Tadka Idli | Masala Idli | Healthy Breakfast

Masala Idli Recipe for Grownups & Older Kids and Tadka Idli Recipe for Toddlers 

Masala idli is my favorite leftover idli recipe on a weekday. Because it requires minimal ingredients other than leftover idlis and therefore less prep+cooking time. I like idli chilli too but it needs a bit more time, so for me it works well on weekends or as an evening snack where I am not pressed for time. When I make masala idli for us, I also make some tadka idli for my son, Devansh, for his tiffin. This idli version is toddler-friendly; it doesn’t contain anything spicy or coriander.

Masala Idli

Masala Idli

 

Tadka Idli for Toddlers

Tadka Idli for Toddlers

Now Devansh is no longer a toddler, but this “no cumin/mustard seeds or coriander” version works well for his tiffin, where he can just eat without trying to take coriander or rai/jeera out. He had major issues with cumin seeds as a toddler. Now-a-days he knows coriander is good for his eye sight and all that jazz, but will still try to talk me out of adding it in his food.  So what I do is give tadka idli with green chutney as an accompaniment. So he gets coriander in his food without the leaves being seen on top of the idli.

The rest of us at home like our masala idli slightly spicy and with lots of coriander. It tastes great along with a hot cup of chai. Hope you find these recipes of masala idli and tadka idli helpful.

How to make masala idli and tadka idli? Video


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Tadka Idli | Masala Idli | Recipe
Tadka idli, a toddler-friendly recipe and masala idli for grownups and kids. Quick and Healthy breakfast option, or tiffin option for school going kids and toddlers.
Tadka Idli | Masala Idli | Recipe
Course Snacks, Starters
Servings
people
Ingredients
Ingredients for Masala Idli
  • 5-6 idlis each cut into 4 pieces
  • 1/5th tbsp mustard seeds rai
  • 1 pinch asafoetida hing
  • 1 pinch turmeric powder haldi
  • 6-7 curry leaves
  • 1 green chili chopped
  • 1/3rd tsp kashmiri chili powder
  • 1/4th tsp cumin seeds powder jeera powder
  • 2-3 tbsp chopped coriander
  • salt to taste
  • 1 tbsp oil
Ingredients for Tadka Idli
  • 5-6 small idlis each cut into 4 pieces
  • 1/4th tsp cumin seeds powder jeera powder
  • 1 pinch asafoetida hing
  • 1 pinch turmeric powder haldi
  • 1 pinch red chili powder
  • 4-5 curry leaves
  • salt to taste
  • 1 tbsp oil
Course Snacks, Starters
Servings
people
Ingredients
Ingredients for Masala Idli
  • 5-6 idlis each cut into 4 pieces
  • 1/5th tbsp mustard seeds rai
  • 1 pinch asafoetida hing
  • 1 pinch turmeric powder haldi
  • 6-7 curry leaves
  • 1 green chili chopped
  • 1/3rd tsp kashmiri chili powder
  • 1/4th tsp cumin seeds powder jeera powder
  • 2-3 tbsp chopped coriander
  • salt to taste
  • 1 tbsp oil
Ingredients for Tadka Idli
  • 5-6 small idlis each cut into 4 pieces
  • 1/4th tsp cumin seeds powder jeera powder
  • 1 pinch asafoetida hing
  • 1 pinch turmeric powder haldi
  • 1 pinch red chili powder
  • 4-5 curry leaves
  • salt to taste
  • 1 tbsp oil
Tadka Idli | Masala Idli | Recipe
Instructions
Steps for masala idli:
  1. Heat a pan and add oil.
  2. Add mustard seeds, and then add hing when they start to splutter.
  3. Add curry leaves and green chili.
  4. Add turmeric and Kashmiri chilli powder.
  5. Add jeera powder, stir once to mix and then add little water. (The water should be just enough to get absorbed by all idli pieces without them getting soggy. If the idli pieces are soft you don't need too much water. If they have become hard then add bit more water to soften them.)
  6. Add salt and mix well.
  7. Add the idli pieces and mix well to ensure all get covered with the tadka, stir for about a minute.
  8. Cover the pan with a lid and cook for a minute. (You can omit this step if the idli are fresh and soft.)
  9. Add chopped coriander, mix it properly with the idli pieces, and then turn off heat.
  10. Serve masala idli with green chutney or tomato ketchup.
Steps for tadka idli:
  1. Heat a pan and add oil.
  2. Add jeera powder, stir, and then add hing.
  3. Add curry leaves and red chili powder, stir, and then add 3-4 tbsp water.
  4. Add salt, mix, and then add idli pieces.
  5. Mix well to ensure all get covered with the tadka, stir for about a minute.
  6. Cover the pan with a lid and cook for a minute. (You can omit this step if the idli are fresh and soft.)
  7. Take off the lid and stir for a bit to make the pieces slightly crisp. (Since I usually give tadka idli to my son in his tiffin, I prefer to make the idli pieces crisp as they taste better than soft ones when cold.)
  8. Take out all curry leaves.
  9. Serve tadka idli with green chutney.
Recipe Notes

I don't usually make masala and tadka idli in a non-stick pan; I prefer to use non-stick pan only when necessary. I have used the non-stick pan in the video purely for aesthetics.

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