Cooking Preparations:

• Chop up the onions and tomatoes.
• Slit the green chillies.
• Cut the coriander leaves.
• Cut the idlis into small cubes, try to cut them into smaller cubes because they easily
  absorb the flavours.

To Prepare Tawa Masala Idli:

• Heat the oil in a pan and add the mustard seeds, saute it, and then add jeera.
• Once jeera and the mustard seeds pop, add hing, green chillies, and the ginger-garlic
• paste to it. Fry it for two minutes and add chopped onions to it. Once the onions turn
  transparent or pink and give off a fragrant smell, you can add chopped tomatoes to it.
• Fry the vegetables for a few minutes until they turn mushy. While frying them, keep the
  idli masala handy.
• Once the vegetables are soft, add the masala and salt to it. Mix all the ingredients well
  and cook it for two minutes. Now you can add the idli cubes to the pan and toss them
  well to coat them evenly.
• Add half a tablespoon of lime juice to the dish and garnish it with coriander leaves.
• You can serve the freshly prepared Tawa idli masala with coconut chutney or regular
  sauce.
• You can serve the Tawa idli masala with coconut chutney and have it for breakfast with
  tea or coffee.

Additional tips and variations:

If you do not want smaller cubes, then you can also toss the whole idlis in the pan. You can toss
the ingredients along with peanut chutney powder if you like its taste.
You can replace oil or butter with ghee for this recipe because masala idli tastes delicious with
ghee. If you want a North Indian variation of the recipe then you can try adding pav bhaji
masala to it.

• If you use frozen idli, then they will be easier to cut and toss in the pan because freshly
  prepared idli might get crumbled while chopping or tossing.
• You can replace the chilli sauce with one chopped green chilli.

Even if you are not a huge fan of traditional-style idli, you can give this recipe a try. You will love the taste of Tawa masala idli.