Are you thinking what to do different with the left over idlis… here is the healthy option. This a famous street food in Hyderabad. Tastes richer with fresh and small idlies.
Ingredients
Left over idli – 4
Onion : 1 big (finely chopped)
Butter / Ghee : as reqd
Coconut masala powder:
This is also called as Thengai podi/ Coconut powder.
This can be mixed with seasame oil and had with idli/ dosa.
And this can be added to hot rice with ghee to have Thengai podi rice. You jus need a papad to accompany this easy readymade powder. This can be stored for more than a moth in a air tight container
Items needed
Channa dhall : 1tblsp
Urud dhall : 1tblsp
Red chilly : 4 to 5
Grated coconut : 1 cup
seasame seeds : 1tsp
curry leaves : 5 to 6 leaves
salt
Hing – a pinch
Method:
Heat a kadai, add very little oil and fry all the items together except coconut and salt.
After taking the spices from the pan, fry the coconut till it changes its colour to light brown. TAke the coconut and switch off the flame, now add salt and jus give a stir and add to the mixture.
Once it cools grind it course and store in air tight container.
To make butter idli. Heat a iron dosa pan and add butter. once it starts melting add the coconut masala powder mix well and add finely chopped onion. After a min add the idli’s and jus give a gentle press. turn the idli and press again. Allow it to fry well, taking care not to burn.
Crispy Butterry idlies ready. This would be a treat for kids.
Note:
- Always see to that the tawa is on medium to low flame to avoid burning.
Reduce the spice level in the powder when using for children - This can be done with any traditional / multi millet idlies or normal idlies too.
