Ingredients:

• Left over Idlis – 10 (kept in the fridge)
• Onion – 2, medium sized, cut fine
• Tomato – 2, medium sized, cut fine
• Cumin powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam Masala powder – 1/4 tsp
• Chilli powder – 1 tsp
• Salt to taste
• Oil – 4 tbsp
• Coriander leaves – to garnish

Method:

1. Cut each idli into 4 pieces. Deep fry in oil. Drain and keep aside.
2. Heat 1 tbsp oil and add the chopped onions. Fry for sometime and add the chopped tomatoes.
3. Add all the powders and a glass of water. Let the gravy thicken.
4. Remember to add salt to the gravy (idli has salt in it).
5. Add the fried idlis to the gravy just before serving. The idlis would be slightly crisp and would absorb the gravy also.
6. Garnish with coriander leaves and serve.

Recipe courtesy of Sify Bawarchi