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.
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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.
Wheat Flour Dosa
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?
How to make it
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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.
- 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.
. Temper mustard seeds, curry leaves
, and urad dal
and fry till the lentils turn golden.
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
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.
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
- Ragi Kale Idli
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback!
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Recipe 📖
Mini Masala Idli | Tadka Idli | Masala Steamed Cakes
Equipment
Ingredients
- 1 tablespoon sesame oil
- 2 teaspoon mustard seeds
- 1 tablespoon urad dal
- 4-5 curry leaves
- 2-3 tablespoon Mulagapudi
- 20 mini idlis
- ¼ 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.
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We'll email this recipe to you, so that you can look at it later!
Jackie Kitchen says
Do you need a specialized pan to cook these?
Priya says
Yes and no. We use a traditional Idli cooker. But you can use any steamer and silicone molds. Hope this helps. Thank you.
Simon Andrew says
Thanks for sharing this recipe it’s really nice
Priya says
Thank you. Glad you liked it.
Madinah Grill says
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.
Priya says
Thank you so much
Sara Welch says
What a delicious appetizer! Can practically smell all those delicious aromas; definitely giving this a try with dinner this week!
Priya says
Thank you so much
Sarah says
These look amazing, definitely making this recipe soon. And these pictures 🙂
Priya says
Glad you liked it. Thank you
Mahy says
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!
Priya says
Oh you must try this if you love idlis! 🙂
Claudia Lamascolo says
you are seriously a gourmet cook I love this recipe and its flavorful and so full of love that went into the recipe!
Priya says
Thank you so much
Jess says
I love the story and the taste behind this recipe!
Priya says
Glad you enjoyed it. Thank you
Michelle says
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!
Priya says
yes, do give it a try..they are healthy and delicious. Thank you.
Andrea Metlika says
These look and sound amazing. Can't wait to try them.
Priya says
Thank you so much
Neli Howard says
I love Indian recipes. I will definitely try your recipe for breakfast because your photos look incredible !!! I bet the taste will impress me.
Priya says
Thank you so much 🙂
Shelley Fulton says
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!
Priya says
🙂 Thank you so much. Please do give it a try..they are delicious.
Shadi Hasanzadenemati says
This is such a delicious recipe! Can’t wait to try it!
Priya says
Thank you so much
Alexandra says
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!
Priya says
Thank you so much.
Sonal says
Can I have the recipe for mulagapudi powder pls
Priya says
I have shared it in the post. But here you go - https://cookilicious.com/idli-molagapudi/
Divisha says
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
Priya says
Hi, I am so glad that you are here. 🙂 I always use the broken one to make idli/dosa. Hope that answers your question.