COOKING
PROCEDURE

1
Cut the idlies 1/6 size pieces and keep it aside. You can also use mini idlies.
2
Heat oil in a pan add mustard seeds, Urad dhal and curry leaves once its crackle then add onion and green chilies sauté till little brown.
3
Then add chili powder, salt and Ajinomoto, mix well and then add idly pieces into that spice mix stir gradually till evenly coat on low flame.
4
Then sprinkle the idly chutney powder and stir well before the switch of the flame.
5
Garnish with chopped coriander leaves and serve hot.
INGREDIENTS QUANTITY
Idly 12 no’s
Gingely Oil 3tbsp
Mustard seeds 1tsp
Urad dhal 1tsp
Curry leaves 2sprig
Chopped Onion 2nos
Chopped green chilly 3nos
Kashmiri Chili powder ½ tsp
Idly chutney powder(Idly podi) 1½ tbsp
Salt If required
Ajinomoto 1tsp
Chopped coriander leave For garnish