Crispy Mtr Idli Tikka Skewers

1. In a mixing bowl, add 1 cup MTR idli flour, 1/2 cup curd, and 1 cup water; mix well and let the batter rest for 5 minutes.

2. Heat a steamer with water and bring it to a boil.

3. Grease idli moulds with oil, pour the batter into them, place in the steamer, and cook for 10 minutes; then remove and demould the idlis.

4. In another mixing bowl, combine 2 tsp tikka masala, salt to taste, 2 tsp oil, 1 tsp crushed ginger-garlic, 1 tablespoon hung curd, and 1 tsp Kashmiri red chilli powder; mix well.

5. Optionally, add red food color to the marinade.

6. Cut each idli into 4 pieces, mix with the marinade, and let it sit for 30 minutes.

7. Soak bamboo skewers in water for at least an hour.

8. Assemble the skewers by alternating pieces of chopped onion, chopped capsicum, and marinated idli.

9. Heat a pan with 2 tsp oil over medium heat, place the skewers on it, cook until crispy, brush with additional oil if needed, and flip to crisp both sides.

10. Serve hot with green chutney.

Notes

1. Hung curd is made by hanging curd in a cloth overnight to drain the water.

2. Red food color is optional and can be added to the marinade for enhanced color.