Idli Fry.

Idli Fry:

Ingredients:

• Idli Batter

• 2-3 green chilis OR 4-5 dried red chilis

• 1 teaspoon mustard seeds

• ½ teaspoon salt

• 1 teaspoon turmeric

• 1 tablespoon oil

Recipe:

1. Put the idli batter in the steamer and make about 6-8 idlis (makes about 2 servings). Once the idlis have been cooked, cut them up into six pieces.

2. If you’re using green chilis, slice them in half. In a small pot, heat up the oil. Once the pot and oil are hot add the mustard seeds and sliced green chilis.

3. Let these saute for two minutes, then add in the salt and turmeric. Add more oil as needed. After another two minutes, add in the pieces of idli.

4. Evenly stir the idlis with the spices and green chilis. Taste test and add salt as needed, enjoy!

Chutneys:

Onion-Tomato Chutney:

Ingredients:

• ½ tablespoon urad dal

• 1 tablespoon chana dal

• 3 tomatoes

• 1 onion

• 3-5 green chilis

• 1 teaspoon cumin seeds

• 1 teaspoon turmeric

• 1 sprig curry leaves

• 1 teaspoon mustard seeds

• ½ teaspoon hing (asafoetida)

• 1-2 red chilis

• salt

• cooking oil

Recipe:

1. Start by roughly chopping your tomatoes and onions and keeping them aside. Now heat up a small pot with your cooking oil.

2. Once warm, add your jeera and let this cook for about one minute.

3. Add your urad dal and chana dal and sauté this for about three minutes. Keep an eye on these because they burn quickly. Once they are brown take them out and place them to the side.

4. Slice your green chilis and add them to the pot. Let them sauté for about two minutes then add your onions and tomatoes. Continue stirring these occasionally and cook for about 5-7 minutes or until it doesn’t have as strong of a smell.

5. Top with salt and turmeric and mix together for another minute. Put your mixture aside and let it cool.

6. Once cooled, add the mixture to a blender with your chana dal and urad dal mixture. Blend this until you get a smooth consistency.

7. In a small pot, add cooking oil and your mustard seeds. Cook this for two minutes, then add in your sprig of curry leaves, and red chilis. Cook until slightly brown then add your hing and blended chutney. Mix together and enjoy with your idli!

Coconut Chutney:

Ingredients:

• 2 green chilies

• 1 teaspoon cumin seeds

• 1 teaspoon coriander leaves (chopped) - 1 bunch

• I sprig curry leaves

• 1 teaspoon hing (asafeotida)

• 1 teaspoon mustard seeds

• 3 red chilis

• 1 inch ginger

• 1 cup freshly grated coconut

• 1 teaspoon urad dal

• tamarind or lime

• salt to taste

• cooking oil

• ½ cup of water

Recipe:

1. In a blender add the coconut, green chilis, ginger, tamarind/lime, a pinch of salt, and water. Blend this together until you get a thick creamy consistency. If it doesn’t look like a paste, add more water.

2. In a small pot, add mustard seeds, red chilis, cumin seeds, urad dal, hing, and curry leaves and cook this for about two minutes.

3. Once the red chilis are crispy, add the coconut chutney in and mix everything together. Let this simmer and enjoy with your idli!