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[PROS]
- Provides a good source of carbohydrates for sustained energy.
- Rich in vitamins and fiber from the variety of vegetables used.
- Turmeric adds anti-inflammatory and antioxidant benefits.
- A quick and creative way to utilize leftover idlis, reducing food waste.
[CONS]
- The spicy nature may not be suitable for those with low spice tolerance.
- Can be high in sodium if salt and ketchup are used excessively.
- Frying or pan-sautéing idli increases the fat and calorie content compared to steamed idli.
[DIETITIAN REVIEW]
This dish is a fantastic way to elevate a simple idli into a nutritionally richer and more exciting meal, packed with fiber and vitamins from the added vegetables. While it offers a balanced macronutrient profile, attention should be paid to the oil content during preparation and judicious use of salt. Overall, it's a wholesome and enjoyable option. Score: 7.8/10
| Ingredient | Qty |
|---|---|
| Idli | 10 - cut into strips |
| Green Bell Pepper (Capsicum) | 1 cup - thinly sliced |
| Tomato | 1 cup - finely chopped |
| Onions | 1 cup - finely chopped |
| Green Chillies | 2 - finely chopped |
| Red Chilli powder | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Tomato Ketchup | 3 tablespoons |
| Coriander (Dhania) Leaves | to taste |
| Mint Leaves (Pudina) | to taste |
| Sunflower Oil | 2 teaspoons |
| Salt | to taste |
1. Heat sunflower oil in a large pan or kadai over medium heat.
2. Add the chopped onions and sauté until they turn translucent, about 3-5 minutes.
3. Stir in the finely chopped green chillies and thinly sliced green bell pepper. Cook for 2-3 minutes until the bell pepper is slightly tender-crisp.
4. Add the finely chopped tomatoes and cook, stirring occasionally, until they soften and the moisture has mostly evaporated, about 5-7 minutes.
5. Sprinkle in the red chilli powder and turmeric powder. Mix well and cook for another minute, ensuring the spices are fragrant.
6. Add the cut idli strips to the pan. Gently toss to coat the idli pieces evenly with the vegetable and spice mixture.
7. Stir in the tomato ketchup and salt to taste. Continue to sauté for 5-7 minutes, stirring occasionally, until the idli pieces are heated through and acquire a slightly crispy texture.
8. Finally, garnish with fresh coriander leaves and mint leaves, tossing gently to combine.
9. Serve the Spicy Crunchy Masala Idli hot as a satisfying snack or a quick light meal.