Idli Mysore Masala

Ingredients 

• 8 idlis
• 2 1/2 tablespoons gun powder (molagapodi)
• 2 1/2 tablespoons oil
• 3 1/2 tablespoons butter
• 1 large onion finely chopped
• 1 medium green capsicum finely chopped
• 1/2 small cabbage shredded
• 1 medium tomato finely chopped
• Salt to taste 
• 2 teaspoons red chilli powder
• 1 small beetroot boiled, peeled and grared
• 1 teaspoon chaat masala
• 4 teaspoons tomato ketchup
• 2 teaspoons garlic-red chilli chutney
• 2 tablespoons fresh coriander leaves chopped
• Fresh coriander sprig to garnish

Method

1. Heat 4 teaspoons oil on a non-stick tawa, add 1 tablespoon butter and let it melt. Cut the idlis into thick slices and add and saute for 1 minute.
2. Sprinkle 4 teaspoons molagapodi over them and saute, turning the pieces, till they turn golden brown on all sides. Slide the prepared idlis to one side of the tawa.
3. Pour remaining oil in the middle of the same tawa, add onion, capsicum, cabbage, tomato, salt, red chilli powder, mix well and cook for 1 minute. Add beetroot, mix well and sauté for 1-2 minutes.
4. Add remaining molagapodi, chaat masala, tomato ketchup and garlic-red chilli chutney and mix well.
5. Mix the idlis with this mixture and cook for 1 minute. Add remaining butter and mix well.
6. Add coriander leaves, mix well and take the tawa off the heat.
7. Transfer into a serving dish and garnish with coriander sprigs, serve hot.