Prep time: 5-10 mins | Cook time: 5 mins | Serves 1-2
- 6-7 small-medium idlis
- 1/2 of a medium sized onion, finely chopped (optional)
- 1/2 inch ginger finely chopped (optional)
- 2-3 long dry red chillies (preferably Byadge variety), broken into 2-3 pieces
- 1/2 teaspoon mustard
- 1 teaspoon black gram dal / urad dal
- 1/8th teaspoon asafoetida/hing
- 8-10 curry leaves
- 1 tablespoon fresh coriander, chopped
- salt to taste (if required)
- 1-2 tablespoons oil
1. Crumble the idlis into a bowl – not necessarily into fine crumbs. If you are using leftover idlis straight from the fridge you could steam them lightly (for about 3-4) minutes if possible to give that fluffy light texture to the crumbs, otherwise you can simply microwave them for 30 seconds and then crumble.
2. In a heavy based pan/kadhai heat the oil and toss in the mustard. When it stops spluttering add the urad dal and reduce the heat to a medium low. Fry until the dal turns light golden.
3. Toss in the curry leaves, broken red chillies and let them sizzle a bit on a medium heat. Stir and then add the chopped ginger (if using), toss about for a few seconds and add the onions (if using), fry until they turn pale/translucent.
4. If you are not using the ginger and onions, then proceed to add the asafoetida right after you add the curry leaves and chillies, then add the crumbled idlies and mix well. Season with salt only if required (idlis already have salt added to them).
5. Garnish with chopped coriander, mix once and remove from heat. Serve hot!
1. I used smallish medium sized idlis. Depending on how many idlis you wish to use adjust the quantities of the rest of the ingredients accordingly.
2. This recipe is great when you have leftover idlis – whether homemade or from the restaurant (seriously, if you have ordered too much and don’t want to eat them forever, this is the best way to get rid of them!)