Fluffy Tawa Masala Idli Bowls Recipe

About this recipe

Fluffy Tawa Masala Idli Bowls are a delightful twist on traditional South Indian idlis, combining soft steamed rice cakes with a flavorful, mildly spiced vegetable masala. This dish is perfect for a family breakfast, offering a balanced blend of textures and flavors. The idlis are pan-seared for a light crust, then paired with a hearty and aromatic masala made with fresh tomatoes, capsicum, and a medley of spices. It's a wholesome, fiber-rich, and low-calorie meal that satisfies your taste buds while keeping your health goals in check. Enjoy it warm, garnished with fresh coriander and a side of cooling coconut chutney.

Ingredients

• 1 Kg Idly/Dosa Batter
• 500 g Onion
• 500 g Tomato - Hybrid
• 100 g Yellow Mustard Seeds
• 200 ml Mustard Oil
• 500 g Capsicum Green
• 50 g Asafoetida Powder
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• - Green Peas
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Steam the idlis using the idli batter in an idli steamer for 10-12 minutes until cooked and fluffy. Let them cool, then slice each idli into quarters.
2. 2. Heat 1 tbsp oil in a tawa or non-stick pan. Add mustard seeds, cumin seeds, and asafoetida, and let them splutter.
3. 3. Add the chopped onion and sauté until translucent. Stir in the tomatoes and cook until they turn soft and pulpy.
4. 4. Add turmeric powder, red chili powder, garam masala, and salt to the tomato mixture. Cook for 2-3 minutes until the spices are well incorporated.
5. 5. Toss in the diced capsicum and boiled green peas. Cook for another 2-3 minutes, ensuring the vegetables retain a slight crunch.
6. 6. Add the idli quarters to the tawa and gently mix them with the masala, allowing the idlis to soak up the flavors for 2-3 minutes.
7. 7. Garnish with freshly chopped coriander leaves and serve hot with coconut chutney or sambar on the side.