Ingredients:
Leftover idlis (Batter recipe)
1 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 green chillies
1/2 tsp turmeric powder
1/2 tsp lemon juice
Finely chopped coriander leaves.
Method:
Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies and turmeric powder to it. Finally add crumbled idlis and very little salt (since idlis already have salt). Mix well and add lemon juice and coriander leaves.
Serve with sambar/chutney
Ingredients:
1 cup Boiled rice
1 cup raw rice
1 cup blackgram dal
1 tsp cumin seeds
Few curry leaves
Little grated ginger
2 tbsp ghee
1 tsp pepper
A bit of asafoetida
Salt to taste
Method:
Soak both the rice and dal together for atleast 2 hours. Grind it to get a coarse batter.
Add salt, asafoetida and allow it to ferment for atleast 8 to 10 hours.
Before making idlis, add the cumin seeds, pepper, finely chopped curry leaves, ginger and ghee.
Steam them in an idli cooker, preferably in a plate. When the idli is done, cut them into pieces and serve with chutneys and sambhar.
