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Idli is one of the most popular dishes in South Indian cuisine. The dish is usually made up of rice and urad dal. It is taken as a savoury dish for both breakfast and dinner. Idli is one of the most favourites for South Indian people. Most South Indian people consume idli on a regular basis and it is one of their favourite breakfast choices. Idli is usually had with some hot sambar and coconut chutney. So, let’s give some new colours to it. Here is a new recipe that will make idlis more delicious and mouth-watering.
- Ghee-As per taste
- Idli-4-5 nos(1portion)
- Idli powder -1 tbsp
- Vepudu masala- As per taste
Red chillies, coriander seeds, garlic, cumin seeds, salt, mustard and fenugreek seeds(optional).
Procedure for preparation:
- Take a pan and dry roast the red chillies and coriander seeds.
- Off the gas and then add cumin seeds, mustard and fenugreek(optional).
- Let it dry, add salt and grind them in a blender.
- Grind it as a fine powder and store in a air-tight container or glass jar.
- Take a saute or a non-stick pan( I prefer non-stick pans as they are coated and do not get sticky).
- Make sure that there is no water in the saute pan. Then, add ghee to it.
- While the ghee starts to melt, cut the idlis in cubes and keep them ready to fry.
- Toast the idlis in ghee on all four sides in slow flame until it turns slight brown. (It is toasted in slow flame to get cooked equally).
- At last, sprinkle idli powder and vepudu masala over the idlis.
- Flip it around the toasted idlis to spread it equally.
- Add ghee in the end to enhance the flavour of the dish.
- Transfer it into a bowl and garnish it with chopped coriander and serve hot.