6-7 Leftover Idlis
2 Tbsp Butter
1 Tsp Mustard Seeds
1 String Curry Leaves
1 Green Chilli
1/2 Tsp Asafoetida (Hing)
1 Tbsp Ginger Garlic Paste
2 Onions
2 Tomatoes
2 Tsp Turmeric Powder
1/4 Tsp Kashmiri Red Chilli Powder
1/2 Tsp Sugar
Salt as per taste
1-2 Tbsp Water
1/4 Cup Coriander Leaves


  • Since I made this with leftover idlis stored in the refrigerator, I reheated them in a microwave after sprinkling a little water. You can even steam Idlis in a utensil placed in a pressure cooker with a little water without the whistle for 5-10 minutes, to help them regain their softness. Keep them aside.
  • In a deep pan, heat butter.
  • Splutter mustard seeds.
  • Add chopped curry leaves and green chilli.
  • Lower flame and add asafoetida.
  • Now add ginger garlic paste and saute for a few seconds.
  • Add finely chopped onions and saute until they turn light brown.
  • Add finely chopped tomatoes.
  • Add salt and saute until the tomatoes soften.
  • Now add turmeric powder and kashmiri red chilli powder.
  • Saute for a few seconds and add sugar.
  • Now chop the steamed soft idlis ( one idli into around 10 cubes) and add this to the masala.
  • Mix and make sure all the pieces are covered in masala.
  • Sprinkle some water. You can also add more butter. Cover and cook for a few minutes on low flame.
  • Add finely chopped coriander leaves. Mix well.
  • Serve hot for breakfast or as a 5 pm snack.

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