Fried Idli

Fried idli can be made mostly on leftover idlies the next day or also for the fresh ones. Make a slice of one idli and do the shallow fry using oil or butter for both the sides. Add chutney powder on top of the idlies to make them more tasty. You can have it with coconut chutney. 

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Mini Idli With Sambar

I had made Mini Idlies with Sambar for breakfast. Few of the viewers asked question about idli (Water

proportionate) in my last post.

Method for Using Idli Rava :

Ingredietns :

• Idli Rava / Rave - 2 cups
• Urad dal/Udhinabele - 1 cup 
• Salt to taste
• Water

Method :

1. Soak idli rava with water for 5 hrs. In a separate bowl rinse and soak idli rava for 5 hrs
2. Grind idli rava using same little water (if required use water little by little) batter should be thick (for grinding i have used wet grinder) 
3. Once it is smooth batter. Add soaked rava before adding drain extra water 
4. Grind rava for few mins not more than 5 mins (if required add little water into it for grinding )
5. Transfer into a big pan add salt and whisk/stir close the lid. Ferment in a warm place for atleast 8 hrs/overnight

Sambar Ingredients :

• 1 cup Toor dal
• 1 Onion(cut into big pieces) or small sambar onions
• Sambar powder - 2 tsp
• Coconut - 1/2 cup
• Tamarind - 1/2 tsp
• Jaggery to taste
• Salt to taste
• Curry leaves - 1 stalk

For Seasoning :

• Mustard seeds - 1/2 tsp
• Asafoetida (Hing) a pinch
• Oil - 1 tsP 

Method

• Grind /Blend the coconut and sambar powder, make a smooth paste adding a bit of water
• Cook the toor dal and onions in a pressure cooker
• Mix dal, onion, and sambar paste into the pan
• Add 1 cup water, Add tamarind, jaggery and salt
• Boil if for few minutes, Add curry leaves
• Heat oil in a small pan, add mustard seeds allow to splutter
• Add hing and pour it into the sambar.
• Ready to serve with mini idlies

| Copyright © Malas - Kitchen 2008 | | All rights reserved