Fried Idlis - A tasty snack, made of leftover idlis and mixed vegetables !!
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2 - 3
1 tablespoon cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon urad dal
1 spring curry leaves or 6 nos
1 green chilli, slit lengthwise
1 onion, thinly sliced
¼ cup grated carrot (or 4 tablespoons)
¼ cup finely shredded cabbage, remove thick nerve (use only tender cabbage leaves)
1/4 teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon coriander powder
6 normal idlis, cut into desired shape and size or 18 mini idlis (button idlis)
2 tablespoon grated coconut (optional)
1/2 teaspoon salt ( or to taste )
1/2 teaspoon garam masala powder (optional)
2 teaspoon coriander leaves, chopped ( optional )
Heat oil in a pan or karahi on a medium heat. Season with mustard seeds. When they splutter, add urad dal and jeera. Then add curry leaves and green chilli. Fry for 2 minutes.
Add thinly sliced onion and fry till golden color and crisp.
Add grated carrot and cabbage. Mix well. Cover with a lid and cook on a low heat for 8 -1 0 minutes until the vegetables tender / almost cooked. Do not add water when cooking. Cover and allow to cook on low heat.
Add turmeric powder, red chilli powder and coriander powder. Stir well on a low heat for 2 minutes.
Add idli pieces, grated coconut (optional) and salt to taste. Mix gently. Make sure you do not crush the idlis while mixing. Do not cover with lid. Fry for 3 – 4 minutes until all the ingredients well coated on idlis. Sprinkle garam masala powder if required.
Garnish with chopped coriander leaves ( optional ). Serve warm with coconut chutney / green chutney or sambhar.