Masala roasted Idli.

Leftover idlis can be turned into these yummy roasted masala idlis for a quick evening snack. I have shared a couple of recipes of how leftover idlis can be put to use either by roasting them, turning them into a Manchurian or by making an upma of them. Posting the recipe today which my friend Rita Vaz shared with me of how she roasts them with masala.


  • 10 Leftover Idlis ( refrigerated)
  • 1 medium sized onion finely chopped
  • 2 tsps Molgapudi
  • 1/2 tsp Kashmiri chilly powder
  • 1/2 tsp turmeric powder

For the tempering:

  • 2 tbsps coconut oil or regular cooking oil
  • 1/4 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp Hing/ asafoetida
  • 10 curry leaves
  • 2 green chillies finely chopped
  • 1/2 cup coriander leaves chopped


  1. Heat oil in a pan. Add the mustard seeds. When they start to sputter add cumin, asafoetida and curry leaves.
  2. Add onions and roast till they turn translucent.
  3. Lower the flame add Kashmiri chilly powder, turmeric and green chillies and roast for 30 seconds.
  4. Add chutney powder and roast for 30 seconds.
  5. Add 1/4 cup hot water and stir to mix well.
  6. Add Idlis directly from the fridge and coat them well with the masala, cover and cook for one minute on a medium flame.
  7. Remove the cover and roast the Idlis until the water has completely dried.
  8. Remove from flame.
  9. Garnish with coriander leaves.

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