Oct 6, 2014


Mini idli - 15
Onion - 2 (medium size)(sliced thin)
Capsicum - 1/2 cup
Tomato - 1
Tomato ketch up - 2 tbsp
Ginger garlic paste - 1 tbsp
Gr. chillies -2
Curry leaves
Coriander leaves
Red chilli powder - 1tsp
Coriander powder - 2tsp
Garam masala - 1/2 tsp
Fennel seeds -1 tsp
Green peas (optional)

Preparation :

  • Deep fry the idlies till golden brown and keep it aside. 
  • Take some oil in a pan. When hot add the fennel seeds and curry leaves. 
  • Add the onion and green chillies and saut'e until the onion becomes soft. 
  • Add the ginger garlic paste and cook it till the raw smell disappears. Add the tomatoes and ketch up and cook it until the tomatoes soften. 
  • Add the chilli pdr, coriander pdr, garam masala and salt and add some water and allow it to boil. 
  • When the gravy thickens add the capsicum and the fried idli and simmer it for two minutes and finish it up with coriander leaves. 
  1. Refrigerate the idlies for a couple of hours before frying. This will make the frying easy and also the idlies wont drink up the oil. 
  2. The gravy should have a little water before adding the idlies. This way the idlies will not be dry. 
  3. If not using ketch up add some sugar to get that little hint of sweetness. 
  4. This dish is best served hot. The idlies will be crunchy and also saucy.