Masala Mini Idli is a fun way to add spices and vegetables to idli. It’s great for anyone looking for a snack or quick meal.
Add urad dhal, mustard seeds and red chilies to hot oil 
Saute ginger garlic paste and chopped onions 
Add beans and spices 
Saute bell peppers and tomatoes 
Add idli and carrots 
Cook until vegetables are well done 
Masala Mini Idli
Masala Mini Idli is a fun way to add spices and vegetables to idli. It's great for anyone looking for a snack or quick meal.
Servings: 6
Ingredients
- 6 cups mini idli
- ½ cup onion (chopped)
- ½ cup orange bell pepper (chopped)
- ½ cup green bell pepper (chopped)
- ¼ cup tomato (chopped)
- ½ cup beans (cut into matchsticks)
- ¼ cup carrot (cut into matchsticks)
- 2 tsp ginger garlic paste
- 1 tsp mustard seeds
- 6 curry leaves
- 1 tsp urad dhal
- 2 dry red chilies
- ¼ tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- ½ tsp Kashmiri red chili powder
- 1 tsp coriander powder
- ¼ tsp garam masala powder
- 4 tbsp oil
- salt to taste
- cilantro for garnishing
Instructions
- Pour oil into a pan. Once hot, add urad dhal, mustard seeds and dry red chilies.
- Once mustard seeds crackle, add chopped onions and ginger garlic paste.
- Saute for 1 minute.
- Add beans, turmeric powder, chili powder, Kashmiri red chili powder, coriander powder and garam masala powder. Saute for 1 minute.
- Next, add tomatoes, bell peppers and curry leaves and saute for 1 minute.
- Add mini idlis, carrots and salt.
- Mix gently. If the idlis are too dry, add 2 tbsp water to the pan. Keep on low heat and cook until vegetables are well done.
- Garnish with cilantro and serve hot.
