Masala Idli Shots

Masala idli shots are very simple, tasty yet healthy snack. These masala idlis are steamed which makes it a very healthy snack. The cooking time is but very little once you have prepared the filling. The jeerakashala rice batter and the meat masala are a very exploding combinaton of flavors. Lets check out the recipe.


Cooking Time:
30:00 Min

Idli steamer, pan


For rice batter


  • Jeerakashala rice- 1cup
  • Coconut – half (grated)
  • Salt- to taste

For marinating


  • Chicken/Beef- 200g
  • Chilli powder- 1/4 tbsp
  • Turmeric powder- 1/4 tsp
  • Pepper powder- 1/4 tsp
  • Salt- to taste


For masala

  • Onion- 2 large (thinly sliced)
  • Ginger garlic paste- 1 tbsp
  • Green chilli- 3 to 4
  • Garam masala- 1/2 tsp
  • Coriander leaves- 1 tbsp (chopped)
  • Curry leaves- 2 sprig
  • Salt- to taste
  • Oil- 2 tbsp

How to Cook!

Step – 1

  1. Rinse and soak the rice for 1 hour.
  2. Take coconut milk from the grated coconut, both first and second.

Step – 2

  1. Cook the chicken or beef by mixing with the chilli powder, Turmeric powder, Pepper powder and Salt.
  2. Shred the meat using a pulser or with hands.

Step – 3

  1. Grind the rice in the first coconut milk.
  2. The consistency of the batter should be slightly less thicker than that of dosa batter.
  3. If the batter is thick after grinding with only the first coconut milk then add second coconut milk as much as needed to bring the consistency to the required thickness.

Step – 4

  1. In a pan heat the oil.
  2. Add thinly sliced onions with enough salt and cook until soft and translucent.
  3. Add ginger garlic paste, chopped green chillies and chopped curry leaves. Cook them until the raw smell leaves.
  4. Add the shredded meat, coriander leaves and garam masala.
  5. Stir and cook for a minute or two.
  6. The filling is ready.

Step – 5

  1. Prepare the steamer and the idli pans.
  2. Brush the idli holes with some oil.
  3. Pour the batter till half in each of the idli holes.
  4. Put about half a tablespoon of the filling in each of the idli holes that have batter. Follow the same order in which you poured the batter.
  5. Cover the steamer and cook the masala idlis for about 4-5 minutes.
  6. Remove the pan from the steamer.
  7. Let it cool down for a few minutes.
  8. Using the back end of a thin spoon or knife scrape down the edges and remove the masala idli shots from the pan.
  9. Repeat the process until you have used all of the batter and filling.
  10. Enjoy.


You have to let the masala idli shots to cool down slightly first before you eat. Otherwise it will be sticky.


Happy eating 🙂

Try out our variety idli recipes here:

Prawns idli shots

Spicy Idli fry

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