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Ghee Podi Idli

A simple dish made with leftover idlis that can be served as an after school snack.

Course Snack

Ingredients

  • 5 numbers Idli Cubed
  • 2 tablespoons Idli Milagai Podi
  • 2 tablespoons Ghee
  • 10 numbers Cashewnuts broken
  • 1 small Onion
  • 2 pods Garlic
  • 1 sprig Curry leaves
  • 1 small Carrot
  • 1/4 each Tri Colored Capsicum
  • 1 teaspoon Red Chili Powder
  • To taste Salt
  • To Garnish Coriander Leaves

Instructions

  1. Take the cubed idlis in a bowl. Add ghee and Idli Milagai Podi and mix to coat.

  2. Chop the onions, grate garlic, wash the curry leaves, finely chop the tri colored capsicum, grate the carrot and keep aside.

  3. Heat ghee in a pan and roast cashews till golden brown. Drain and keep aside.

  4. To the same pan , add the prepared vegetables and sauté till the onion turns soft.

  5. Add chili powder and salt. Mix.Add a little water if the mixture is too thick.

  6. Now tip in the cubed idlis. Mix gently.Cover and cook in low flame for a few minutes for the flavors to blend.


  7. Remove the pan from the stove.Transfer to a serving dish.

  8. Serve garnished with roasted cashew bits and chopped coriander leaves

Recipe Notes

  • I did not keep the idli in the fridge .If you have stored it in the fridge, bring it to room temperature and then use it.
  • Super soft idlis wont be suitable for this dish. So using the left over idli is the best option.
  • I have used tri color capsicum. You can use anything that you have at hand.
  • You can also use any version of Idli milagai podi for this dish