Crispy Idli Snack

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 1 to 2 servings

Ingredients

To Be Blended Into A Smooth Paste
4 to 5 tbsp plain flour (maida)
1/4 tsp chilli powder
salt to taste
water as required

To Be Grounded Into A Smooth Paste
3 to 4 small onions
2 medium tomatoes
3 to 4 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp sugar
salt to taste

Other Ingredients
kg 6-8 left-over idlis
1/2 cup bread crumbs for rolling
oil for deep frying

For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
6 to 8 curry leaves (kadi patta)
2 tsp oil

Method

Heat oil in a kadhai, dip the idlis first in maida-water mixture and then roll in to bread crumbs.Deep fry till they turn golden brown in colour and crisp from all the sides.Drain on an absorbent paper and keep aside.For the tempering, heat the oil in a pan and add mustard seeds.When the seeds crackle, add the urad dal and curry leaves.Add the ground paste and cook till it leaves oil on side.Then add the fried idli pieces and mix gently on a slow flame.Garnish it with lemon and coriander leaves.Serve immediately.