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Spiced (Masala) Idly Fry

 INGREDIENTS:

  1. Idlis (preferably left over) 8-10
  2. Oil 1 tbsp
  3. Butter 1 tbsp
  4. Mustard Seeds 1 tsp
  5. Curry Leaves 10-12
  6. Asafoetida a pinch
  7. Onion 1 finely chopped
  8. Salt to taste
  9. Sambhar Masala 1 tsp
  10. Red Chili Powder 1/2 tsp
  11. Turmeric Powder 1/4 tsp

METHOD:

Serving size: 4-6

Heat oil and butter in a pan, then add mustard seeds, curry leaves, and a pinch of asafoetida.

Once the mustard seeds begin to splutter, add the onions. Cook for 3-4 minutes until the onions become slightly soft and translucent.

Cut the idlis into bite-sized pieces. Leftover idlis work best since they are less crumbly. Once the onions are cooked, add turmeric powder, red chili powder, sambhar masala powder, and salt.

Add 1-2 tbsp of water and the idlis. Gently mix to coat the idlis with the masala. Cook on medium heat for 2-3 minutes.

Serve masala fried idly with coconut chutney and tomato sauce.




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