Cut idli into 4-6 pieces
Deep fry till golden brown
drain using tissue paper
Garnish with corriander and serve
Cooking time : 15 to 20 minutes
Cut every idli into 4-6 pieces. Deep fry them till they are golden brown. Drain them using tissue papers. It can be directly served with ketchup or coconut chutney.
For garnishing:
Heat 1 teaspoon of oil. Add mustard seeds and jeera till they splutter. Add chopped onion, some salt, chilly powder, turmeric powder or if available, grated coconut and saute till onions are brownish. Spread the mixture over the fried idli. Corriander leaves can be added on top for garnishing.
(Cooking assistance : Milan Pandya, Photos courtesy : Sanjay Vaghela)
Table d'hôte 