Tawa Idli

Had made Kancheepuram idli's recently for dinner. Had got so excited with the texture of the idlis and ended up making so many more idlis than can be eaten..:-) So, they became Tawa idli's the next morning for breakfast;-) It was raining idlis from dinner until breakfast that in the end, I had to stop making idli batter for the next 10 days:-)

Tawa idlis are the best way to use up left over idli's and will always be an instant hit and you will be surprised there is no more left over. I have earlier uploaded a different version of this Tawa idli, which is more South Indian....Idli Upma while this is more a North Indian version!

Try making any of these versions and enjoy the flavours of the left over idlis....

Ingredients:

- 8-10 left over kancheepuram idlis or normal idlis
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 1/2 cup green peas
- 2-3 green chillies
- 1/2 tsp red chilly powder
- 1/4 tsp turmeric powder
- salt to taste

Seasoning:
- 1 tbsp gingely oil or cooking oil
- 1/2 tsp mustard seeds
- 1 tsp channa dhal
- 1 tsp urad dhal
- few curry leaves or coriander leaves

Prep time: 10 mins                             Cook time: 15 mins

Preparation:

- Cut the left over idlis into bite sized cubes.

- In a tawa, heat the oil and add the mustard seeds. Once they splutter, add the channa dhal, urad dhal and curry leaves and fry them till the dhals turn golden brown.
- Add the onions, green chillies and fry until they turn translucent. Now, add the green peas and tomatoes. To this, add salt, turmeric and chilly powder.
- Fry these until the raw smell of the chilly powder leaves and the green peas is cooked well. This may take 5-7 minutes.
- When the masala is cooked, add the cut idlis and mix up well such that the masala gets coated over the cooked idlis.

- Garnish with coriander leaves and serve hot with any sauce or chutney.

Note: Pls note, idlis already have salt. So, add only salt necessary for the masala to cook.