My mom used to pack Masala Idlies when I leave on Sunday night from my hometown to Chennai, for my Monday breakfast. That kept the Monday blues low especially on a travelling weekend. I have modified her recipe a little, scroll down to see how.

The recipe tastes better with left over idlies than the hot ones.

My recipe

1. Cut idlies into small cubes.
2. Heat oil in a kadai, add chopped onions and slit green chillies; fry them till onions turn transparent.
3. Add  a spoon of ginger garlic paste and cook till the raw smell goes off.
4. Next is the tomato paste ( I used ready-made paste) or fresh tomato puree.
5. Let the tomato cook for a few mins, then add turmeric paste, red chilli powder, garam masala and black pepper powder. Note: Measures for masala powders are based on how you like them. If you like it with more pepper powder than red chilli powder, add appropriately.
6. Add 2-3 spoons of Soy sauce and required salt mix all the ingredients together.
7. Keep in mind that idlies will have salt in them already so add only for the masala.
8. Now add the cut idly pieces and mix everything together so that every piece is coated with the masala.
9. Garnish with finely chopped fresh coriander leaves.

What I changed from mom’s recipe  – She uses chopped fresh ripe tomatoes instead of puree and doesn’t add Soy sauce.

Try it with a hot cup of tea and let me know how you like it !

Pri