Masala Idli


  • 1 serving Idli (see notes below)
  • 1 teaspoon urad dal
  • 1 tablespoon Dry Idli Chutney
  • 1 tablespoon oil + 1 teaspoon ghee/butter
  • ½ teaspoon mustard seeds
  • Pinch of asafoetida
  • Salt and pepper to taste
  • cilantro for garnishing

Dry Chutney Powder or Chutney Podi


  1. Prepare the idli. Let it cool down completely. You can use leftover idlis too.
  2. Heat oil and ghee in a pan. Add urad dal and mustard seeds. Let them crackle and then add asafoetida.
  3. Add idlis and gently stir it. Add dry idli chutney, salt, and pepper.
  4. Stir for a minutes and transfer it to a plate. Garnish it with chopped cilantro.

Note: I used mini idli mold for this recipe. You can use regular idlis too. Just cut them into small triangles. Be careful while adding salt since you have salt in idli and dry chutney too.