Mini Masala Idli | Tadka Idli | Masala Steamed Cakes

College memories

When it comes to eating Idli/Dosa, I am a true South Indian. I can eat it every day. Growing up, we did have it more often. In fact, my friends felt that since we are South Indians, we practically ate this every day! Of course, we didn't.  

However, these dishes did make frequent appearances on our menu. Since school days, we all friends used to share our lunch boxes with each other. The trend continued in college as well. Being a very cosmopolitan group, our tiffins mostly consisted of specialty food from different Indian regions.

While I always looked forward to my Gujarati and Punjabi friend's lunch boxes, they looked forward to mine. While I would gorge upon the theplas, dhoklas, and chole, they would crave for the Masala Idli or Dosas in my lunch box. While we have many stories over our lunchboxes, there is one incident that is still fresh in my mind even though it happened many many years ago. 

Lunch break was still a few hours away. My friends knew that I had got Idlis for lunch that day. While we were still in class and the lecture was on, my friend nudged me to pass my lunch box as she was very hungry. I quietly passed it behind.

When I got it back in just a few minutes, the box was strangely very light. I instantly knew that the box was empty. I was kind of upset that she ate it all. Only at lunch break, I got to know that my lunch box was passed around the class and many had relished it.

We all had a hearty laugh and of course, my friends made sure I didn't go hungry that day. Such was the craze among my friends, for my mom's masala idli. Over time, she realized that she needed to pack more idlis in my lunchbox. But they were never enough. No matter how many idlis I took to college in my lunchbox, I would still get just 1 or 2! 

What is idli

Idli is nothing but steamed cakes made with a fermented batter of rice and lentils. It is a very nutritious breakfast or snack.

They are white in color and disc-shaped. The texture is soft and fluffy. There are many benefits to eating idli.

• They are very healthy and protein-packed
• A very simple recipe using pantry basics
• Is naturally vegan, gluten-free, and cooked oil-free
• extremely low-calorie, and probiotic.
• Since it's steamed, it makes it very easy to digest
• Perfect travel food
• One of the safest beginner solid food for kids

That is why it is fit for people of all ages. Now, are you wondering how to make Masala Idli/Podi Idli/Tadka Idli?

First, we need to prepare the Idli separately by following my Idli Batter recipe. This is a pictorial representation of how to make idli. 

Many get intimidated by the thought of making idli like a South Indian, but trust me, this recipe is fool-proof and you can follow it blindly.

My mom and MIL have been following this recipe ever and it never fails.

Just instead of using the regular Idli molds, we will need mini idlis molds in his recipe. 

Once all the mini idlis are prepared, it's time to make the masala fry. 

Well, South Indians make a spice powder called Mulagapudi which means chilly powder in a literal sense. But this powder is different. It's also called Gunpowder, South Indian Podi, Milagai Podi, or Molaga Pudi.

It's made by grinding lentils, sesame seeds, and dried red chilies. It can be stored for months and is served with any variety of Idli/Dosa. You need to mix the powder with some sesame oil and then serve. Mini Masala Idli or Podi Idli Fry is made using this spice powder. 

1. Remove the prepared plain mini idlis from the molds and keep them ready.
2. In a pan, heat sesame oil. Temper mustard seeds, curry leaves, and urad dal and fry till the lentils turn golden.
3. Then add Mulagapudi and fry for a minute.
4. Lastly, add the mini idlis and salt. Toss them all together, lightly. Ensure that the masala coats the idlis well but also be careful to not break them.

Serving Suggestions

Sprinkle cilantro to garnish. Serve immediately. You can also serve them in skewers as fun finger food or appetizers. While they taste great if, if you want, you can serve a bowl of South Indian Coconut Chutney on the side. 

They can be served for breakfast or as an evening snack. You can also pack them in lunchboxes as my mom did. This s a great way to use up leftover idlis or finish off the batter before it goes sour. They look so appetizing that they will all be gone within seconds! So make lots of it!

Top recipe tips

Freshly steamed idlis are very soft. Refrigerate and then use them in this recipe. That way they will not break easily when tossing. If you don't have mini idli molds, use regular molds to make idli. Refrigerate it for some time and then cut them into 4 parts. Then follow this recipe. 

You can also fry peanuts and coconut in oil before adding the idlis, to give it more flavor. The spice level depends upon your tolerance level. Add Mulagapudi accordingly. Add a teaspoon of sugar or jaggery if it gets too spicy for you to handle. If you are not vegan, make this snack in ghee, it tastes yummy!

Recipe FAQs

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