INGREDIENTS
Idli Chunks - 3 cups
Chilli Powder - 1 Tsp
Idli Milagai Podi - 3 Tbsps
Desiccated Coconut - 1 Tbsp
Crushed Peppercorns - 1/2 Tbsp
Urad Dal - 2 Tsps
Mustard Seeds - 2 Tsps
Curry Leaves - 2 Sprigs
Salt - To Taste
Ghee - 4 Tbsps
METHOD
Chill idli chunks for 10 minutes
Heat ghee in a pan and temper mustard seeds urad dal and curry leaves
Tip in the spice powders and salt to taste
Sauté in a very ow flame and add desiccated coconut
Sauté for a few seconds and add in the Idli chunks.
Toss gently till spices adhere and coat the idli chunks
Serve hot
Notes:
Add salt only if necessary
Adjust spices to suit your taste
A dash of sugar can be added if liked
I used eight medium sized idlis
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