I have a very quick dish that I often make for Konda. Though this is originally supposed to be made with leftover idlis, I always make it with fresh ones as getting the kids eat anything in its original form end up being a challenge. So this dress up is a must for any dish.
Though this masala idli is more often seen as fried version, this is a non fried, albeit oil being used little more than expected. However when you use fresh idlis, you don’t have to use so much oil as the idlis are soft. In the fried version, the leftover idlis are literally deep fried and then sprinkled with chili powder.
In this version of masala idli, chopped idlis are roasted in a mix of spice and then packed. These make a great lunch box dish as the idlis remain soft and spicy enough. Konda loves spicy food, so on top of the chili powder, I also add Amma’s Podi
, that takes this to another level all together.
You can make it without the podi as well.
Idlis – 2
Salt to taste
Red Chili powder -1 tsp
Oil – 2 tsp
Ghee – 1 tsp
Mustard Seeds – 1/4 tsp
Urad dal – 1 tsp
Channa dal – 1tsp
Curry leaves few
Podi – 1 tsp (opt)
How to make the Masala Idli
Roughly chop the idlis into bite size pieces.
Heat a kadai with oil, sputter with mustard, urad and chana dal along with curry leaves. Saute well.
Then add chopped idlis, add salt and fry well.
Next add the red chili powder and toss well. Adjust the spicy and add the podi if you are adding.
Finally add the ghee and combine everything well.
Let it cool down before packing your kids lunch box.
Other Back to School Dishes