Masala Idly



kaima idly


1) Cut the onion, tomato, capsicum, green chili, and ginger into small pieces

2) Cut the idly into small cubes. Store the idly for 30 minutes in the fridge, so that the idly won’t stick at the bottom while you are frying it

3) Heat up the oil in a kadai for frying idly. When the oil is hot, fry the idly cubes till they change into a slight golden color. Don’t deep fry it. Keep the fried idlies aside


4) Heat up 2 tablespoons of oil in a pan. When the oil is hot, add the fennel seed and let it change into golden brown color

5) Add the onion, green chili, ginger one by one and saute it for a minute


6) Add the tomatoes, chili powder, turmeric powder, coriander powder and required amount of salt. Saute it till the tomatoes get mashed up


7) When the tomato is completely mashed up, add the capsicum and cook it for 2 minutes


8) Now add the fried idlies, mix it well, and saute it for a while


Garnish with coriander leaves and serve it. Side dish is not necessary for this masala idly


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