Masala Idli Recipe | Using Leftover Idlis
Try this quick and easy Indian breakfast recipe of Masala Idli, made with leftover idlis. This Schezwan Chili Idli is going to be a super-hit breakfast with kids and adults alike. You can call it a perfect meal prep recipe for busy mornings using leftovers.
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Main Ingredients
- Leftover Idlis – Cut into bite sized pieces
- Vegetables – Onion, Capsicum, Curry Leaves, Green Chili
- Spices & Condiments – Salt, Hing, Jeera, Rai, Maggi Masala
- Sauces – Tomato sauce, Schezwan sauce
- Misc – Water, Oil, Lemon juice, Coriander leaves, Spring onion greens
How to make Schezwan Chili Idlis
- Cut the idlis into medium size pieces and keep aside. In a pan, heat oil and add hing, cumin seeds, mustard seeds, green chilli and curry leaves and saute. Now add onions and saute for a minute. Add capsicum and saute for another minute.
- Now add salt, maggi masala, schezwan chutney, tomato sauce and mix well. Add a tablespoon or two of water and mix again.
- Add idli pieces and coat the mixture evenly.
- Cover and let it cook for a minute or two. Sprinkle lemon juice and mix again. Switch off the flame. Garnish with chopped coriander and spring onions and serve hot.
More Indian Savory Breakfast Recipes
- Paneer Corn Sandwich
- Sooji Vegetable Muffins
- Paneer Puffs
- Egg Bhurji
- Egg Bhurji Quesadillas
- Chicken Puff Pastry
This recipe is a part of Julie & Julia series that I had started to document the first 100 recipes on the blog. This is recipe number #86. Also, you can check out the video of this Masala Idli, it is linked in the recipe card.
If you like the video, then please do subscribe to my YouTube Channel, Bake With Kanwal for more such recipe videos. You can even connect with me on Facebook and Instagram. For now, enjoy the healthy Indian breakfast/snack recipe of Schezwan Chili Idli!
Masala Idli Recipe | Using Leftover Idlis | Schezwan Chili Idli
Ingredients
- 6 Leftover Idlis
- 1/2 Onion medium, sliced
- 1/2 Capsicum medium, sliced
- 1 Green Chili slit, lengthwise
- 10 Curry leaves (Kadi patta)
- 2 tbsp Oil I used Avocado oil you can use any neutral vegetable oil
- Hing a pinch, optional
- 1/4 tsp Jeera (cumin seeds)
- 1/4 tsp Rai (mustard seeds)
- Salt to taste
- 1 tsp Maggi Masala
- 1 tbsp Schezwan Chutney
- 1 tbsp Tomato Sauce
- 2 tbsp Water
- 1 tsp Lemon juice
- 2 tbsp Coriander leaves chopped, for garnishing
- 2 tbsp Spring onion greens chopped, for garnishing
Instructions
- Cut the idlis into medium size pieces and keep aside.
- In a pan, heat oil and add hing, cumin seeds, mustard seeds, green chilli and curry leaves and saute.
- Now add onions and saute for a minute. Add capsicum and saute for another minute.
- Now add salt, maggi masala, schezwan chutney, tomato sauce and mix well.
- Add a tablespoon or two of water and mix again. Add idli pieces and coat the mixture evenly.
- Cover and let it cook for a minute or two.
- Sprinkle lemon juice and mix again. Switch off the flame.
- Garnish with chopped coriander and spring onions and serve hot.
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