Step-by-Step Instructions

1. 1.Prepare Idlis and Vegetables

   Take 8 regular medium-sized idlis and cut them into 2 or 4 pieces. Slice 1 medium carrot, 1 big onion, 1 medium green capsicum, 1 medium red capsicum, 1 medium yellow capsicum, and 2 medium tomatoes. Wash a handful of curry leaves.

2. 2.Sauté Onions and Carrots

   Heat 1 tablespoon of oil in a pan. Add 1 teaspoon of mustard seeds and let them crackle for about 15-20 seconds. Add the sliced onion and sliced carrot to the pan. Stir well and sauté until the onions turn translucent, approximately 2-3 minutes.

3. 3.Add Capsicums and Curry Leaves

   Add the sliced green capsicum, red capsicum, and yellow capsicum to the pan. Sauté the vegetables until they soften slightly, about 2-3 minutes. Add the curry leaves and mix well.

4. 4.Incorporate Tomatoes and Spices

   Add the sliced tomatoes to the pan and sauté until they soften, about 2-3 minutes. Add salt to taste (approximately 1 teaspoon), 1/2 teaspoon of turmeric powder, 1 tablespoon of red chili powder, 1/2 teaspoon of black pepper powder, and 1 tablespoon of sambar masala powder. Mix all the spices very well with the vegetable mixture, ensuring everything is evenly coated, for about 1-2 minutes.

5. 5.Combine with Idlis

   Add the cut idlis to the pan with the vegetable and spice mixture. Mix well, ensuring the idlis are thoroughly coated with the gravy. Continue to mix for 2-3 minutes, allowing the idlis to absorb the flavors and become moist and soft.

6. 6.Serve Masala Idli

   Serve the Masala Idli hot. Optionally, you can sprinkle some lemon juice over it before serving for an added tang.