5 idlis, chopped into small pieces,
1 small onion, chopped,
1 small tomato, diced,
1/2 tsp mustard seeds (rai),
8-10 curry leaves,
1/2 tsp asafoetida (heeng),
2 dry red chillies,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
Salt to taste,
Oil for frying,
Chopped coriander leaves to garnish.
Heat oil in a kadhai (wok). Add mustard seeds, let them splutter then add curry leaves, asafoetida, red chillies and onion. Saute onion till it is soft and then add tomatoes. Fry for 2 minutes, then add turmeric powder, red chilli powder, salt and add the chopped idli. Fry for some time, transfer to serving bowl, garnish with coriander leaves and serve hot.
1. This recipe can be prepared with fresh idlis or leftover idlis.
2. In case you are watching out for calories, then prepare this recipe in a non-stick pan, using less oil for tadka.
3. If you like Idli fry, then add more oil than normal and let the idli pieces fry well before you serve.