Roasted Mini idly
Grated carrot - 2 tbsp
Chopped capsicum - 2 tbsp
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