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.
Servings 4 people
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.
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.
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