Leftover Masala Idli
Spiced up leftover masala idlis with very basic spices along with some crunchy lentils
Servings: 2
Ingredients
Leftover Masala Idli Ingredients
- 5 Leftover Idlis
- 1 tbsp Urad Dal
- 1 tsp Mustard Seeds
- 1 pinch Asafetida
- 2 tbsp Peanut Oil
- 6 Curry Leaves
- ½ tsp Salt or taste
- 1 tsp Red Chili Powder
Coconut Chutney Ingredients
- ½ cup Fresh coconut pieces shells removed, washed and cut in small pieces. Save the fresh water for chutney or just drink it!
- 2 tbsp Dalia (Split Roasted Chick Peas)
- ¼ cup Milk use coconut water for vegan option
- 1 tsp Salt
- 1 Serrano Pepper
Chutney Tempering
- 1 tsp Urad Dal
- ¼ tsp Mustard Seeds
- 1 tbsp Peanut Oil
- 1 pinch Asafetida
- 4 Curry Leaves
Instructions
Make Masala Idli
- Wash and soak urad dal for 10-15 minutes.
- Once soaked, take all the water out and let it sit on a paper towel for couple of minutes to get rid as much water possible.
- Heat up 2 tbsp of oil in a wide pan.
- Once warm, carefully add urad dal to it and saute on medium heat until they turn orange/light brown in color.
- Add mustard seeds to the pan and wait for it to pop.
- Add pinch of asafetida and curry leaves.
- Immediately add leftover idli pieces and mix well.
- Add salt and red chili powder. Mix well. Sprinkle 1-2 tbsp of water if the idli is too dry.
- Let idli pieces crisp up on medium heat for few minutes.
- Serve it with coconut chutney or tomato ketchup with side of chai!
Make Coconut Chutney
- Put all ingredients listed under "coconut chutney ingredients" in a blander or a food processor. Blend it until just a little grainy but not total paste.
- Take it out in a bowl and add tempering.
Prepare Chutney Tempering
- Wash and soak urad dal for 10-15 minutes.
- Once soaked, take all the water out and let it sit on a paper towel for couple of minutes to get rid as much water possible.
- Heat up 1 tbsp of oil in a wide pan.
- Once warm, carefully add urad dal to it and saute on medium heat until they turn orange/light brown in color.
- Add mustard seeds to the pan and wait for it to pop.
- Add pinch of asafetida and curry leaves.
- Immediately pour it over coconut chutney and mix well!
