Cooking Time : 15 mins
Serve : 2
INGREDIENTS
Mini idli - 18
Black mustard seeds - 1 tsp
Asafoetida - 1/4 tsp
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 /2 tsp
Salt - to taste
Lemon juice - 2 tsp
Oil - 2 tbsp
Coriander leaves - 1 t bsp
Chopped onion - 1
Curry leaves - 10
Turmeric powder - 1/4 tsp
Red chilly powder - 1 /2 tsp
Salt - to taste
Lemon juice - 2 tsp
Oil - 2 tbsp
Coriander leaves - 1 t bsp
Chopped onion - 1
Curry leaves - 10
METHOD
Heat oil in a pan.
Add asafoetida,curry leaves and black mustard seeds to crackle.
Add onion n saute for one mins.
Add ginger, garlic paste and stir fry for 2 to 3 mins
.
Add mini idlies and saute for one mins.
Add red chilly powder turmeric powder and one tbsp water and mix well.
Now add salt and lemon juice and saute for 2 to 3 mins.
Garnish with coriander leaves .
Serve hot with green chutney and tomato sauce.
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