PREPARATION

1. In a mixing bowl, add 150 grams semolina, 150 grams curd, 1 teaspoon salt, 100 milliliters water and mix it well.
2. Rest the mixture for 5 - 7 minutes.
3. Then, add 1 teaspoon fruit salt, 1 tablespoon water and mix it well.
4. Divide the mixture into the idli maker.
5. Heat some water in a heavy skillet and place the idli maker in it.
6. Cover it with lid and steam for about 10 - 15 minutes.
7. Open the lid and remove it from heat.
8. Demould the idli from it and cut it into pieces. Keep aside.
9. In a bowl, add 10 grams dry red chili, 50 milliliters warm water and soak for 30 minutes.
10. Transfer this into a blender, add 9 garlic cloves, 25 milliliters water and blend it into a paste.
11. Heat 1 tablespoon ghee in a skillet, add 1 teaspoon cumin and stir well.
12. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
13. Add 1 1/2 tablespoons prepared chili garlic paste and mix it well.
14. Now, add 25 grams bell pepper, 100 grams tomato and mix it well.
15. Cook for 8 - 10 minutes on medium heat.
16. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1 tablespoon pav bhaji masala and mix it well.
17. Add 20 milliliters water and mix it again.
18. Now, add the prepared idli and mix it again.
19. Cook for 5 - 7 minutes on medium heat.
20. Add 1 tablespoon coriander, 1 teaspoon lemon juice and mix it well.
21. Cook for another 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Garnish with coriander.
24. Serve hot.