Chilli Idli

1. Cut the cold idlis into bite sized cubes.
   1. Mix cornflour,rice flour, and a little salt in a bowl.
   2. Toss the idlis.
   3. Set aside for 5 minutes.
2. Finely chop the onion and tomatoes.
   1. Cube the bell pepper.
   2. Slit or finely chop the green chillies.
   3. Crush the ginger garlic.
3. Heat oil for deep frying.
4. Fry the idli cubes in hot oil at medium high heat.

Note: They should become golden brown and crisp.

1. Remove to a kitchen towel and set aside.
2. Remove the oil from the pan leaving about 3 teaspoons.

5. Temper with cumin,green chillies,ginger garlic, and sauté well for 4-5 minutes.
   1. Add curry leaves and sauté well.
   2. Add the finely chopped onions and sauté till they turn translucent.
   3. Add the chopped tomatoes.
   4. Mix well and sauté till it turns mushy.
6. Add the cubed bell peppers, salt,sugar,chilli powder,turmeric powder, and tomato sauce (if using).
   1. Mix well and cook till the masala leaves are out of oil.
7. Add the fried idlis and mix gently.
8. Remove from flame and add lemon juice.
9. Serve and enjoy!

Trivia

There are only 5 domesticated species of chilli pepper.