taste. Cook tomatoes only until it gets soft and not mushy. Cover and Cook Tomatoes
- We have cooked Tomatoes for 4 mins on low heat. Tomatoes have become soft and masala is also cooked well. Add Idlis and Coat well with Masala. Lower the heat and cook covered.
- We have cooked Idlis covered for 2 mins. Add Peppercorn, Coriander Leaves and Mix. Masala Idli Fry are ready to be served
Click to watch recipe video