South Indian cuisine, particularly Idli’s makes for a tasteful snack option. However, these fluffy white orbs tend to firm up if stored in fridge. Of course, you can re-steam them and eat but a tastier option is to make my scrumptious stir-fried snack.
STIR FRIED IDLI
- 8-12 idli’s
- 2 tbsp refined oil/butter
- 1 ½ tbsp south Indian tadka (This is a combination of black mustard seeds, White urad daal/pulses, and chala dal/gram pulses)
- 1 large onion chopped finely
- ½ inch piece of ginger, chopped fine
- 2 dried red chillies
- 2 green chillies, slit
- 14-16 fresh curry leaves
- 2 tbsp chopped coriander leaves, fresh
- 1 tsp sesame seeds
- 2 tbsp desiccated coconut
- 2 tbsp peanuts (whole or broken in half)
- ½ tsp red chilli powder/flakes
- 1 tsp chaat masala
- ½ tsp pepper powder
- Salt to taste
- Juice of half a lemon
- Cut the idli’s into 4’s or halves (any way that you prefer)
- In a pan, heat the oil/butter and add the south Indian tadka. Once that starts to sputter, add the whole red chillies, curry leaves, ginger and onion. Sautee it till the onion softens (about 3-4 minutes).
- Add the peanuts. Stir for about one minute.
- Tip in the idli’s and add the sesame seeds. Mix well. Season with salt, pepper, chaat masala, red chilli powder and lemon juice. Mix well. (note – the dry spices can be increased in amount as per taste)
- Lastly add the desiccated coconut and the coriander leaves.
- Serve hot with coconut chutney