Ingredients:

• left over idlies 4
• besan (chick peas flour) – ½ cup
• Rice flour – ¼ cup
• chili powder – ½ tsp
• ajwain (omam) 1 pinch
• cooking soda 1 pinch
• oil to deep fry
• salt to taste

Method:

1. Cut each idli into flour long strips.
2. Mix rest of the ingredients together except the oil.
3. Add enough water to make a coating batter.
4. Dip idly strips in the batter and deep fry till golden brown.
5. Drain well and serve hot with coriander chutney.