IDLI FRY | LEFTOVER IDLI SNACK

INGREDIENTS:
6-7 Leftover Idlis
2 Tbsp Butter
1 Tsp Mustard Seeds
1 String Curry Leaves
1 Green Chilli
1/2 Tsp Asafoetida (Hing)
1 Tbsp Ginger Garlic Paste
2 Onions
2 Tomatoes
2 Tsp Turmeric Powder
1/4 Tsp Kashmiri Red Chilli Powder
1/2 Tsp Sugar
Salt as per taste
1-2 Tbsp Water
1/4 Cup Coriander Leaves

METHOD:

• Since I made this with leftover idlis stored in the refrigerator, I reheated them in a microwave after sprinkling a little water. You can even steam Idlis in a utensil placed in a pressure cooker with a little water without the whistle for 5-10 minutes, to help them regain their softness. Keep them aside.
• In a deep pan, heat butter.
• Splutter mustard seeds.
• Add chopped curry leaves and green chilli.
• Lower flame and add asafoetida.
• Now add ginger garlic paste and saute for a few seconds.
• Add finely chopped onions and saute until they turn light brown.
• Add finely chopped tomatoes.
• Add salt and saute until the tomatoes soften.
• Now add turmeric powder and kashmiri red chilli powder.
• Saute for a few seconds and add sugar.
• Now chop the steamed soft idlis ( one idli into around 10 cubes) and add this to the masala.
• Mix and make sure all the pieces are covered in masala.
• Sprinkle some water. You can also add more butter. Cover and cook for a few minutes on low flame.
• Add finely chopped coriander leaves. Mix well.
• Serve hot for breakfast or as a 5 pm snack.