SPICY CHILLI IDLI WITH LEFTOVER IDLIS

Hi friends,

Idli is the most common breakfast in the South Indian state of Tamilnadu. We usually land up having leftovers after any meal any day. When you have leftover idlis, you have plenty of options to make. I have shared my recipe of leftover idlis and named them spicy chilli idli.

Ingredients:

• Idlis (leftover) - 6, cut into desired size
• Onion - 1, chopped 
• Green chilli - 1, vertically slit
• Jeera (Cumin seeds) powder - 1/2 teaspoon 
• Ginger - 1/4 inch piece- chopped 
• Garlic - 3 cloves, finely chopped 
• Garam masala - 1/2 teaspoon 
• Tomato ketchup - 2 tablespoons 
• Red chilli powder - 2 teaspoon 
• Coriander powder - 1 tablespoon 
• Turmeric powder - 1/4 teaspoon 
• Salt - to taste 
• Oil - 3 tablespoons + 2 tablespoons 
• Water - 1/2 cup

Method:

• Heat oil in a pan
• Add the cut idlis and fry them in low-medium flame
• Remove and keep it aside
• Heat some more oil in the same pan
• Add the slit green chilli, chopped onions, garlic and ginger
• Sauté well 
• Add the jeera powder, turmeric powder, red chilli powder, coriander powder, garam masala and salt
• Sauté well 
• Add water
• Cook covered with a lid 
• Open the lid and once the water evaporates, add the fried idlis
• Sauté well 
• Add the tomato ketchup 
• Sauté well 
• Serve hot 

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POTTU KADALAI MAAVU MURUKKU

Hi friends,

Murukku or Chakli are one of the favourite savoury recipes of Indians. It can be prepared with a combination of different ingredients. This one is a recipe with fried gram and rice flour. Hope you also try this and enjoy.

INGREDIENTS:

• Rice flour - 1 cup
• Fried gram flour (pottu Kadalai Maavu)- 1/4 cup
• Butter - 1 tbsp
• Cumin seeds or jeera - 2 teaspoon (optional)
• Asafoetida - 1 tsp
• Salt - to taste 
• Water - 1/4 - 1/2cup
• Oil for deep frying

METHOD:

• Seive the rice flour and fried gram flour
• Add the butter and mix well (similar to the process of crumbling while preparing cake dough)
• Add the asafoetida and salt to the water
• Now, add the water to the flour
• Make a dough
• Cover it with a muslin cloth 
• Allow it to rest for 10 minutes
• Grease the murukku maker or sev maker  with oil 
• Fill the murukku maker or sev maker with the dough
• Prepare murukkus of desired shapes and thickness based on the patterned disc you are using
• Deep fry the murukkus in hot oil
• Remove from oil with the help of a puri strainer or the regular strainer 
• Place it on a kitchen tissue to drain off the excess oil
• Allow it to cool
• Store in an air-tight container 

Note:

You may use white sesame seeds instead of cumin seeds; basically for the flavour!

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