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-1 tablespoon Oil
-1 Onion, finely chopped
-1/8 teaspoon Salt
-1 Tomato, finely chopped
-1 tsp Sambar powder, adjust to taste (you can also use podi masala or garam masala powder)
-1 tablespoon Coriander leaves
-1 cup Idli batter
-2 Green chilies
-5 Curry leaves
- Heat a large skillet or tawa and drizzle 2 teaspoon oil.
- Include onions and salt, and combine until the onions turn light in color. Introduce tomatoes, green chilies (if desired), curry leaves (if desired), and sambar powder, and cook until the tomatoes are softened.
- To this, add coriander leaves and mix. Taste-check the masala now and adjust the salt or spices if needed. Idli batter has salt, so do not add too much salt.
- Divide the masala into four parts.
- Next, evenly distribute ΒΌ cup of idli batter over each portion of the masala, and lightly drizzle with oil. Place a lid on the pan and cook on medium heat until the batter appears partially set on top. Carefully flip the portions and cook uncovered on the other side until it turns crispy, which should take approximately 2 to 3 minutes.
- Gently transfer the cooked dish to a serving plate, and serve while hot, accompanied by a steaming cup of filter coffee or Masala Chai Indulge in the delicious flavors and savor the meal.
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