Ingredients:

• 3 – 4 – Left over idlis
• 1/2 – 3/4 – Onion (chopped finely)
• 4 – 5 – Dates (de-seeded)
• 1 – 2 tsp – Chutney powder
• 2 tbsp – Curds (beaten)
• 1 tbsp – Sev
• 5 – 7 – Papdi (crushed coarsely)
• 1 – 2 tsp – Butter or Ghee
• 3 – 4 strands – Cilantro (chopped finely)
• Salt – as per taste
• For the Tamarind Chutney:
• 1/2 – 3/4 tsp – Tamarind paste or 1 big Lemon sized pulp soaked in warm water
• 1 – 2 tsp – Jaggery
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Jeera powder
• Salt – as per taste

Method:

1. Heat butter or ghee in a pan,
2. Keep aside a few spoons of chopped onions for garnishing and add the rest to the pan.
3. Saute for about a minute until the onions are cooked completely.
4. Crush the idlis coarsely with your hands or the back of a spoon and add to the pan.
5. Mix well and saute until the idli is coated well with the ghee or the butter.
6. Add chutney powder and mix well.
7. Add salt and chilli powder, if required.
8. Transfer the contents into separate plates.
9. Add few pieces of crushed papdi.
10. Pour few spoons of tamarind chutney and curd all over the idli.
11. Garnish with remaining onions, cilantro, sev and serve immediately.
12. For Tamarind Chutney:
13. Soak dates in 1/2 a cup of warm water for about 10-15 minutes (If you are using tamarind pulp, you can use the same tamarind juice for soaking dates)
14. Add tamarind paste, jaggery and microwave for about 2-3 minutes OR until the dates become soft and the jaggery melts.
15. Blend the mixture to a smooth paste with a blender.
16. Add chilli powder and jeera powder and mix well.
17. Boil further for another minute to get the desired consistency.