-5 to 6 regular medium sized idlis
-1/3 cup finely chopped onions or 1 medium onion
-1/2 cup finely chopped tomatoes or 1 medium to large tomato
-1 green chili – chopped or 1/2 teaspoon chopped green chillies
-1/2 teaspoon Ginger Garlic Paste or 1/2 inch ginger + 3 to 4 small to medium garlic cloves, crushed to a paste in mortar-pestle
-1 pinch turmeric powder (ground turmeric)
-1/4 teaspoon red chili powder or cayenne pepper
-1/2 teaspoon Pav Bhaji Masala
-1/4 teaspoon cumin seeds
-1 tablespoon oil
-1/4 cup water – optional
-1 to 2 tablespoon chopped coriander leaves (cilantro)
- Dice 5 to 6 medium-sized idli into bite-sized pieces and set them aside in a bowl or on a plate. Avoid chopping them too finely, retaining a chunky texture.
- Heat 1 tablespoon oil in a pan. Add ¼ teaspoon cumin and let them crackle.
- Next, add 1/2 teaspoon of ginger garlic paste to the pan. Saute on low heat for a few seconds, or until the raw aroma of ginger and garlic dissipates.
- Then add 1/3 cup finely chopped onions.
- Thoroughly mix the ingredients and continue sauteing, stirring frequently, over low to medium-low heat. Cook until the onions turn translucent or acquire a light brown color.
- After the onions have softened, incorporate 1/2 cup of finely chopped tomatoes into the mixture.
- Mix the finely chopped tomatoes thoroughly with the sauteed onions, ensuring they are well combined.
- Include 1 chopped green chili, or approximately 1/2 teaspoon of chopped green chilies, into the mixture. Continuously saute the mixture, stirring frequently, until the tomatoes soften. Maintain the heat on low to medium-low.
- Once the tomatoes have softened, add a pinch of turmeric powder, 1/4 teaspoon red chili powder and 1/2 teaspoon pav bhaji masala. Also add salt as per taste. Mix the spices very well with the onion-tomato mixture.
- Pour 1/4 cup of water into the mixture. Please note that if you have used fresh idli, you may not need to add any water. You can also choose to skip adding water if desired. Mix well and simmer the gravy on a low to medium heat.
- Allow the mixture to simmer until the gravy thickens, which typically takes around 2 to 3 minutes on low heat. Once the gravy has thickened, add the chopped idli into the pan.
- Mix the idlis with the gravy. The idli will absorb the gravy and become moist and soft.
- Turn off the heat and add the chopped coriander leaves to the mixture. Stir and mix thoroughly to combine all the ingredients evenly.
- Serve the masala idli while it is hot or warm. You may choose to sprinkle some lemon juice on top for added flavor. Masala idli is delicious on its own and does not necessarily need any accompaniment. This snack is at its best when served hot or warm.
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