Chop the idlis and keep aside. make bite sized pieces and do not chop finely.

finely chop 1 medium sized onion and 1 medium to large sized tomato. keep aside.

also chop 1 green chillii. keep aside.

also crush ½ inch ginger (adrak) + 3 to 4 garlic (lahsun) to a paste in mortar-pestle. keep aside.

making masala idli recipe:

heat 1 tbsp oil in a pan. add 1/4 teaspoon cumin and let them crackle.

Then add 1/2 teaspoon ginger-garlic paste. saute till the raw aroma of ginger-garlic goes away.

then add 1/3 cup finely chopped onion.

stir well and saute till the onions turn translucent or a light brown.

now add 1/2 cup finely chopped tomatoes.

mix well and then add 1 green chilli, chopped.

Saute till the tomatoes soften.

then add a pinch of turmeric powder, 1/4 teaspoon red chilli powder and 1/2 teaspoon pav bhaji masala. also add salt as per taste.

mix the spices very well with the onion-tomato mixture.

add 1/4 cup water. use idlis which have been refrigerated. if using fresh idlis then don't add any water. you can even skip adding water if you want.

mix well and simmer the gravy on a low to medium flame.

Simmer till the gravy thickens. this takes about 2 minutes on a low flame.

then add the chopped idlis.

mix the idlis very well. the idlis will absorb the gravy and become moist and soft.

switch off the flame and lastly add chopped coriander leaves. mix well.

serve masala idli hot. you can sprinkle lemon juice if you want.