Ingredients

• 2 idlis (cubed)
• 100 gms - cabbage (grated)
• 100 gms - potatoes (sliced and fried)
• 100 gms - mushrooms (washed and sliced)
• 1 capsicum (sliced lengthwise)
• 1 onion (sliced)
• 1/2 inch - ginger (sliced)
• 2 green chillies (chopped)
• 1/4 tsp - red chilli flakes
• 1/2 tsp - coriander seeds
• 1 tsp - dry mango powder (amchur)
• 1/4 tsp - turmeric powder
• 1 bay leaf
• 2 cloves
• 2 green cardamoms
• 1.5 tbsp - oil
• Salt to taste
• For garnishing:
• 1 tbsp - mint leaves (chopped)
• Coriander leaves

How to Make Mast masala idly

• Heat oil in a wok and add the bay leaf, cloves, cardamoms and coriander seeds and stir for a few seconds.
• Add onions, mushrooms and saute for one minute.
• Add ginger, capsicum, cabbage, green chillies, turmeric powder and stir-fry for 1-2 mins.
• Add idlis, potatoes, salt, chilli flakes and amchur.
• Stir till contents are thoroughly heated.
• Ladle onto serving dish and garnish with mint and coriander leaves.