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Masala idli stir fry
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Masala Idli | Leftover Idli Makeover | Idli Stir-fry

Masala Idli or Idli stir-fry is a delicious makeover dish with idlies. Idli , a south-indian breakfast staple, gets an interesting makeover with this idli stir-fry.
Course Appetizer, Breakfast, Snack
Cuisine South-Indian
Keyword How to make masala idli, Idli fry recipe, Idli makeover, Idli upma recipe, No Onion No Garlic recipe, Quick idli stir-fry, Sattvic recipe
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 1 serving
Calories 255kcal

Ingredients

  • 2 leftover idli
  • ½ yellow capsicum
  • ½ red capsicum
  • ½ green capsicum
  • 1 green chili slit lengthwise
  • 1 medium sized tomato
  • 1 inch fresh ginger piece chopped fine
  • 1 teaspoon sambar powder homemade or store bought, see notes
  • 2 tablespoon freshly grated coconut
  • ½ teaspoon turmeric powder
  • ¾ teaspoon salt or to taste

Tempering

  • 2 teaspoon cold pressed groundnut oil
  • ½ teaspoon mustard seeds/kadugu
  • ¼ teaspoon hing/asafoetida
  • 1 green chili
  • few curry leaves

Garnishing

  • 1 teaspoon freshly grated coconut
  • 1 tbsp chopped fresh coriander leaves
  • 1 teaspoon idli podi

Instructions

  • Wash and chop all the capsicums into thin strips. Wash and chop tomatoes roughly. Chop the idli into small bite size pieces.
  • Heat a pan with oil given under tempering , once hot splutter mustard seeds, add hing, and slit green chili.
  • To this hot tempering, add chopped tomatoes, curry leaves and ginger. Add ¼ cup water to this. Cover and cook until tomatoes turn mushy.
  • Remove cover, mix well, to the mushy tomatoes now add sambar powder, turmeric powder and salt. Mix well. cover and cook for another 5-8 minutes, for the rawness of the spices to escape.
  • Now add the cut capsicums to this, mix well. Cover and cook again for another 5-8 minutes.
  • Now finally add the chopped idli pieces to this. Mix well to coat all the masala into the idli pieces. Cover and cook again for 5 minutes.
  • To the masala coated idlies add fresh coconut and coriander leaves. Mix well. Take it off heat.
  • Serve it hot, in a bowl, with garnish of fresh coconut and idli podi.

Can we store this masala idli?

  • This delish and colorful masala idli stir fry can be stored on kitchen counter for few hours and refrigerated for a day or two.
  • If serving from the refrigerator, reheat it for a minutes, add garnish and serve immediately.

Video

Notes

  • I have used colorful peppers and tomatoes to increase the volume and the nutritional content of the idli. 
  • If you prefer to use onions you can make this delish masala idli with just onions, tomatoes and peas too. 

 

Replacement for sambar powder, use any one of the below

  1. Add 2 more green chilies to the tempering 
  2. add ½ teaspoon red chili powder and ½ teaspoon coriander powder 
  3. Add 2 red chilies along with 1 green chili in the tempering. 

Nutrition

Calories: 255kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 2062mg | Potassium: 827mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3268IU | Vitamin C: 263mg | Calcium: 68mg | Iron: 4mg