Masala idli is a variation of South India's traditional idli-a steamed rice cake which has become a staple breakfast in most parts of India. Enjoy this delicious masala idli recipe! Classic idlis are light and fluffy and made of a spongy ferment-batter of rice and urad dal, which is black gram; masala idli loads the flavour bomb with spice and seasoning. Masala idli is prepared when green chillies, ginger, curry leaves, and sometimes even vegetables - grated carrots or peas are added to the idli batter. This not only gives such masala idli a bright colour but also enhances a flavour profile through which every small bite would be enjoyed to its fullest as if it has kicked the tongue. The batter poured into the idli moulds is steamed to perfection and made soft and spongy idlis that are nutritionally satisfying in both ways. One of the most appealing items here is masala idli with versatility. It can be served on its own, or you can have any number of condiments paired with it, namely coconut chutney, tomato chutney, or sambar, which is a spicy lentil soup. These pairings help complement the idlis while additionally giving a better taste to the entire experience through balance and texturing. Here's a tasty recipe for masala idli for breakfast. Though masala idli is an ideal breakfast dish, it can be enjoyed as a snack or even as a light meal at any time. Its health benefits are notable since it has few calories and is rich in carbohydrates and protein with which one can indulge and still feel healthy. In addition, the steaming process keeps all the nutrition from the ingredients, so masala idli is a guilt-free indulgence. In its totality, masala idli stands out as the creative reinvention of the good old classic and is the essence of Indian food and a treat for the tongue.

• 4 idli mix
• 1 onion
• 1 tomato
• 2 tbsp capsicum
• 1 tsp ginger garlic paste
• 1 pinch turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp chana masala powder
• 2 tsp coriander leaves
• Salt
• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/2 teaspoon jeera
• 1 sprig curry leaves

• Masala idli is an exciting variation of the classical dish South Indian idli. Soft, porous steamed rice cakes turn into a mouthful of flavours and aroma, meaning they can be served for breakfast or even as a snack.
• This idli dish, encased with the spiciness of masala, has become a favourite among both kids and adults. Here's how to make one step by step.
• Okay, let's start with some prep work. For this dish, you will need 4 idlis. You can either buy idlis from a store or prepare it at home if you want to and have the time.
• To mix it with the masala easily, cut the idlis into small cubes in a large mixing bowl and set them aside.
• Let's get started by heating 2 teaspoons of oil over medium heat in a pan. When the oil smokes, add in 1/2 teaspoon of mustard seeds and let them splutter releasing their nutty aroma.
• This is an important step because this tempering would form the base of the dish's flavour.
• Then, add in 1/2 teaspoon of jeera and let them sizzle for a few seconds. After that, add a small sprig of curry leaves to the oil. Its fresh, fragrant aroma will infuse into the oil.
• Now, add 1 big onion, finely chopped. Cook that until it turns translucent and slightly golden.
• The sweet onions counterbalance the spices as they carry the spices better, thereby giving a yummy mouthfeel.
• Once the onions are cooked, add 1 big tomato, roughly chopped, and mix it with the contents. The tomato cooks and adds to the rich tangy sauce by perfectly coating the idli cubes.
• Now add spices to the mixture.
• Add 1 teaspoon of ginger garlic paste that will give a good depth and robust flavour to the masala.
• Stir well so that it releases the aroma of ginger and garlic.
• Then sprinkle a good pinch of turmeric powder, 1 teaspoon of red chilli powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of chana masala powder.
• These spices, all together form a colourful masala a flavourful one.
• Do not forget to mix everything well and let the spices cook for around two minutes which is when they bloom and intensify.
• Now is the time to add some of the vegetables. Add 2 tablespoons of finely chopped capsicum, which also adds a splash of colour besides giving some sweetness and crunch to the dish. Let cook for another minute till the capsicum is slightly tender.
• Then it is time to taste the mixture and add salt according to taste. The flavours should be well-balanced hence adjust accordingly.
• When the masala is ready, fold in gently the cubes of idlis together so they are all coated with the flavours.
• Take care not to break up the idlis too much since you want the very soft texture of the idlis intact. While folding, you will notice the cubes taking in the colours and spices of masala.
• The finishing touch comes from sprinkling on 2 teaspoons of finely chopped coriander leaves, which provide a bright fresh herbal note. Give everything a final toss to incorporate the coriander.
• This is best served hot, and additional coriander can be used for garnish if needed. This dish is good enough to stand on its own but taken with coconut chutney or sambar will give a full South Indian experience.
• Soft idlis balance the spice levels of the masala creating an excellent texture and flavour to devour.
• It's not just a meal; it's one experience that brings to you the most delicious taste of the traditional South Indian cuisine in the modern world. Masala Idli: Your favourite Time; Anytime Masala Idli!