How To Make Your Masala Idli Tastier
To make masala idli tastier, use leftover idlis, flavourful tempering, a good onion-tomato base, a spice twist, lemon, coriander, and a touch of ghee or butter while serving
In summer, it’s better to eat light and healthy food rather than heavy meals. South Indian cuisine offers a variety of such options that are both nutritious and easy to digest. One such dish is idli, light, satisfying, and perfect for warm weather. Here are share some simple yet effective tips to make your masala idli even more delicious and flavourful.
Use Stale Idli
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Instead of fresh idlis, use ones that are 4–5 hours old or stored in the fridge. They become crispier and absorb the spices better.
Flavourful Tempering
Add mustard seeds, curry leaves, green chillies, chopped garlic, and a pinch of asafoetida. You can also roast whole coriander seeds or fennel and include them in the tempering to enhance the aroma.
Balance Onion and Tomato
Saute finely chopped onions until they turn golden brown. Cook the tomatoes with the spices until they release oil—this forms a rich flavour base.
Spice It Up
Use turmeric, chilli powder, garam masala, and a little idli podi. For a tangy twist, add some chaat masala or dry mango powder.
Finish with Lemon and Coriander
After turning off the heat, add a few drops of lemon juice and finely chopped coriander. This gives a refreshing and slightly tangy touch.
Add a Twist While Serving
Drizzle some ghee or butter over the idlis and serve them with coconut chutney. You can also sprinkle roasted peanuts for added crunch.
By following these easy tips, you can enhance the flavour of masala idli and enjoy a light, satisfying dish perfect for warm weather.
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