Tawa Masala Idli
If you're a die-hard fan of soft and spongy idli, this recipe is for you. Effortless to cook with leftover idli, Indian spices, and available vegetables — the perfect street-style masala idli that's ready in minutes.
Ingredients
- 8-10 idli
- 2 tablespoon oil
- 1 tablespoon mustard seeds
- 1 tablespoon jeera
- A pinch of hing
- 1/2 tablespoon ginger-garlic paste
- 2-3 green chillies
- 2 medium-sized onions
- 1 medium tomato
- Curry leaves
- 1/2 teaspoon turmeric powder
- Salt to taste
- Pav bhaji or idli masala
- Lime juice
- Coriander leaves
Method
- 1
Chop the onions and tomatoes, slit the green chillies, cut the coriander leaves, and cut the idlis into small cubes.
- 2
Heat oil in a pan, add mustard seeds, sauté, then add jeera. Once popping, add hing, green chillies, and ginger-garlic paste; fry two minutes.
- 3
Add chopped onions and cook till transparent/pink and fragrant, then add chopped tomatoes.
- 4
Fry a few minutes until mushy, keeping the idli masala handy. Once the vegetables are soft, add the masala and salt; mix and cook two minutes.
- 5
Add the idli cubes and toss to coat evenly. Add half a tablespoon lime juice and garnish with coriander leaves.
- 6
Serve the freshly prepared masala idli with coconut chutney, tea, or coffee.
