Masala Idli Recipe | Using Leftover Idlis | Schezwan Chili Idli
Try this quick and easy Indian breakfast recipe of Masala Idli aka Schezwan Chili Idli, made with leftover idlis. This will be a super hit with kids and adults alike. Perfect recipe for busy mornings.
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.
Video
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