Spicy Tawa Veggie Idli Recipe

About this recipe

Spicy Tawa Veggie Idli is a delightful twist on the classic South Indian breakfast, combining soft, steamed idlis with a spicy, tangy medley of sautéed vegetables and aromatic spices. This dish is perfect for a warm family breakfast, offering a burst of flavors with every bite. The idlis are lightly crisped on a tawa and then tossed with a vibrant mix of capsicum, tomatoes, and flavorful seasonings, creating a wholesome and satisfying start to the day.

Ingredients

• 500 g Tomato - Hybrid
• 50 g Asafoetida Powder
• 200 ml Mustard Oil
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500 g Capsicum Green
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Cut the idlis into quarters and set them aside.
2. 2. Heat oil in a tawa or large pan over medium heat and add the mustard seeds. Allow them to splutter.
3. 3. Add the asafoetida, green chilies, and diced capsicum. Sauté for 3-4 minutes until the capsicum softens slightly.
4. 4. Stir in the chopped tomatoes, shredded cabbage, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5-7 minutes until the vegetables are tender and the spices are well blended.
5. 5. Add the idli pieces to the pan, gently tossing them to coat with the vegetable mixture. Cook for 3-4 minutes, ensuring the idlis absorb the flavors.
6. 6. Drizzle lemon juice over the mixture and garnish with chopped coriander leaves. Mix gently.
7. 7. Serve hot and enjoy your Spicy Tawa Veggie Idli with coconut chutney or plain yogurt.