How to make Saffola Masala & Coriander Oats Tawa Idli
If you are using fresh idlis then refrigerate for 30mins.Then chop them into small cubes. Collect them in a bowl and set aside. In a pan, heat oil - add the items listed under ' to temper'.
Once mustard and jeera crackles add ginger garlic paste, sauté for 2 mins then add onion and sauté till transparent. Then add tomatoes.
Sauté for 3mins then add red chilli powder, turmeric powder, chana masala powder and required salt. Sauté till the masalas blend well and tomatoes are mushy. Then add capsicum, SMO Coriander and sauté for a 2-3 minutes.
Add little water to make it to a semi gravy then add the idlis and toss well. Finally garnish with coriander leaves.