Stir Fried Idli

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

INGREDIENTS

  1. 8-12 idli’s
  2. 2 tbsp refined oil/butter
  3. 1 ½ tbsp south Indian tadka (This is a combination of black mustard seeds, White urad daal/pulses, and chala dal/gram pulses)
  4. 1 large onion chopped finely
  5. ½ inch piece of ginger, chopped fine
  6. 2 dried red chillies
  7. 2 green chillies, slit
  8. 14-16 fresh curry leaves
  9. 2 tbsp chopped coriander leaves, fresh
  10. 1 tsp sesame seeds
  11. 2 tbsp desiccated coconut
  12. 2 tbsp peanuts (whole or broken in half)
  13. ½ tsp red chilli powder/flakes
  14. 1 tsp chaat masala
  15. ½ tsp pepper powder
  16. Salt to taste
  17. Juice of half a lemon

METHOD

  1. Cut the idli’s into 4’s or halves (any way that you prefer)
  2. 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).
  3. Add the peanuts. Stir for about one minute.
  4. 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)
  5. Lastly add the desiccated coconut and the coriander leaves.
  6. Serve hot with coconut chutney

 

About Sonal Singh

I believe that life is a repertoire of anecdotes. The various situations that we encounter, the many incidents of every day, the people we meet, our conversations with them; all make life a melange of tales. And, that is what I attempt to capture through my writing. My cooking is no different! It reflects my love for travel and my love for innovation. The kitchen is my happy place. So, even though by vocation I am a recruiter (www.rianplacements.com), by passion I am a writer, home chef and a hodophile.

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