Take the leftover idlis and cut them into bite-sized pieces.
In a pan, heat oil and add mustard seeds, chana dal, urad dal, hing, and curry leaves. Allow them to sizzle and pop.
Next, add all the spices and the cut idlis. Cook this mixture for a few minutes until it's well combined and heated.
Place the masala idlis in a serving bowl, then top them with sweetened curd, tamarind chutney, green chutney, chaat masala, pomegranate seeds, sev, and fresh coriander leaves.
Drawing appreciation for his vast body of work as a chef, in 2007, the Indian Ministry of Tourism decorated Chef Gill with the highest honour in the hospitality profession – The Lifetime Achievement Award – a first for a chef in India.
As the Corporate Chef of ITC, Manjit Singh Gill's knowledge and experience comes from over four decades of work in pioneering world-class restaurants curating traditional Indian food
Reputed for his constant innovation in the world of gastronomy, he is a name to reckon with in the national and global hospitality and culinary industry.
