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.
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.
This post was last modified on June 11, 2019 5:01 am
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