Masala Idli

Ingredients
6 nos
Idlis
2 no
Onion
1 no
Tomato
1 inch
Ginger (crushed)
4 clove
Garlic (crushed)
1 no
Green chili (minced)
tsp
Cumin seeds
tsp
Mustard
tsp
Fennel seeds
10 nos
Curry leaves
tsp
Split black gram
tsp
Turmeric powder
tsp
Red chili powder
1 tsp
Coriander powder
5 stks
Coriander leaves
4 tsp
Oil
tsp
Black pepper powder
tsp
Salt(or to taste)

Instructions
Roughly chop the idlis or cut them into big cubes. Some deep fry the idlis and then add to the
masala but I prefer plain idlis tossed in masala. For the masala, heat oil in a kadai, splutter
mustard, cumin, fennel, split black gram and curry leaves. Add chopped onions, green chilies,
crushed ginger and garlic. Fry them till slightly browned. Add the chopped tomatoes and cook
until it mashes. Now add turmeric powder, red chili powder, coriander powder, black pepper
powder and salt. (Remember: Idli already has salt in it, so add whats necessary for the gravy)
Fry until the masala cooks, add the chopped idli pieces and toss over medium flame until the
masala coats well. Garnish with coriander leaves and switch off.

Notes
Yield: 2 adult servings. Adding little garam masala gives a new twist but optional.