Skewer onto each satay in the following order: onion, idli, green capsicum, idli, tomato, idli, onion, idli and green capsicum.
Arrange the satay sticks on a plate and sprinkle salt, garlic, pav bhaji masala, one tablespoon lemon juice and one tablespoon oil.
Heat a tawa, pour oil and arrange the satay sticks on it. For the chutney grind together green garlic, green chillies, peanuts, coconut, salt, remaining lemon juice, coriander leaves and a little water.
Turn the satay sticks so that they get cooked evenly all around.
Serve hot with the chutney.