Name: Masala Idlis recipe by Saranya Sridharan at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Idly - 8 - 10, cubed; Onions - 1 , thinly sliced; Tomatoes - 2, finely chopped; Bell peppers (green, yellow and red) - finely chopped; Turmeric powder - 1 tsp; Red Chilly powder - 1 tsp; Coriander powder - 1 tsp; Cumin seed powder - 1 tsp; Garam Masala Powder - 1 tsp; Tomato Ketchup - 1 tbsp; Sugar - a small pinch; Salt to taste; Oil - 1/2 tbsp; Ghee - 1/2 tbsp; Ginger garlic paste - 2 tsp

Ingredients Serving: 4

Idly - 8 - 10, cubed
Onions - 1 , thinly sliced
Tomatoes - 2, finely chopped
Bell peppers (green, yellow and red) - finely chopped
Turmeric powder - 1 tsp
Red Chilly powder - 1 tsp
Coriander powder - 1 tsp
Cumin seed powder - 1 tsp
Garam Masala Powder - 1 tsp
Tomato Ketchup - 1 tbsp
Sugar - a small pinch
Salt to taste
Oil - 1/2 tbsp
Ghee - 1/2 tbsp
Ginger garlic paste - 2 tsp

Instructions

In a pan, heat the ghee and oil. Once heated, add the pieces of idlis and saute for a couple of minutes, until it begins to crisp up a bit and remove it on a plate.
You can deep fry them in oil if you wish, but this tastes even better.
In the same pan, add the sliced onions, ginger garlic paste, a small pinch of sugar and saute for a couple of minutes.
Add the tomatoes and cook until mushy.
Add the bell peppers, all the spices, some ketchup and salt and cook for a couple more minutes.
Once everything begins to come together, add the idlis, toss well and take it off the heat after a minute.
Serve hot. This tastes great just on its own or you could serve it with some chilled yogurt raita.

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