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    Home » Appetizers & Snacks » Mini Masala Idli | Tadka Idli | Masala Steamed Cakes

    Published: Jun 18, 2016 · Modified: Apr 18, 2021 by Priya * This post may contain affiliate links.

    Mini Masala Idli | Tadka Idli | Masala Steamed Cakes

    Recipe Print
    top angle view of Mini Masala Idli in a small kadai with a tray full of curry leaves on the side with text on top and at the bottom
    top angle view of Mini Masala Idli in a small kadai with a tray full of curry leaves on the side with text on top and at the bottom

    Mini Masala Idli is an alternate fun way to enjoy idli. These steamed cakes are seasoned with molagapudi/gunpowder & make a delicious vegan appetizer/snack.

    top angle view of Mini Masala Idli in a small kadai with a tray full of curry leaves on the side

    Table of Contents

    • College memories
    • Trending now
    • What is idli?
    • Here's how to make that
    • Serving Suggestions
    • Top tips, recommendations, and suggestions
    • More variations to Idli
    • 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. 

    Trending now

    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! 

    a bowl of Mini Masala Idli with a sprig of curry leaves on top

    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 is 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?

    side angle shot of Mini Masala Idli resting over a set of plates

    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. 

    9 image collage showing how to make idli

    Most easy-to-make snack!

    Here's how to make that

    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 tips, recommendations, and suggestions

    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 tsp 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 yum!

    Substitute for Mulagapudi 

    Actually, Mulagapudi is considered a great substitute for chutney or sambhar to serve alongside dosa or idli. 

    But in case you don't have this, you can use some regular spice blends like turmeric, cumin, paprika, garam masala and toss the idli in this. 

    It will have a different flavor but will taste good. 

    How to store them?

    They stay well in the fridge for 4-5 days. You can also freeze them or freeze the idli batter. 

    More variations to Idli

    • Teff & Beet Leaves Idli
    • Bulgur Wheat Spinach Idli
    • Sweet Corn Bulgur Wheat Idli
    • Sweet Potato Quinoa Idli
    • Ragi Kale Idli
    • Amaranth Potato Idli

    top angle shot of Mini Masala Idli in a small bowl with 4 forks on the side

    If you’ve tried this Mini Masala Idli | Tadka Idli | Masala Steamed Cakes Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

    You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.

    top angle view of Mini Masala Idli in a small kadai with a tray full of curry leaves on the side

    Mini Masala Idli | Tadka Idli | Masala Steamed Cakes

    Mini Masala Idli is an alternate fun way to enjoy idli. These steamed cakes are seasoned with molagapudi/gunpowder & make a delicious vegan appetizer/snack.
    4.78 from 18 votes
    Print Pin Rate
    Course: Appetizer, Breakfast, Snack
    Cuisine: Asian, Indian, South Indian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 4 people
    Calories: 359.31kcal
    Author: Priya Lakshminarayan

    Equipment

    Idli cooker

    Ingredients 

    • 1 tbsp sesame oil
    • 2 tsp mustard seeds
    • 1 tbsp urad dal
    • 4-5 curry leaves
    • 2-3 tbsp Mulagapudi
    • 20 mini idlis
    • 1/4 cup chopped cilantro

    Instructions

    • First prepare the mini idli using the batter.
    • Remove the prepared plain mini idlis from the molds and keep them ready.
    • In a pan, heat sesame oil. Temper mustard seeds, curry leaves, and urad dal and fry till the lentils turn golden.
    • Then add Mulagapudi and fry for a minute.
    • 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.
    • Sprinkle cilantro to garnish. Serve immediately.

    Notes

    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 tsp 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 yum!
    Substitute for Mulagapudi 
    Actually, Mulagapudi is considered as a great substitute for chutney or sambhar to serve alongside dosa or idli. 
    But in case you don't have this, you can use some regular spice blends like turmeric, cumin, paprika, garam masala and toss the idli in this. 
    It will have a different flavor but will taste good. 
    How to store them?
    They stay well in the fridge for 4-5 days. You can also freeze them or freeze the idli batter. 

    Nutrition

    Calories: 359.31kcal | Carbohydrates: 4.24g | Protein: 1.74g | Fat: 4.47g | Saturated Fat: 0.61g | Sodium: 66.41mg | Potassium: 78mg | Fiber: 2.25g | Sugar: 0.36g | Vitamin A: 1291.28IU | Vitamin C: 20.27mg | Calcium: 20.01mg | Iron: 1.06mg
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
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    Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

     

    four forks in a bowl of Mini Masala Idli

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    Comments

    1. Simon Andrew says

      August 06, 2021 at 12:19 pm

      5 stars
      Thanks for sharing this recipe it’s really nice

      Reply
      • Priya says

        August 06, 2021 at 8:20 pm

        Thank you. Glad you liked it.

