Tangy Tawa Masala Idli Bowl Recipe

About this recipe

Tangy Tawa Masala Idli Bowl is a delightful twist to the classic South Indian idli, making it a flavorful and satisfying breakfast option. This dish combines soft, steamed idlis tossed with a tangy tomato-based masala, complemented by a medley of vegetables and aromatic spices. The use of moderate spices ensures a balanced flavor profile, while the light and nutritious ingredients make it perfect for a weight-loss-friendly meal. A wonderful way to elevate a traditional favorite into a vibrant, wholesome bowl, ideal for a united family breakfast.

Ingredients

• 200 ml Mustard Oil
• - Dry Red Chillies
• 100 g Jeera
• 100 g Yellow Mustard Seeds
• 500 g Onion
• 500 g Tomato - Hybrid
• 1 kg Bell Peppers
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Curry Leaves
• 50g Everest Garam Masala
• - Green Peas
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Cut the idlis into bite-sized cubes and set aside.
2. 2. Heat oil in a tawa or large pan over medium heat. Add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Sauté until aromatic.
3. 3. Add the chopped onion and cook until translucent. Then, add the chopped tomato and cook until soft, stirring occasionally.
4. 4. Mix in the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for 1-2 minutes until the spices are well blended.
5. 5. Add the diced bell peppers and green peas. Stir well and cook for 3-4 minutes until the vegetables are slightly tender but still crunchy.
6. 6. Gently toss in the idli cubes, ensuring they are evenly coated with the masala and heated through. Cook for 2-3 minutes.
7. 7. Turn off the heat and drizzle with lemon juice. Garnish with freshly chopped coriander before serving.