Super soft and spongy idlis coated in spicy and tasty masala and tempered with mustard and cumin seeds are just perfect to pair with the hot cup of tea on lazy weekdays.Normally in South India, they use chutney podi and leftover idlis to make the podi idli or masala coated idlis but I use the simple basic spices, chat masala and amchur powder for some tanginess and that’s a huge hit at my house.
Ingredients
15-16 idlis
2-3 tablespoon extra virgin olive oil or ghee
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 teapoon chaat masala
1 teaspoon amchoor powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
few curry leaves
2-3 whole dried red chilli
salt to taste
Method
* Cut the idlis into four, six or eight equal parts depending upon the size of your idlis.
* Heat oil in a pan and add cumin, mustard dried red chilli and curry leaves. Let the seeds crackle.
* Keeping the heat on low add the rest of the spices and salt and stir vigorously.
* Add the sliced idlis into the pan and mix gently to coat the idlis in the masala.
* Remove from heat and serve with chutney and or tea.