Ingredients:

• left over idlies 4
• Ginger & Garlic paste – 1 tsp
• chili powder – ½ tsp
• coriander powder – ½ tsp
• Turmeric powder – ¼ tsp
• Rice flour – 1 tbsp
• Corn flour – 2 tsp
• mustard – ½ tsp
• dry red chili 1, broken into two
• green chili 1, slit
• Curry leaves few
• Onion – ½ cup, chopped
• grated Coconut – ¼ cup
• Coriander leaves – 1 tbsp, chopped
• oil – 6 tbsp
• Lime juice to taste
• salt to taste

Method:

1. Cut each idly into four pieces.
2. Combine ginger-garlic paste, chili powder, coriander powder, turmeric powder, rice flour, corn flour and salt together.
3. Add water and make a thick paste.
4. Coat the idlies with this paste and keep aside for 15 minutes.
5. Heat oil in a kadai.
6. Add idli pieces and fry till golden brown.
7. Drain and keep aside.
8. Add mustard to the remaining oil in the kadai.
9. When it pops, add red chili, green chili and curry leaves.
10. After few seconds add onion and fry till brown.
11. Add salt to taste.
12. Toss in the idli pieces and coconut.
13. Mix well and remove from fire.
14. Sprinkle with coriander leaves and lime juice. Serve hot.