Masala Idli (Steamed Lentil Cake - South Indian Snack)

         
            

          This is a great way to use up all the leftover idlis. You can enjoy them for breakfast or as a tea-time snack. Choice is yours. Just a sprinkle of some idli podi (gun powder) will transfer this dish to the next level. I like using the Andhra special Nalla Karam Podi for its distinct flavour. So it is a very quick and an easy snack item to satiate your hunger pangs. 

• 8-10 leftover idlis, each chopped into four
• 2 tbsp. oil
• 1/2 tsp. mustard oil
• 1 whole dry chilly, broken
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1 sprig curry leaves
• pinch of asafoetida (hing)
• salt to taste
• 2 tbsp. nalla karam podi / any idli podi
• coriander leaves and chopped green chilies to garnish

          Heat oil and temper with whole dry chilly and mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, urad and chana dal. Saute till light brown.

          Add the chopped idli, nalla karam podi and salt. Mix well and fry for a minute or two. Serve, garnished with coriander leaves and chopped green chilies. Can be had with coconut chutney or simply as it is.