Idlis are known for their simplicity and nutritional value in South Indian cuisine. However, if you don't want to eat plain idlis or have leftover idlis from breakfast, instead of eating them plain or throwing them away, you can make them into a delicious snack.

Masala idli, or idli fry, is incredibly delicious and easy to make in your kitchen. Adults and children alike will love its flavor. Let's learn the easy recipe for masala idlis.

Ingredients
Idlis - 5-6 (cold or leftover idlis are best)
Vegetables - 1 finely chopped onion, 1 bell pepper, 1 tomato, and 2 green chilies
Spices - 1/2 teaspoon mustard seeds, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon garam masala
Tadka - 8-10 curry leaves, a pinch of asafoetida
Other - 2 tablespoons oil, salt to taste, finely chopped coriander leaves, and a little lemon juice

Method
First, take the cooled idlis and cut them into small squares. One idli should make 4 or 6 pieces. Be careful not to let them become too soft, or they may break while frying.

Heat 2 tablespoons of oil in a wok or non-stick pan. When the oil is hot, add the mustard seeds. Once the mustard seeds crackle, add the curry leaves, green chilies, and asafoetida. Asafoetida and curry leaves not only enhance the flavor but also add a wonderful aroma.

Now add the chopped onion to the pan and fry it until it turns light golden. Next, add the bell peppers and tomatoes. Don't overcook the vegetables; keep them slightly crispy.

Next, reduce the heat and add turmeric, red chili powder, garam masala, and salt. Stir the spices for a minute. If the spices seem dry, sprinkle a teaspoon of water to prevent them from burning.

Now, add the chopped idli pieces to the pan and gently coat them with the spices so that each piece is well coated. Fry over medium heat for 2-3 minutes until the edges of the idlis become slightly crispy.

How to serve?
Take the masala idlis out on a plate, squeeze a little lemon juice on top, and garnish with finely chopped coriander leaves. Your hot masala idlis are ready. Don't forget to serve coconut chutney with it.

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