Idli Fry (with left over idli)
Marinate idli peices with salt, haldi and mrichi powders
Fry until golden brown
Left over idlies : 8 nos
Salt : ½ tea spoon
Chilly powder : ½ tea spoon
Haldi powder : ¼ tea spoon
For thadka (tempering):
Rai : ½ tea spoon
Curry leaves : 6 to 8 leaves
Oil : 2 to 3 tea spoons
Cut each idli to 4 pieces. Mix Salt, chilly powder and haldi powder in a bowl. Now sprinkle (apply) this mixture on the idli pieces.
Heat 1 tea spoon oil in a non stick tava. Add rai, when rai starts spluttering add curry leaves. Now place the idli pieces on the tava, reduce the flame. Add 1 more tea spoon of oil. Fry until until golden brown in a low flame.
Crispy Idli Fry is ready..........Serve hot with sauce or any chutney.
Idli Fry (with left over idli) Serve hot with sauce or chutney