        Reply
    2. Madinah Grill says

      April 27, 2021 at 1:01 am

      5 stars
      Really Great Recipe !!

      I enjoyed reading your articles. This is truly a great read for me. I have bookmarked it and I am looking forward to reading new articles. Thank you for your good work.

      Reply
      • Priya says

        April 27, 2021 at 1:11 am

        Thank you so much

        Reply
    3. Sara Welch says

      January 14, 2021 at 5:26 pm

      5 stars
      What a delicious appetizer! Can practically smell all those delicious aromas; definitely giving this a try with dinner this week!

      Reply
      • Priya says

        January 22, 2021 at 1:33 am

        Thank you so much

        Reply
    4. Sarah says

      January 14, 2021 at 4:41 pm

      5 stars
      These look amazing, definitely making this recipe soon. And these pictures 🙂

      Reply
      • Priya says

        January 22, 2021 at 1:33 am

        Glad you liked it. Thank you

        Reply
    5. Mahy says

      January 14, 2021 at 4:01 pm

      5 stars
      I don't remember the last time I tried idli at home. This is the perfect recipe to change that, and I am so ready for it!

      Reply
      • Priya says

        January 22, 2021 at 1:33 am

        Oh you must try this if you love idlis! 🙂

        Reply
    6. Claudia Lamascolo says

      January 14, 2021 at 3:57 pm

      5 stars
      you are seriously a gourmet cook I love this recipe and its flavorful and so full of love that went into the recipe!

      Reply
      • Priya says

        January 22, 2021 at 1:33 am

        Thank you so much

        Reply
    7. Jess says

      January 14, 2021 at 3:30 pm

      5 stars
      I love the story and the taste behind this recipe!

      Reply
      • Priya says

        January 22, 2021 at 1:33 am

        Glad you enjoyed it. Thank you

        Reply
    8. Michelle says

      September 15, 2020 at 10:49 pm

      5 stars
      I'm not familiar with much Indian, but have been getting more adventurous trying more things lately. This looks really good, and I can't wait to try it!

      Reply
      • Priya says

        September 17, 2020 at 11:24 pm

        yes, do give it a try..they are healthy and delicious. Thank you.

        Reply
    9. Andrea Metlika says

      September 14, 2020 at 2:18 pm

      5 stars
      These look and sound amazing. Can't wait to try them.

      Reply
      • Priya says

        September 17, 2020 at 11:23 pm

        Thank you so much

        Reply
    10. Neli Howard says

      September 14, 2020 at 2:08 pm

      5 stars
      I love Indian recipes. I will definitely try your recipe for breakfast because your photos look incredible !!! I bet the taste will impress me.

      Reply
      • Priya says

        September 14, 2020 at 2:09 pm

        Thank you so much 🙂

        Reply
    11. Shelley Fulton says

      September 14, 2020 at 2:04 pm

      5 stars
      I can 100% see why you could eat this every single day! Just gorgeous (your photos are beautiful!) and such interesting flavors, too! I've never tried idli, and now I'm just dying to give it a hot - thank you for the great information and wonderful inspiration!

      Reply
      • Priya says

        September 14, 2020 at 2:14 pm

        🙂 Thank you so much. Please do give it a try..they are delicious.

        Reply
    12. Shadi Hasanzadenemati says

      September 14, 2020 at 1:51 pm

      5 stars
      This is such a delicious recipe! Can’t wait to try it!

      Reply
      • Priya says

        September 14, 2020 at 2:04 pm

        Thank you so much

        Reply
    13. Alexandra says

      August 24, 2020 at 9:22 pm

      5 stars
      These sound wonderful and flavoursome. I love trying new recipes, and I am sure we will all enjoy this one! Can't wait to try!

      Reply
      • Priya says

        August 24, 2020 at 9:25 pm

        Thank you so much.

        Reply
    14. Sonal says

      August 16, 2020 at 9:56 am

      Can I have the recipe for mulagapudi powder pls

      Reply
      • Priya says

        August 16, 2020 at 12:59 pm

        I have shared it in the post. But here you go - https://cookilicious.com/idli-molagapudi/

        Reply
    15. Divisha says

      June 30, 2019 at 7:37 pm

      Hi I cane across your amaranth idli recipe on Facebook.
      While reading it I came across your masala mini idli recipe
      My family loves idli dosa
      I wanted to try out the recipe but had a query
      The urad dal that you use for soaking both idli & dosa is it the broken half urad dal or is the full oval roundish shape urad dal
      We get both varieties here in Singapore
      I wanted to ask which do you use?
      Hope to hear from you soon
      Thank you
      Divisha

      Reply
      • Priya says

        June 30, 2019 at 10:36 pm

        Hi, I am so glad that you are here. 🙂 I always use the broken one to make idli/dosa. Hope that answers your question.

        Reply

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