Fried Idli with vegetables

Serves: Two persons. Preparation time: 15 minutes. 

Ingredients:
18 small Idlis (refer to Idli recipe)
Ghee/oil to roast the Idlis
Cilantro
1 Tsp Salt

For tempering:
1 Tbp Oil
1 Tsp Mustard seeds
1 Tsp Jheera Seeds
1 Tsp Red chilli powder
1/2 Tsp Turmeric
1 pinch Asafoetida
1 pinch Fenugreek powder
5 curry leaves

Chopped vegetables:

Green bell pepper/Capsicum
Carrot

Green chilli

Onion

 Potato
Soft ripe Tomato

Fistful  of green peas

Method:

1. Quarter the idlis and set aside. 

2. Place the oil on medium heat in a saucepan. When it is hot, add mustard seeds. When they crackle, add all the tempering ingredients and the vegetables (but not the tomatoes). 

Mix well, cover and let it cook until the vegetables are done. It takes around 10 minutes, you can further roast them uncovered for longer if you like them crisp. You can add the salt right at the beginning, since salt draws moisture out of the vegetables & makes them crisp. However, if you want your vegetables steamed soft, add salt later. When the vegetables are almost done, add the chopped tomatoes and cook until the mixture looks slightly soupy. You may add some water/tomato juice if the tomatoes aren't juicy enough.

Meanwhile,

3. In a skillet, pour a few drops of oil/ghee, arrange the quartered idlis on the surface of the skillet and let them roast until you see the bottoms turning brown. Pour ghee generously if you like a fried effect. The idlis can be turned over to roast the other side too, however, I like one side done crisp, and the other side left undone. Transfer the browned quarters onto blotting paper and set aside. Fry/roast the next batch. 

When the vegetables are ready and the idlis are done, 

4. Add the idli quarters into the vegetables and mix in thoroughly. The soft side of the idlis absorbs the oil/soup of the vegetables while the roasted side stays crisp. Some of the idli quarters crumble during the mixing process. Cover & cook for a few minutes so the idlis soak up the soup/spice . Garnish with cilantro.

Serve hot. Goes well on its own and also with yogurt. 

Suggestions/Variations:

1. Fried Idli: Some people like to deep fry the idli quarters and serve them with chat masala. 

2. Idli Upma: Idli quarters/mashed Idlis are used instead of upma rava, and the item is prepared as per Rava upma recipe. 

3. You can follow your heart for this recipe, add whatever spice you like, add/omit vegetables as you wish, experiment with sweet corn, carrots, beans, include peanuts, bengal gram, etc.

Culture & Health:

This is a very mix & match dish usually prepared with leftover idlis. If you have very few leftover idlis, the addition of vegetables adds volume to the dish along with a varied taste. It can also be prepared with freshly prepared cooled idlis (hot idlis get mashed easily when handled).

Idli is a good source of protein & carbohydrate, the addition of vegetable makes it a complete balanced diet.

Trivia:

Whenever I have lots of Idli batter and I am bored of plain idli, I find this a very easy quick fix which is simply awesome to taste, with the added health benefits!!