Ingredients
left over idli
mix potatoes onions cashews green chillies shelled peas coriander leaves hing powder Method
Boil potatoes and peal them Cut onions thin/small fry with chopped green chillies, cashews, curry leaves, turmeric powder and hing powder. Add tomatoes, shelled peas and fry until done. Add boiled, pealed, smashed potatoes and mix well with little bit of sugar for taste and salt. Finally add finely chopped coriander leaves and remove from the fire. Grease the idli stand and put a small spoon of idli batter. Place one table spoon full of aloo mix in a flat spoon. Pour a spoon full of idli batter on top of the aloo masala and cover the stuffing. Allow it to steam as usual idlis.
- Toordal - 1& 1/2 cups (soaked for at least 6 hours, makes 12-14 idlies)
- Onion (one small), cilantro leaves (one handful), green chilies - 2 all of them chopped finely.
- Carrot - 1 grated.
- Cumin seeds - 1 teaspoon.
- Salt.
Method:
- Soak toordal for at least 6 hours, by adding little water grind them to coarse paste.
- Then add finely chopped onion, cilantro, chilies, grated carrot and cumin. Add salt and mix well.
- Add more water if required to make it to medium consistency. Batter should not be too thick or too thin.
- Smear little oil on to idly pans, pour the batter and steam for about 15 minutes.
- Allow the pan to cool a little so the idlies come out easily from the pan.
- I like to serve with little bit ghee and coconut chutney. Enjoy!
