Pan Fry Idli Recipe.

 Pan Fry Idli Recipe

Content

Semolina - one cup, sour curd - one cup (sour buttermilk can also be used), salt as per taste, fruit salt or ino - a small spoon, oil for tempering - a tablespoon, white sesame - half a teaspoon, mustard - Half a teaspoon, two tomato puree, sambhar masala - two teaspoons, red chilli powder - one teaspoon, turmeric powder - one fourth teaspoon, a pinch of asafoetida, curry leaves - ten to nine, green coriander - two tablespoons (Sliced), onion - finely chopped to a large size.

Recipe

Add yogurt to semolina and mix well. Prepare a thick solution by adding a little water as per the need. Cover for 20 minutes. If the solution is thick, add water. Mix salt and fruit salt together. Grease idli mold with oil. Pour the solution into the mold and cook it for fifteen minutes on medium flame in steam. It has to be cooked like normal rice idli. Put a knife or tooth pick in the idli to see if it is cooked or not. . Remove it from the pot when it is cold. Now heat the oil in the pan. First stir the mustard, add the white sesame seeds and add the onion and mix well by adding curry leaves, red chilli powder, turmeric powder. Keep the flame on medium and fry for a minute. Add tomato puree and fry for a minute or two. Now add sambar masala powder, add a little water and mix the idlis made. Turn the idlis over with a spoon using a light hand. Add coriander leaves and asafoetida and cover for a minute or two. Serve the prepared idli with coconut chutney.