IDLI FINGERS
Cut idli lengthwise, heat oil in a pan and fry till golden …remove
on absorbent paper sprinkle chaat masala…serve
with the chutney of your choice.
IDLI MASALA
8 idlis cut into cubes
1 medium onion chopped
2 medium tomatoes chopped
Ginger - 1"piece (finely chopped)
Green chillies – 2
2 medium tomatoes chopped
Ginger - 1"piece (finely chopped)
Green chillies – 2
1/2 tsp chili pwd
1/4tsp haldi(turmeric)
1/2 tsp mustard seeds
1/4tsp haldi(turmeric)
1/2 tsp mustard seeds
2 pinches of heeng
2tbsp chana daal soaked for half an hour
10-12curry leaves
Salt - to taste
10-12curry leaves
Salt - to taste
2tbsp refined oil
Heat oil in a pan add mustard seed when they splutter add
heeng then chana dal sauté ffor 1-2 min. add curry leaves ginger and green
chilies sauté for few seconds add onion sauté till translucent then add haldi
chili pwd salt sauté for few seconds add tomatoes mix well cook till tomatoes
are done add idlies mix well sprinkle around 4-5 tabs water sauté for 2-3
minutes. Remove from fire serve hot..
IDLI MUNCHURIAN
4 idlies cut into cubes
3tbsp maida and I tbsp cornflour
3tbsp maida and I tbsp cornflour
1sp galic mashed
Oil for frying
Oil for frying
For munchuriun
1 tbsp oil
1medium capsicum cut lengthwise
1 tsp garlic chopped finely
1 ginger tsp chopped finely
1 medium onion chopped into thick slices
1medium capsicum cut lengthwise
1 tsp garlic chopped finely
1 ginger tsp chopped finely
1 medium onion chopped into thick slices
¼ tsp ajinomoto
(optional)
1/2 tsp soya sauce, ½ tsp pepper pwd, 1tbsp tomato sauce ¼ tsp vinegar ½ tbsp cornflour mixed together with 6tbsp of water
Salt - to taste
1/2 tsp soya sauce, ½ tsp pepper pwd, 1tbsp tomato sauce ¼ tsp vinegar ½ tbsp cornflour mixed together with 6tbsp of water
Salt - to taste
In a bowl
mix together maida, corn flour garlic and salt make a medium batter with the help of water…heat oil in a
frying pan , dip idli cubes in this batter one by one and fry till golden..
Remove excess
oil from the pan add garlic when brown add ginger then add onion when its translucent
add capsicum sauté on high for 30 sec approx, add ajinomoto and salt saute once
add the water mixture when it comes to boil add idlies. Cook till idlies are
coated well serve hot ..
IDLI
PAKORHA
4 idlies
cut length wise into ¼ inch thick slices
For batter
4tbsp besan
¼ tsp
garam masala
¼ tsp
ajwain
¼ tsp
amchoor
½ tsp
garlic 1 green chili 1tbsp coriander leaves grind together to paste
Salt and
red chili to taste
Oil for
frying
In a bowl
mix all the ingredients of batter with
half cup of water to thick consistency ..heat oil in a pan dip each piece of
idli coat well with the batter deep fry till golden , remove on absorbent paper
serve with the chutney or sauce of your choice...
IDLI CHAAT
2 idlies cut into cubes1 medium boiled potato peeled and cubed
4tbsp beaten curd with salt to taste
2tbsp green chutney
2tbsp sweet chutney
4 papadies
¼ tsp chaat masala
in a plate arrange idli cubes then place potato cubes over it then breake papdies and plce over it. Now pour curd then green chutney the sweet chutney and lastly top with chaat masala…you can do variation by adding onions , tomatoes or veggies of your choice..also adjust seasoning to your taste
leftover idlies recipes |
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