The cakes are usually two to three inches in diameter and are made by steaming a batter
consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, Sambar or other accompaniments. This is a great link if you want to know the process of making idlis.
I normally make idlis with ready to prepare mixes. Here is the recipe of Vegetable Masala Idli from my other blog. Today, I'll share a recipe where key ingredient is Idlli. You can use when you have leftover idlis or you can make this for a snack or even for Kids' lunchbox with idlis.
Ingredients :
Idlis : fewOnion : 1(medium-chopped)
Tomato : 1(medium-chopped)
Green chillies : 1 or 2(finely chopped)
Curry leaves : 5-6
Mustard seeds : 1 tsp.
Turmeric powder : 1tsp.
Red chilli powder : 1 tsp.(optional)
Salt to taste
Oil : 1-2 tblsp.
Fresh coriander leaves for garnishing
Method :
- First make idlis. Then cut them into medium sized chunks. Set aside.
- Heat oil in a pan, add curry leaves and mustard seeds, when seeds start to splutter, add chopped onions. Fry till lightly brown, add tomatoes and green chillies. Stir fry them until tomatoes get pulpy.
- Add turmeric and red chilli powder into onion-tomato. (you can use either green chilli or red chilli powder, according to your taste) Mix well. Add idlis, mix well with the spices and season with salt. Stir fry for 2-3 minutes and remove from heat.
- Add fresh coriander leaves into fried idlis. Enjoy with any chutney or even with only tomato ketchup.
Sending this to Srivalli's Kids' Delight : Street Food
:.