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!
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.