Mysore Masala Idli Bhaji

Ingredients

for masala chutney
oil  1 tbsp
chana dal  1 tbsp
urad dal  1 tbsp
garlic 7-8 cloves ( optional)
curry leaves few
red chillies  9-10 soaked in water, then made into paste
imli/ tamarind paste  1 tbsp
methi seeds  1/2 tsp
hing little
gur little
salt to taste
grated coconut  1 tbsp

in a small kadai, heat oil, add the dals, once they're golden, add garlic, fry well, add methi seeds and curry leaves fry well
in a blender, add all the ingredients, add little water to make a smooth paste

for vegetables
oil  1 tbsp
onion 1 tbsp chopped
capsicum, carrot each  2 tbsp chopped
chilli-ginger-garlic paste  1 tsp
cabbage chopped  1/2 cup
sambar masala  1 tsp
salt to taste
potato grated  1/2
coriander leaves chopped  1 tbsp
coconut  grated  1 tbsp
heat oil in a pan, add onion fry well, add capsicum, carrot, paste, fry for 2 minutes
add cabbage, sambar masala, salt, potato fry for 3-4 minutes
add coconut, coriander leaves, mix well, remove after 2-3 minutes

to assemble
heat butter 1 tbsp in a pan, add tomatoes chopped 1/2 cup, 1 tbsp of ground chutney, fry till tomatoes are well cooked, add cut idlis, coriander leaves little, pudina chopped 1 tsp, mix well, remove
to serve, in a plate, put a layer of vegetable, then a layer of idli and serve hot.

ps- when you've left over idlis, they can be best used this way, as it will be finished in a jiffy, or tired of eating idlis plain, make it like this for brunch.




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