Masala Butter Idli with White Sauce

Idlis, steamed cakes originating from Southern India are usually eaten with coconut chutney or vegetable stew (sambar/rasam) or both and habitually eaten for breakfast. Since Idli is steamed, there is virtually no fat (other than the little amount of oil used to grease the mould). It is therefore considered healthy. And it is, relatively speaking.

Indians are best known for optimum utilization of resources (it’s in our blood). And that is why we have n number of recipes for leftover food also! Be it leftover chapatis, rice, dal, or subzi, you name it and you got it! However, this recipe not just works good with leftover Idlis but tastes great with fresh ones too!

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Try making this Masala Butter Idli with White Sauce rather than the regular masala Idli! You will love it!! It is very flavorful and that too with ingredients that are easily available in the home kitchen. This dish makes for a good breakfast or evening snack. Do check the recipe for Cauliflower Manchurian I shared earlier!

You may make variations in the masala by adding vegetables of your choice (carrot tastes as good).

Ingredients:

4 Idlis (leftover or fresh)

½ tbsp. butter

For white sauce

2 tsp. butter

1 cup milk

1 tsp. all-purpose flour

½ tbsp. grated processed cheese

½ tsp. black pepper

½ tsp. salt

For the Masala

1 tsp. butter

1 tsp. ginger garlic paste

1 green chilli chopped

2 small tomatoes chopped

2 small onions chopped

1 tsp. salt (or as per taste)

¼ tsp. turmeric powder

½ tsp. red chilli powder

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Method:

In a non-stick pan, melt butter and sauté the Idlis on medium heat until they turn golden on both the sides. Keep them aside.

For white sauce, in the same pan, melt butter and add flour. Just as the flour starts to change color, add milk to it while stirring it continuously (keep stirring to avoid lumps). When mixture starts to thicken and boil, add grated cheese, black pepper and salt and turn the heat off.

For the masala, heat a pan and add butter. Sauté the onions in the butter with ginger garlic paste on low heat. When the onions start to brown, add the chopped tomatoes, chopped capsicum, turmeric powder, red chilli powder and salt. Turn the heat off when the tomatoes soften a little.

In a serving dish, spread some white sauce and the masala. Place the butter idlis on top and serve hot.

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