Method:

1. Cut the idli's into small cubes and deep fry them in oil till it becomes dark golden brown , keep aside.
   
2. Heat oil in a pan - add the items under 'to temper' and allow it to splutter.Then add onions,ginger garlic paste and saute till onions turn light brown.Then add tomato puree along with red chilli,coriander and garam masala powders.Add required salt and mix well.
   
3. Cook till raw smell of tomatoes leave. Meanwhile pressure cook peas for 2 whistles and add peas and capsicum together to the dry gravy.
   
4. Give a quick stir, add 1/2 cup water and allow the gravy to boil for 3mins in sim.
   
5. Finally add the deep fried idlis and toss it well.Dont mash it just turn over so that the masalas coat on all sides of the idlies.Finally garnish with coriander leaves, switch off and add lemon juice.
   

My Notes:

• Always use a days leftover idlis and keep them refrigerated (preferably overnight or atleast for 3 hrs) so that it drinks less oil and doesnt stick to each other.For any deep fry if you refrigerate for sometime, it will sure drink less oil.
• This is a spicy version , but when accompanied with onion raita it balances well.
• The gravy should be semi runny while adding the fried idlis so that it coats well and also the idlis absorbs the masalas.
• Adding peas is purely optional but I saw it in the restaurant so added it.
• You can replace tomato puree with 2 chopped tomatoes too.
• I used kashmiri chilli powder to get the bright red color.