Idli_65

Name: Idli_65
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4-5 Idlis – cut in 4 pieces; to taste Salt; 1/2 tsp Degi Red Chilli Powder; 1/4 tsp roasted Cumin Powder; 1 tbsp Rice Flour; 2 tbsp Curd; as required Oil for frying; 2 tbsp Oil; 1 tsp Mustard Seeds; 1/2 tsp Fennel Seeds; 1 inch Ginger; 3-4 cloves Garlic; 1 sprig Curry Leaves; 2-3 Dry Red Chillies; 2 heaped tbsp Curd; 1/2 tsp Coriander Powder; 1 tsp Degi Red Chilli Powder; 1/4 tsp roasted Cumin Powder; 1/4 tsp Turmeric Powder; as per taste Salt; 1/4 tsp Black Pepper Powder; as required Fresh Coriander for Garnish

nijal food @Nijalfood

#ZB #nijalfood #idli65 #India #gujrat #ahmedabad #rajkot

nijal food @Nijalfood

#ZB #nijalfood #idli65 #India #gujrat #ahmedabad #rajkot

Saved

Ingredients

40 mins

2 servings

4-5Idlis – cut in 4 pieces
to taste Salt
1/2 tspDegi Red Chilli Powder
1/4 tsproasted Cumin Powder
1 tbspRice Flour
2 tbspCurd
as required Oil for frying
For tempering
2 tbspOil
1 tspMustard Seeds
1/2 tspFennel Seeds
1 inchGinger
3-4 clovesGarlic
1 sprigCurry Leaves
2-3Dry Red Chillies
2heaped tbsp Curd
1/2 tspCoriander Powder
1 tspDegi Red Chilli Powder
1/4 tsproasted Cumin Powder
1/4 tspTurmeric Powder
as per taste Salt
1/4 tspBlack Pepper Powder
For Garnish
as required Fresh Coriander for Garnish

Saved

Steps

40 mins

1

For Fried Idli
In a bowl add ldlis, salt, degi red chilli powder, cumin powder, rice flour curd mix it properly and make sure that its coating everything properly.Now deep fry them in medium hot oil until golden and crispy Remove and keep aside for further use
2

In a kadai heat oil and add mustard seeds, fennel seeds, ginger, garlic, curry leaves, dry red chillies and saute for a minute.Now add curd and saute until it leaves oil from the sides.Then add coriander powder, degi red chilli powder, cumin powder, turmeric powder salt and saute them until fragrant.Now toss in the fried idlis and make sure that it’s coating everything properly, finish it with black pepper powder.Serving in a serving plate and garnish with coriander leaves