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Gourmet Fried Idly
Category : Dosas and pancakes, Onion
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cut onions and green chillies into fine pieces, cabbage into slightly longer pieces.
- Cut ginger into small, but not too fine pieces, cut the tomato into smaller pieces (after removing and discarding seeds).
- Cut about 6 cooked Idlies into 4 pieces each to a total of about 24 pieces.
- Heat 2 tbsp of gingely or olive oil in a pan and fry onions, green chillies and cashews for about 3 minutes first and then add cabbage, tomato pieces, ginger, curry leaves, corriander and mint and fry for another 3-5 minutes.
- Add salt to taste. During the last 1-2 minutes of frying, add chilli powder and turmeric. Fry till the rawsmell of turmeric disappears.
- In a frying pan, deep fry the idly pieces in cooking oil.
- Mix the fried idlies with the fried vegetables and add a few drops of lemon for taste.
- The dish should preferrably be served while the idlies are crisp.
Ingredients:
large onion: 1/2
cabbage: about 1/4 lb
tomatos: 1 (cut, remove and discard seeds)
green chillies: 3-4
Spices:
corriander leaves
turmeric powder: 1/2 tsp
chilli powder: 1 tsp
salt to taste
curry leaves: about 10
ginger: a small piece, coarsely grated
jaggery: 1 tsp (for that distinct sweetness within spiciness)
cashews: about 10
mint leaves: 2-3 (optional)
Other Ingredients:
cooking oil
lemon: half
large onion: 1/2
cabbage: about 1/4 lb
tomatos: 1 (cut, remove and discard seeds)
green chillies: 3-4
Spices:
corriander leaves
turmeric powder: 1/2 tsp
chilli powder: 1 tsp
salt to taste
curry leaves: about 10
ginger: a small piece, coarsely grated
jaggery: 1 tsp (for that distinct sweetness within spiciness)
cashews: about 10
mint leaves: 2-3 (optional)
Other Ingredients:
cooking oil
lemon: half
