I have a love hate relationship with idlis. Unless they’re cottony soft and spongy, I hate them. But otherwise I love them. I love them specifically with the white coconut chutney and the sambar with shallots. The sambar has to be very spicy with lots of tamarind and a hint of sweetness, but not too much. Mini idlis- Yum. It’s basically the same things but smaller. Mini idlis were my survival food in Bangalore.
My mother makes idlis. when there are leftovers, they go to the fridge. Next day, they’re thinly sliced and pan-fried with a bit of mustard seeds. The recipe below is the glam version of this recipe. It’s very easy to make and actually completely transforms an otherwise bland rice cake. You don’t even need much ingredients. And no side dish to go with it.
First, coat the cold idly pieces in some cornflour. Use idlis that have been in the refrigerator for a day or two. You need cold firm idlis for this recipe.
Deep fry the coated pieces and set side.
In some oil, add mustard seeds, when it starts popping, add the curry leaves, ginger, garlic and green chillies.
Followed by the coconut and sliced onions.
When the mixture starts changing colour, add in the crispy idlis.
In a small bowl, add some chilli powder, salt, and hing (asafoetida). The asafoetida is optional. You can totally skip it. add in some water to make a thin paste. Add this to the idlis. Mix it well, cover it with a lid for a minute or 2 and you’re done.
Idli- 2, chopped into large chunks
Corn flour- 2 tablespoons
Mustard seeds- 1 teaspoon
Ginger- 1 inch
Garlic- 4 cloves
Green chilli- 1
Shredded coconut- 3-4 tablespoons
Onion- 1 big
Chilli powder- 1 teaspoon
salt- to taste
Asafoetida- a pinch
In a bowl, add the chopped idlis and sprinkle the cornflour over it. With your hand, gently toss the idlis to coat completely. Add some more corn flour if needed. But not too much.
Deep fry the coated idlis till they’re golden brown.
In a pan, add in some oil and mustard seeds, once they start popping, add the ginger, garlic and green chillies. Once they start changing colour, add the onions. Sauce for a few minutes and then add in the fried idlis.
In a small bow