If you love Idli, you will definitely like Masala Idli. It’s basically Idli converted into a masala finger food.
Did you know that Idli was inspired from an Indonesian dish called Kedli? Between 800 AD and 1200 AD, there were a lot of Hindu kings, who used to live in Indonesia and used to visit India to get married and that’s how Kedli came to India and became Idli.
|Preparation Time:||10 minutes|
|Vegetable Oil||1 tbsp|
|Sambhar Powder||2 tsp|
|Mustard Seeds||1 tbsp|
|Green Chillies||1 tsp chopped|
|Fresh Coriander Leaves||1/4 cup chopped|
|Fresh Lemon Juice||1 tbsp|
- Cut each idli in 4 pieces.
- Chop coriander leaves and green chillies and add to the idli pieces.
- Heat oil in a wok. Add mustard seeds and cover the wok.
- Wait till the seeds finish popping, then lower the heat.
- Add sambhar powder and mix.
- Add idli pieces to the wok and toss lightly so that the pieces are evenly covered in the masala. Taste a piece and see if it needs salt, add more if required. Generally Idlis have salt so you don’t need extra salt.
- If you find idlis to be too dry, add about 1/4 cup of water and mix well.
- Wait till the idli pieces are heated through. Turn off the heat. Squeeze in a lemon to taste and gently toss again.
- Masala Idli is ready to serve.
- Serve it with some kind of chutney so that it does not feel too dry while eating.