Idlis are a staple in South Indian cuisine, celebrated for their nutritional benefits and simplicity. If you find yourself with leftover idlis from breakfast, don’t let them go to waste. Instead of consuming them plain, you can easily turn them into a delightful snack.

Masala idli, also known as idli fry, is a tasty dish that is simple to prepare and loved by both adults and children. Here’s a straightforward recipe to make masala idlis.

Ingredients
5-6 idlis (preferably cold or leftover)
1 finely chopped onion, 1 bell pepper, 1 tomato, and 2 green chilies
Spices: 1/2 teaspoon mustard seeds, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon garam masala
Tadka: 8-10 curry leaves, a pinch of asafoetida
Other: 2 tablespoons oil, salt to taste, finely chopped coriander leaves, and a splash of lemon juice.

Preparation Method
Begin by cutting the cooled idlis into small squares, aiming for 4 to 6 pieces per idli. Ensure they remain firm to avoid breaking during frying.

In a wok or non-stick pan, heat 2 tablespoons of oil. Once hot, add the mustard seeds. When they start to crackle, introduce the curry leaves, green chilies, and asafoetida. These ingredients not only enhance the taste but also infuse a delightful aroma.

Next, add the chopped onion and sauté until it turns light golden. Follow this by adding the bell peppers and tomatoes, ensuring they remain slightly crunchy.

Lower the heat and mix in the turmeric, red chili powder, garam masala, and salt. Stir for about a minute, adding a teaspoon of water if the spices appear dry to prevent burning.

Gently fold in the idli pieces, ensuring they are well-coated with the spice mixture. Fry on medium heat for 2-3 minutes until the edges of the idlis become crispy.

Serving Suggestions
Transfer the masala idlis to a serving plate, drizzle with lemon juice, and garnish with chopped coriander leaves. Serve hot alongside coconut chutney for a complete experience.

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