- Servings : 2-3
- Prep Time : 2m
- Cook Time : 5m
- Ready In : 10m
This is probably my favourite left-over recipe.
Sometimes it just happens that all the idlis that you cook do not get used. If you refrigerate them they don’t just taste the same.
Of course, one could freeze them and then they are almost as good as new, but this recipe, spikes them up and just breathes life back into them-they are just so good.
- Idlis- 4-5
- Coriander chopped- 1 tbsp
- Mustard seeds- 1 tsp
- Hing or asafoetida- 1 pinch
- Curry leaves- 8-10
- Chilli powder- 1/2 tsp
- Salt- to taste
Get those left over idlis.
Either halve them or quarter them. If find quartering better, as it makes handling the idlis a lot better.
Now get a wok. Heat some oil. And in the mustard seeds , hing and curry leaves.
When the mustard seeds start spluttering, add in the idlis. Add salt and a touch of chilli powder.
I always secretly hope that some idlis will be left over, so I can then make this the next morning- just for myself!