Idly #65

 

Ingredients:

Ginger - small piece (crush)

Garlic - 2 (crushed)

Fennel powder - 1/4 tsp

Coriander powder - 1/2 tsp

Kashmiri Chilly powder - 1/2 tsp

Cumin powder - 1/4 tsp

Turmeric powder - 1/2 tsp

Curd - 2 tbsp

Dry Red Chilly - 3 (deseed)

Mustard seeds - 1 tsp

Curry Leaves - a sprig

Oil - As reqd

To Fry:

Leftover Idly - 4-5

Salt - 1/8 tsp

Kashmiri Chilly powder - 1/4 tsp

Red Chilly powder - 1/4 tsp

Cumin powder - 1/4 tsp

Rice flour - 1 tbsp

Curd - 2 tbsp

Method:

• Refrigerate idly for 30 mins.
• Now cut into cubes.
• Add this to bowl, add in salt.
• Add in chilly powder, cumin powder and chilly powder.
• Add in rice flour and mix.
• Add in thick curd (2 tbsp) and mix gently.
• Heat oil in pan and fry these idly cubes.
• Heat oil in pan and add mustard seeds.
• Add in ginger and garlic and saute for a while.
• Add in curry leaves and dry red chilly.
• Add in fennel powder and cook in low flame.
• Add in 2 tbsp of curd and mix it.
• Cook in low flame.
• Add in spice powders and mix well.
• Add in fried idly and toss well.
• Serve hot.