Recipe Options


Ingredients:

Idli (left over) - 4 to 5 Nos
Big onion - 1 No
Green Chillies - 2 to 3 Nos
Fresh ginger - a small piece
Carrot - 1 No
Idli Milagai Podi - 1 to 2 teaspoons
Turmeric powder - a pinch
Oil (preferrably gingelly oil) - 2 tablespoons
Mustard - 1/2 teaspoon
Bengal gram dhal - 1 tablespoon
Urad dhal - 1 tablespoon
Asafotida Powder - a pinch
Curry leaves - few
Salt - a pinch

Method:

Cut the idlies using a sharp knife into small squares. Keep aside.

Chop onion, green chillies and fresh ginger finely.

Remove the skin from carrot and cut it into small pieces.

In a kadai put the oil and when it is hot add mustard. When it pops up, add bengal gram dhal and urad dhal along with asafotida and fry till the dhals become light brown. Add curry leaves, carrot pieces, chopped onion, green chillies and ginger pieces. Fry on medium flame for two to three minutes. Then add idli pieces along with a pinch of salt and turmeric powder. Stir gently. Sprinkle idli milagai podi and mix throughly and remove.

Tip: After removing from stove, you can add few drops of lemon juice. Also you can add cashew nuts.