Ingredients:
• left over idlies 4
• green chili – 1 tsp, minced
• flour – 1.5 tbsp
• Milk – 200 ml
• grated cheddar cheese – 6 tbsp
• oil – 3 tbsp
• Butter – 2 tbsp
• Garlic – 1 tsp, minced
Method:
- Slice each idly horizontally into two parts.
- Grease a baking tray with oil.
- Brush the idlies on both sides, with remaining oil.
- Place them on the tray, cut side up.
- Place in a preheated oven (200 degrees centigrade) till they begin to brown.
- Meanwhile melt butter in a non-stick sauce pan.
- Add garlic, fry till golden brown.
- Add green chilies, fry for few seconds.
- Add flour, fry for 30 seconds.
- Remove from fire, stir in the milk, mix till smooth.
- Place it back on fire and cook stirring till the sauce thickens.
- Remove from fire, stir in ½ the cheese.
- Take out the baking tray from the oven; spread the idlies with the prepared sauce.
- Sprinkle remaining cheese on top. Return the tray to the oven and bake till the cheese melts.
- Serve hot with mint chutney or tomato ketchup.