Spicy Tawa Idli (Street Style Tawa Idli using Podi) is a delicious and quick breakfast or snack recipe made with a medley of fresh or leftover idlis tossed in sautéed onions, cilantro, curry leaves, and some idli podi. It takes only 15 mins to make and great kids lunch box recipe.
What is Idli?
Idli or idly is a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India and among Tamils in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice - Source Wiki
My mom made these spicy tawa idli's whenever we had leftover idli's from the breakfast. She made these as an evening snack or for dinner. I used to munch these with either coconut chutney or sambhar.
I am not a huge fan of idli, but I love eating idli's when they are made this spicy way.
You can also try other leftover idli recipes like Idli Upma, Masala Idli, lemon idli, Idli 65, and many more.
Recipe link for Gun Powder.
How to Make Spicy Tawa Idli
Heat tawa & add butter. When butter melts, add onions, coriander & curry leaves, saute for a minute.
Add gunpowder or idli podi to that mixture and saute well for 2 minutes on medium-low flame.
Add idli’s and toss them well in that masala and cook on both sides. Let them roast a bit.
Spicy tawa idli is ready, and can be served with coconut chutney.
Tips & Variations
- You can either toss the whole idli in podi masala or you can cut it into bite-sized cubes for this recipe. Also if the idlis are refrigerated, it will be easier to cut and toss them in the masala. Fresh idli will crumble when chopped.
- I have used idli Podi (gun powder) to make masala, but you can also toss in peanut chutney powder for this recipe.
- You can replace butter with ghee. Tawa idli’s tastes best when prepared with ghee or butter.
- For a North Indian variation, You can add pav bhaji masala instead of podi, tastes yum.
Spicy Tawa Idli Video Recipe
Other Breakfast Dosa recipes
Street Style Tawa Idli using Podi
Ingredients
Measuring cup used 1 cup = 250ml
- 6 idli
- ¼ cup onion finely chopped
- 2 tablespoons coriander leaves finely chopped
- few curry leaves
- 2 tablespoons gun powder/idli podi
- 2 tablespoons butter (or oil)
Instructions
- Heat tawa & add butter.
- When butter melts ,add onions, coriander & curry leaves, saute for a minute.
- Add gunpowder or idli podi to that mixture and salute well 2 minutes on medium low flame.
- Add idli’s and toss them well in that masala and cook on both sides.Let them roast a bit.
- Spicy tawa idli is ready, can be served with coconut chutney.
Notes
- You can either toss the whole idli in podi masala or you can cut it into bite-sized cubes for this recipe. Also if the idlis are refrigerated, it will be easier to cut and toss them in the masala. Fresh idli will crumble when chopped.
- I have used idli Podi (gun powder) to make masala, but you can also toss in peanut chutney powder for this recipe.
- You can replace butter with ghee. Tawa idli’s tastes best when prepared with ghee or butter.
- For a North Indian variation, You can add pav bhaji masala instead of podi, tastes yum.
Nutrition
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