Fried Tawa Idli with Coconut Chutney

Fried Tawa Idli

Ingredients

Cooked idli - 10, cut into fours

Tomato - 1 medium, diced

Onion - 1 medium, diced

Ghee/ butter/ oil - 2 -3 tbsp

Podi powder - 2-3 tbsp

Fresh cilantro - 1/2 cup

Method

Heat ghee/butter and saute onions and tomatoes
Add idli pieces and fry
Add podi powder and mix gently
Lower the heat and cook covered so that the spices and juices of tomato gets absorbed by the idli
Serve with coconut chutney

See the recipe of chutney, idli and podi below

Idli

Ingredients of Idli
Cream of rice or any kind of rice - 3 cups

Poha- flattened rice - 1/2 cup
1 cup urad daal
Salt to taste

Method

soak rice, daal and fenugreek seeds for 8 h and then grind to make pouring consistency batter. Add salt and ferment for 12-14 h
next steam in idli cooker or instant pot in steam mode for 10 minutes
Open the steamer immediately and cool before de-moulding the idli stand

Coconut Chutney

Ingredients Coconut Chutney
Coconut shredded - 1 cup
Roasted chana daal - 1/2 cup
Curry leaves - 1 sprig
Ginger - 1/2 inch
Green chillies - 1-2
Yogurt - 2 tbsp
Cumin - 1 tsp
Cilantro - 1/2 cup

Tadka
Vegetable oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad daal - 1/2 tsp
Heeng/ asafoetida - few dashes
Curry leaves - 3-4
Whole red chilies - 1-2

Method

Grind everything except tadka
Heat oil and prepare tadka and pour it over chutney

Podi Powder

Podi Powder Ingredients

Urad dall - 1/4 cup
Chana daal - 1/4 cup
Red whole chili - 4-5
Garlic cloves - 4-5
Fenugreek/ methi - 1/2 tsp
Tamarind - walnut size
Ghee/ sesame seed oil/coconut oil - 2-3 tbsp
Sesame seeds - 1/4 cup (optional)
Cumin seeds - 1 tbsp
Mustard seeds - 1/2 tsp
Corriander seeds - 1.5 tbsp
Curry leaves - 20
Asafoetida/heeng - 1/4 tsp
Salt to taste

Method

Roast each ingredient one by one and cool
Grind into coarse powder and store in air tight container and freeze

Comments

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