Masale Thatte Idly

Dishes made using leftover always turns great surprisingly !! The larger amount of masala made for the chutney was not completely used off because of very lesser coconut avlby. So saved the rest for some other use the next day. Had bit sour idly batter and my masale went into it.
During my recent visit to suburban Bangalore thatte idly was eye catchy because it  made breakfast easy. So the leftover masale and sour idly batter turned out to masale thatte idly and it tasted great.

You need to add to the Idly batter:

1 no – Onion (finely chopped)
2 nos – Green chillies (finely chopped)
3 nos – Red chillies (roughly torn)
1 tbsp – Channa dhal
1 tbsp – Uradh dhal
¼ tsp – Asafoetida
½ tsp – Cumin seeds
½ tsp – Mustard seeds
3 tbsp – Fresh coriander (finely chopped)
2 tbsp – Mint leaves (finely chopped)
1 tbsp – Oil
Salt as reqd

In a pan add oil once it becomes hot add mustard and cumin once they crack add dhals sauté well add coriander and mint leaves mix them well cook for 30 sec.

Add onion, chillies, asafoetida, salt and sauté them well.
Add the masale to the leftover idly batter mix them well and pour over greased tin and steam cook for 10 – 12 min (approx)
Serve hot with Sambhar or any Chutney!!

and to Simply food Let’s cook with leftovers


  1. says

    Hello Kalpana,
    Happy new year to you. We used to make this idly for journey with peppercorns and onions. I don't think we add tomatoes. They seem to stay fresh for 2-3 days at room temperature. Old age discovery during travel. Yous reminded me about that. Looks delicious!!! Its there in my to-do list now 🙂

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