1½ cups mini idli
2 Green Capsicums, cut into 1-inch square
1 medium Onion, cut into 1-inch chunks
1 medium cup tomatto
1½ teaspoons Ginger-Garlic Paste
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Garam Masala
1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
1 teaspoon Coriander Powder
1 teaspoon + 1 teaspoon Chaat Masala
1½ tablespoons Oil
1-2 teaspoon Lemon Juice
1 medium Onion, thinly sliced (for garnishing)
1.Take mini idli in a big bowl . Add ginger-garlic paste, red chilli powder, garam masala, kasuri methi, coriander powder, 1-teaspoon chaat masala and salt in it. Mix well.
2.Add capsicum and onion, mix gently to coat all added ingredients.
3.Arrange capsicum, onion, mini idli,tomatto in given order on small wooden toothpick/ skewer.
4.Heat non-stick griddle or tawa, spread 1½ tablespoons oil on it. When tawa is hot enough,then add musturd seed( rai) and cumin seeds (jira) shallow fry skewered mini idli and vegetables over medium heat.
5.Cook each side by turning toothpick/ skewer until all sides are light brown. This will take approx 3-4 minutes.