Tempered ghee podi idli recipe leftover idlis cut, smeared in ghee, tempered with a basic tadka with idli podi sprinkled.
I usually make a simple version in dosa tawa itself..heat oil, add idli podi along with cut idli cubes toast and serve hot.But this is the version amma makes and I love it too…this is inbetween idli upma and idli podi toast.
I have always wondered how our elders turn even the leftovers to such tasty snack and avoid food wastage.So I have also stuck to this rule of no food wastage as far as I can.
So sometimes I intentionally make more idlis just to make this as I love it so much.
Tempered ghee podi idli recipe
Ingredients
To temper:
- 1 tsp ghee
- 2 tsp oil
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- a small sprig curry leaves
- 1 no red chilli
- a pinch hing
Instructions
-
Refrigerate the idlis for half an hour to make it firm to cut.Cut into small cubes.Add ghee.
-
Spread ghee well on the idlis and set aside.To a kadai add oil, ghee heat it add mustard seeds let it splutter.Then add the items listed under ' to temper', let it splutter.
-
Give a quick saute until dal turns golden.Now add the cut idlis.
-
Add idli podi.Mix well and roast for 3-5 mins low medium flame.Switch off and serve hot!
Notes
- You can add a tsp of ghee at the end to give a more unique ghee flavour.
- I used homemade mtr style idli podi.
- If you are serving for kids, then you can reduce idli podi to 1 tbsp.
How to make ghee podi idli:
- Refrigerate the idlis for half an hour to make it firm to cut.Cut into small cubes.Add ghee.
- Spread ghee well on the idlis and set aside.To a kadai add oil, ghee heat it add mustard seeds let it splutter.Then add the items listed under ‘ to temper’, let it splutter.
- Give a quick saute until dal turns golden.Now add the cut idlis.
- Add idli podi.Mix well and roast for 3-5 mins low medium flame.Switch off and serve hot!
Nei podi idli ready!
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