Sunday, 19 September 2010

Idly roast

There were few left over mini idlies not eaten by my little one, during morning rush. When I asked him to eat them in the evening, he said Naaaa…So, I have implemented

Roasted Mini idly

Mini idly
Grated carrot - 2 tbsp
Chopped capsicum - 2 tbsp
Curry leaves
Mustard seeds

I have used this special pan (Ponganala penam)

Smear the moulds with little oil
When it is hot, place the mini idllies into each mould and fry them until golden colour. Turn them and allow frying the other side.

Take a deep frying pan and add 1 tsp of oil.
When it is hot add mustard, curry leaves, grated carrot, capsicum and a pinch of salt. Stir for a minute, still capsicum and carrot should retain their crunchiness
Finally add the roasted idly to the mixture, toss it and serve warm.

Roasted idly - crunchy outside and soft inside

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