This recipe is a quick, easy and tasty recipe which can be prepared with regular Idli or mini Idli or left over Idli. This is a recipe which can be served as breakfast or packed in a lunch box.
Idli Batter – 2 cups
Oil – 1 tbsp
Mustard (Rai) – ½ tsp
Onion Medium Sized – 2 finely chopped
Curry Leaves – 1 strand
Green Chilli – 2 (slitted)
Sambar Powder – 1 tsp
Chilli Powder – ½ tsp
Turmeric Powder – ¼ tsp
Salt to taste
Ketchup or Tomato Sauce – 1 tbsp
Grease the mini Idli molds with Oil. Mix the Idli batter well and fill the Idli Molds with this batter using a spoon. Fill it level with the cavity of the mold and do not over fill.
Boil 2 cups of water in a cooker. Keep the Idli stand in the boiling water and cover with a lid and steam for 10 to 12 minutes. Remove from the flame, remove the lid. After a couple of minutes, remove the Idli molds.
Remove the Idlis with a greased spoon dipped in hot water. Let the Idlis cool down.
Heat Oil in a pan and add Mustard seeds. Allow the Mustard seeds to splutter. Add Onion, Green Chilli and Curry leaves and sauté till the Onions become translucent. Add Chilli Powder, Sambar Powder, Turmeric Powder and Salt.
Add 2 tbsp of water and cook for a couple of minutes. Remove from the flame. Add the Tomato Sauce or Ketchup. Mix well.
Add the mini Idlis and mix gently till the Masala coats all the Idlis uniformly.
Instead of mini Idlis, Regular Idlis can also be used. Cut the regular Idlis to 4 pieces each and use.