Go Back
+ servings
White Plate with Masala Idli

Masala Idli | Idli Seeyali

Idli Seeyali is an absolutely delicious dish and is a great way to jazz up those leftover idlis. This dish is tangy, spicy and sweet - all at the same time.
Author: Pavani
Print Pin
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Course: Breakfast, brunch, Snack
Cuisine: south indian
Servings: 2 Servings


  • 10 Idlis
  • 1 tablespoon Oil
  • 1 teaspoon Chana dal (split yellow peas)
  • 1 teaspoon Urad dal
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 1~2 Dry Red chilies
  • 8~10 Curry leaves
  • 1 Large Onion, thinly sliced
  • 2 teaspoons Thick Tamarind paste
  • 1 teaspoon Sambar Powder
  • 1 teaspoon Jaggery or Regular sugar
  • To taste Salt
  • 3~4 tablespoons Water, if needed
  • 2 tablespoons Cilantro, finely chopped


  • Chop Idli into bite size pieces. Set aside in a plate.
  • Heat oil in a medium size saute pan on medium heat. Add the chana & urad dal, mustard & cumin seeds, dry red chilis. Cook for about 1 minute or until the seeds start to splutter and the lentils are golden brown.
  • Add the curry leaves and cook for 30 seconds. Add the onions and cook till they start to get brown around the edges, about 3~5 minutes.
  • Next add the tamarind paste, turmeric, sambar powder, jaggery/ sugar and salt. Mix well. Add the water if the mixture looks too dry. Cook for 1~2 minutes.
  • Stir in the chopped idlis and cook for 2~3 minutes. Turn off the heat and sprinkle the chopped cilantro. Serve right away.



  • For the best texture of this masala idli, make sure that the idli are slightly dense. Soft, fluffy fresh ones will disintegrate while cooking. Leftover idli are therefore the best to use.
  • Be gently while mixing the idli with the onion-spice mixture.
  • This dish is best served hot. If you are using leftover idli, then it is not advisable to store any leftovers.
  • You can serve with chutney but there is no need for that.


Calories: 390kcal | Carbohydrates: 66g | Protein: 13g | Fat: 13g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 11mg | Potassium: 155mg | Fiber: 8g | Sugar: 9g | Vitamin A: 237IU | Vitamin C: 110mg | Calcium: 74mg | Iron: 6mg
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!