This idli is one of my favorite snacks. I often make extra idlis just so that I have leftovers which I can transform into this! Leftovers are a big problem in my house as Latif will not touch them. I have no problem in eating anything that is 2-3 days old but how much can I eat alone? So , what I do is I change the dish and transform it into something new. Like my Shepherd's Pie became Meat Cutlets and leftover Mutton Curry became Egg Curry!!. Latif has no idea as to what I did (of course I tell him once he has finished eating) and both of us are happy at the end of the day! Sneaky me eh??
It’s the same with these idlis. You know how fast idlis can become stale and hard. And if there is no chutney or sambhar to accompany them it is even more difficult to consume them. Don’t worry though coz you will love this masala version of the humble idli and make extras just for this.
I am submitting this recipe for the Scrumptious Delights From Leftovers Event at Seduce Your Tastebuds
4 Idlis (Cut in 3 parts)
1 Tsp Mustard Seeds
1 Tsp Red Chili Powder
1/4 Tsp Turmeric Powder
2 Tbsp Curry Leaves
2 Tbsp Cooking Oil
Heat the oil on medium flame in a pan. Once Hot, add the mustard seeds and let them splutter. Add the curry leaves and powders. Roast the powders in the oil (be careful not to burn them) and add the idli. Fry for a few minutes till it is slightly crisp on the outside and the idlis are coated with the masala. Serve hot with ketchup!