Mini Masala Idli | Tadka Idli | Masala Steamed Cakes

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.

Course Appetizer, Breakfast, Snack

Cuisine Asian, Indian, South Indian

Prep Time 5

Cook Time 15

Servings people

Calories 359.31kcal

Author Priya Lakshminarayan

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.

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 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 yum!

Nutrition