Idli with chutney is one of the most popuar South Indian recipes which is loved by all. It is very light for stomach yet healthy & tasty.Masala Idli is another tasty breakfast or snack which is made from regular idlis with a little spicy twist. This can be made with the left over idlis and can really make a good breakfast to be enjoyed with a cup of hot tea or coffee.
Here is the detailed recipe for the masala idlis & peanut chutney along with the pictures.
🍴 Time to Prep 15 minutes
⏰Time to cook 15 minutes
🍛 Servings 2 people
👩 Author Ruchika
🍲 Cuisine South Indian
♨ Course Breakfast/Snacks
Ingredients:
For Idli:
- Left over idlis 10-15 pieces
- 4-5 curry leaves
- 1 tablespoon mustard seeds
- 1 medium sized onions (sliced)
- 1-2 green chillies (finely chopped)
- 1/2 tablespoon turmeric powder (haldi)
- 1/2 tablespoon red chilli powder
- 1 small sized tomato (finely chopped)
- 1 tablespoon tomato ketchup
- Salt to taste
- 2 tablespoons oil
For Chutney:
- 1/2 cup peanuts
- 8-10 curry leaves
- 1/2 tablespoon chana dal
- 1/2 tablespoon mustard seeds
- 1 green chiili
- 2-3 garlic cloves (finely chopped)
- Salt to taste
- 4 tablespoons of curd
- Water as required (Optional- to dilute the consistency)
- 1/2 tablespoon oil for shallow frying the peanuts
- 1/2 tablespoon oil for tempering
Note: For the idlis, salt should be added a little less than the regular taste because tomato ketchup also contains salt.
Recipe:
To make peanut chutney
1. Heat 1/2 tablepoon oil in a pan and add mustard seeds and 4-5 curry leaves. Let them crackle. Add chopped garlic, green chilli & chana dal. Cook for a minute on a low flame so that chana dal does not burn.
2. Now, add peanuts and sauté for 2-3 minutes so that that the rawness of peanuts goes off. Turn off the heat and let it cool.
3. Transfer everything in a blender jar and add curd to it.
4. Blend everything together to make a fine paste. Add a tablespoon of water if required to make it thin.
5. Heat 1/4 tablespoon of oil and add 2-3 curry leaves & 1/4 tablespoon of mustard seeds. Add this tempering to the chutney. Peanut chutney is ready.
To make masala Idlis:
1. Cut the left over idlis into 4 pieces each and keep aside.
2. Heat oil in a pan. Add curry leaves & mustard seeds and let them crackle. Add green chillies, sliced onions and cook until onions turn translucent.
3. Add tomatoes and sauté until turn soft. Add turmeric powder, salt, red chilli powder & tomato ketchup and mix well.
4. Add the idlis and mix well. Add a tablespoon of water to keep them moist.
5. Serve the hot masala idlis with Chutney.
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