Daily Idly - Recipe for Spicy Idly

When we have over fermented or left over idly batter, normally we make Dosa, Oothappam etc. Instead, we can season the batter and do this spicy idly.
Serve with coconut chutney, paruppu chutney and tomato pachadi.
 

Ingredient:

• Idly batter – 1kg
• Oil - 2 teaspoons
• Onion – 3 pieces nicely chopped (optional) (rate is doubled today)
• Mustard - 1 teaspoon
• Bengal gram dhal - 5 teaspoon
• Urad dhal - 5 teaspoon
• Asafotida Powder - a pinch
• Cashew Nuts – few (optional for kids)
• Ground Nut - a handful
• Green chilies - 5 to 10 (nicely chopped)
• Fresh ginger - a small piece
• Garlic Pearls – 10 pieces (chopped)
• Curry Leaves – few
• Mustard leaves - few

Method:

Chop onion, ginger, garlic, green chilies, curry leaves and mustard leaves finely.

In a kadai take some oil and when it is got hot add curry leaves and mustard. When it pops up, add the dhals and nuts, asafotida powder and fry till the all items turn into light brown. Then add chopped ginger, garlic, chilies. Fry for few more seconds. Add this mixture to the batter. While adding these mixtures add mustard leaves without frying. Mix well and make idles.

This is my favorite Steel Glass Idly (Remembering my MOM).

Same method. Use steel glass instead of idly stands.

Glass Idly