Step 1: Prepare Idli Batter Base

Add 1 cup semolina, 1/2 cup poha, 1/2 cup curd, 1/2 tsp salt, 1/2 tsp sugar powder, and a little water to a grinding jar. Grind until smooth. Cover and let it rest for 10 minutes to allow the semolina to absorb water and swell.

Step 2: Refine Batter and Prepare Onions

After 10 minutes, add another 1/2 cup of water to the semolina mixture in the grinding jar and grind again to achieve a smooth batter. Transfer the batter to a bowl. If it's too thick, add about 1 tablespoon more water and mix well. Meanwhile, chop 2 medium-sized onions finely.

Step 3: Prepare Masala Paste

Roughly chop 2 tomatoes, 4 cloves of garlic, 1 green chili, and 50g paneer. Add these to a grinding jar and grind into a smooth paste.

Step 4: Activate Idli Batter

Add 1/4 tsp baking soda to the idli batter and mix it in one direction until well combined. Cover and set aside.

Step 5: Sauté Onions for Masala

Place a pan on medium gas flame and add 2 tablespoons of oil. Once the oil is hot, add the finely chopped onions and fry for 1-2 minutes until their color changes and they are translucent.

Step 6: Cook Masala Base

Add the ground tomato-paneer paste to the pan with the sautéed onions. Add a little water (from the grinding jar) to rinse out any remaining paste and add it to the pan. Stir well. Add 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/4 tsp Kashmiri red chili powder, 1/4 tsp black pepper powder, 1/2 tsp coriander powder, and 1/2 tsp sambhar masala powder. Mix all spices thoroughly. Add 1/4 tsp salt and continue to fry well for 3-4 minutes until the masala releases oil.

Step 7: Cook Masala Idlis

Once the masala has released oil, add tablespoons of the prepared idli batter on top of the masala in the pan. Cover the pan and cook on low flame for 6-7 minutes until the idlis are cooked through (test with a toothpick; it should come out clean). Turn off the flame and keep the pan covered for another 2 minutes.

Step 8: Prepare and Add Tadka

While the idlis are resting, place a small tadka pan on the flame. Add about 1 tablespoon of oil. Once hot, add 1/4 tsp cumin seeds, 1/4 tsp mustard seeds, 1 sliced green chili, and 4-5 curry leaves. Cook until the mustard seeds crackle, then switch off the flame. Pour this hot tadka evenly over the cooked idlis in the pan. Garnish with fresh coriander leaves.

Step 9: Serve Masala Idli

Carefully cut and serve the soft and flavorful Masala Idlis. Enjoy this unique and delicious dish!

• Adjust green chili quantity according to your spice preference.

• For the masala, you can substitute sambhar masala with pav bhaji masala or Maggi masala for a different flavor profile.

• Ensure the idli batter is smooth for soft idlis.

• Add other vegetables like peas or carrots to the masala for added nutrition and flavor.

• Serve with coconut chutney or sambhar for a traditional South Indian meal.