Toasted Idli N Bell pepper Masala

Recipe by
Total Time:
55 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Leftover Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 5 - Leftover idlis
  • 1 cup - Red and Green bell pepper pieces
  • 1 - Onion chopped
  • 1 - Tomato chopped
  • 1 tsp - Ginger garlic paste
  • 1 each - Bay leaves, cloves, cinnamon sticks
  • 1/2 tsp - Fennel seed powder
  • 2 - Curry leaves
  • 1 tbsp - Coriander leaves
  • 1/2 tsp - Red Chilli powder
  • Oil
  • Salt

How to Make Toasted Idli N Bell pepper Masala

  • Cut the leftover idlis into small pieces, set aside.
  • Preheat the oven at 350 degree Fahrenheit.
  • Arrange the idli pieces over aluminium foil, place them in the oven for 15 minutes and toast them. Make sure you turn the idlis over after a while.
  • Heat oil in a pan, add the whole spices and fry them until they turn brown.
  • Add the onion, tomato, and ginger garlic paste with fennel seed powder and fry them until they turn mushy.
  • Add the curry leaves and bell peppers pieces, cook on low flame. Make sure not to overcook the bell pepper.
  • Add the red chilli powder and salt and cook on simmer for a while.
  • Now add the toasted idli pieces to the masala and toss them gently until they are well coated with the masala.
  • Garnish with the chopped coriander leaves.
  • Recipe courtesy: Priya Easy N Tasty Recipe