Masala Idli
Masala Idli is a popular South Indian breakfast dish made from idlis (steamed rice cakes) and a blend of spices. In this recipe, we use less oil to make the dish healthier without compromising on the taste. It is a great source of carbohydrates and protein, making it a filling and nutritious breakfast option. However, people with gluten allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
118 kcal
Protein
3 g
Carbs
18 g
Fat
3 g
Fiber
3 g
Ingredients
Idli
4 small (180g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
0.5 small cup (50g)
Chopped Green Chilli
1 tsp (2g)
Mustard seeds
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Black gram, dal
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Rice bran oil
1 tsp (5g)
Instructions
Preparation
-Cut homemade plain idli into small pieces
Cooking Steps
Heat oil in non-stick pan over medium heat. Add mustard seeds, cumin seeds, urad dal, and chana dal. Let them splutter.
Add finely chopped onion, green chili, and salt. Saute until the onion turns translucent.
Add finely chopped tomato, turmeric powder, and red chili powder. Mix well and cook until the tomato softens and turns mushy.
Add the idli pieces and mix well, ensuring that the masala coats the idli pieces evenly.
Cover the pan with a lid and let it cook for 3-4 minutes over medium heat. Stir occasionally.
Garnish with fresh coriander leaves and serve hot.