Ghee podi idli - Yummy with a twist

I used 12 medium sized idlis, which would serve 3 medium portions.

I used fresh idlis to make this. the below recipe works better with stale idli (a day old), especially when you leave it in the fridge overnight. It will be easy to crumble the idlis , the crumbs will be minute and uniform. in case of fresh idli, crumbling is a little challenging. 

Ingredients: 

1. Cooked idlis - 12 Nos

2. Curry leaves - 2 sprigs

3. Onion - 1 large - finely chopped

4. Idli Milagai podi - Gun powder - 3 tbsp

5. Salt - As required

6. Ghee - 2-3 tbsp 

7. Hing - 1 tsp 

Method:

1. Crumble the idlis well.

2. Add Ghee to a pan and allow it to come to a medium heat. 

3. Add curry leaves and fry for few seconds. Add Hing and the finely chopped onions. 

4. Fry the onions in ghee until golden brown. Frying the onion until golden brown is crucial, or else, it will not mix well with the idli crumble and all that you will end up with is chunky onions, which is a big no-no.

Add a pick of salt for the onions.

5. Once the onions are golden brown, add the idli crumble and mix well.

6. Add the idli milagai podi and mix well. Add a tablespoon of ghee before serving to enhance the aroma.

7. Serve hot.