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Recipe By: Annapoorni Padmanabhan
3 cups of crumbled idli, steamed rice cake
1/2 cup of finely chopped onion
2 green chillies, finely chopped
1/2 teaspoon mustard seeds
1 teaspoon idli milagai podi
1 tablespoon sesame oil
4 to 5 curry leavea, chopped
salt to taste
1. Heat oil in a heavy bottomed pan on medium heat; add mustard seeds and allow it to crackle. Add the chopped onions, green chillies and curry leaves. Saute the onions until tender.
2. Once the onion is sauted, add the crumbled idlis, idli milagai podi and salt. Stir to combine the ingredients well.
3. Turn off heat and serve hot.