VARIETY FOODS: Masala Idli

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Masala Idli


Any dish I prepare with left over idlis makes my stomach happy. Masala Idli is a favorite and takes me less than 15 minutes to prepare. Usually prepared as a breakfast fare with a good dose of lemon juice and fresh coriander as garnish. Lively, invigorating flavors!

Ingredients:

8 left over idlis

2 slit green chilies

1″ ginger grated

1 onion, finely chopped

1 large tomato, finely chopped

1 tbsp coriander leaves, finely chopped

1/4 tsp turmeric pwd

1/2 tsp red chili pwd

1 tsp coriander pwd

1/2 tsp saunf/fennel seeds pwd

pinch of garam masala pwd (optional)

1/2 tbsp lemon juice (optional)

1 tbsp oil

salt

For tempering:

1 tsp mustard seeds

12-15 curry leaves


Method


Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the curry leaves and saute till a nice aroma emanates the kitchen. Add the green chilies and ginger and saute for few secs. Add the chopped onions and saute on medium heat for 3-4 mts. Add turmeric pwd, red chili pwd, coriander pwd, saunf pwd and garam masala pwd. Mix well. Add the chopped tomatoes and saute for 5 mts till oil separates. Add the crumbled idlis and mix. Saute for 2 mts. Add lemon juice and mix. Turn off heat. Garnish with chopped coriander leaves. Serve warm.