Masala Idli Recipe
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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.
Course: Snacks, Starters
Servings: 2 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

Instructions

Steps for masala idli:

  • Heat a pan and add oil.
  • Add mustard seeds, and then add hing when they start to splutter.
  • Add curry leaves and green chili.
  • Add turmeric and Kashmiri chilli powder.
  • 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.)
  • Add salt and mix well.
  • Add the idli pieces and mix well to ensure all get covered with the tadka, stir for about a minute.
  • Cover the pan with a lid and cook for a minute. (You can omit this step if the idli are fresh and soft.)
  • Add chopped coriander, mix it properly with the idli pieces, and then turn off heat.
  • Serve masala idli with green chutney or tomato ketchup.

Steps for tadka idli:

  • Heat a pan and add oil.
  • Add jeera powder, stir, and then add hing.
  • Add curry leaves and red chili powder, stir, and then add 3-4 tbsp water.
  • Add salt, mix, and then add idli pieces.
  • Mix well to ensure all get covered with the tadka, stir for about a minute.
  • Cover the pan with a lid and cook for a minute. (You can omit this step if the idli are fresh and soft.)
  • 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.)
  • Take out all curry leaves.
  • Serve tadka idli with green chutney.

Video

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.