Fried Tawa Idli with Coconut Chutney

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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



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