- - 5-6 Idlis
- - 5-6 tablespoon butter
- - 20-25 Curry Leaves
- - 4-5 Dried Red Chillies
- - 3-4 Cloves of Garlic
- - 1 Teaspoon Cumin Seeds (Jeera)
- - 1 Teaspoon Black Peppercorns (Sabut Kali Mirch)
- - 1 Teaspoon Mustard Seeds
- - 1 Teaspoon Urad Dal (Split & Skinned Black Gram Lentils)
- - 1/2 Teaspoon Salt
- - 1/2 Teaspoon Sambar Masala
- - 1/2 Teaspoon Amchur (Dry Mango Powder)
- - 1 Tablespoon Oil
- 1. Gather some dried red chillies, curry leaves, cumin seeds, garlic cloves and black peppercorn.
- 2. Add the ingredients to a blender and grind them coarsely.
- 3. Gather the idlis. Leftover idlis works best since they are less crumbly. If you are using fresh made idlis, then you can refrigerate them for 30 mins before using.
- 4. Cut the idlis into bite sized pieces.
- 5. Heat butter in a pan and fry the idlis till they are crispy and light brown in color. Traditionally the idlis are deep fried, but I have just shallow fried for a healthier version. You can also bake the idlis instead. Set the fried idlis aside.
- 6. In the same pan, add some black mustard seeds (rai) and urad dal.
- 7. Add a few curry leaves. This is optional, and you can skip adding them here since they are already in the spice blend we prepared earlier.
- 8. Now add the spice mixture prepared earlier and fry for a few seconds.
- 9. Then add the fried idlis to the pan.
- 10. Add salt, sambar masala and amchur. Toss the idlis in the masala mixture to coat them evenly.
- 11. Fried Idlis are ready. If you want you can sprinkle a pinch of chaat masala on the top before serving.