Ingredients
Leftover Poongar Idlis – 4 (can substitute with any other idlis) Onion – 1 Tomato – 2 Ginger – 1 inch piece Garlic – 3 Capsicum – 1 small Turmeric powder – 1/2 tspn Chilly powder – 1 tspn Garam Masala – 1 tspn Coriander / spring onion for garnishing Oil – for frying
For Tempering
Oil – 2 tspn Fennel seeds – 1/2tspn Curry leaves – 5 to 6 leaves
Method :
Cut idlis into bite size pieces. Heat oil for shallow frying, once the oil is hot fry the idli pieces and turn the idlis now and then for uniform cooking. The idlies should be fried till it turns to golden brown colour.
Finely Chop onion, tomato, ginger and garlic. Heat oil in a pan( can use the left out shallow fried oil) add items in the tempering and then add onion, ginger and garlic. Once it changes color add tomatoes and salt to taste. Wait till the tomatoesbecome mushy and then add thin strips of capsicum. Now start adding the masala items a cup of water and cook well.
Once the masala is cooked mix the fried idlis and garnish with spring onions for chinese taste or with coriander leaves to have the taste of Kaima idli. To maintain the crunchiness of idli jus mix the idlis jus before serving. Onion raitha is a perfect accompaniment with this dish.
Mouth watering Indo chineese dish made @home for our loved ones!!!!
Note: *Shallow frying the idlies is optional, but it gives the idli nice colour and it helps to hold the crunchiness and shape. *You can refrigirate the idlis for 3 hrs before frying. If the idlies are not refrigerated, the idli pieces get stuck to the laddle while frying. *Fried idli can be had that jus like as a munching snack. It will stay crunchy for more than a hour.
” Traditional and organic varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https://www.hlp.world/store/ “
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