Makes: 2 serves
Left over idlis – 4
Onion – 1 (thinly chopped lengthwise)
Tomato – 1 (finely chopped)
Cooked green peas – a handful
Tomato ketchup – 2 teaspoons
Salt – ½ teaspoon
Oil – for deep frying idli pieces
Corrainder leaves – 1 teaspoon (finely chopped)
Chilli powder – ½ teaspoon
Coriander powder – 1 teaspoon
Garam masala powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Oil – 3 teaspoons
Mustard seeds – 1 teaspoon
Cumin seeds - ½ teaspoon
Fennel seeds – ¼ teaspoon
Curry leaves – 10
Grated ginger & garlic - 1 teaspoon
Ginger garlic paste – 1 teaspoon
- Refrigerate idlis overnight or at least for a few hours.
- Cut each idli into about 6 to 8 small pieces and deep fry in hot oil until golden brown, keep aside.
- Heat oil for tempering and add mustard seeds, cumin seeds, fennel seeds & curry leaves.
- Add grated ginger garlic after mustard seeds splutters.
- Add onions and all powders mentioned, saute for a minute.
- Add chopped tomatoes and salt, cook closed with a lid for a minute. (until tomatoes look melted)
- Add cooked green peas & tomato sauce, saute & leave to cook for ½ a minute and then add fried idlis.
- Combine well ensuring the idli pieces are coated well with the masala.
- Garnish with coriander leaves and serve hot immediately (idli pieces tend to get soggy with time)