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Wednesday, 19 October 2011

Leftover idlis- 8 nos( idlis should be at least a day old, fresh idlis are not 
suitable for making machurian)
Green chillis( finely chopped)-3
Onion large( diced)-1
Garlic cloves( minced)-3
Curry Leaves- few
Light soy sauce- 2 tsp
Green chilly sauce- 1 tsp
Ajinomoto- 1/4 tsp
Sugar- pinch
Salt- 1/2 tsp
Oil- 2 tbsp

Spring onions/ Green onions( Chopped)- few tbsp( optional to garnish)

For batter
Cornflour- 4 tbsp
Maida- 2 tbsp
Red chilli powder- 1/4 tsp
Red food color- pinch
Salt- less than 1/4 tsp
Oil to deep fry idlis

Cut idlis into equal sized cubes. In a bowl add cornflour, maida, red chilli powder, red food color, salt and required water to make very thin batter. Mix well until smooth and thin batter is formed. Heat enough oil in a pan to deep fry the idlis. When oil is hot, dip idlis in prepared batter and drop it into hot oil. Fry the idlis until golden brown and crispy. Drain the deep fried idlis on paper towel and allow to cool. In another sauce pan heat 2 tbsp oil, when oil is hot add the diced onions, garlic, curry leaves and green chillis. Saute the onions, garlic and green chillis for few mins, now reduce the heat and add the light soy sauce, green chilly sauce, ajinomoto, sugar and salt to the onions. Stir well the mixture and add couple of tbsp of water until a light sauce is formed. Now add the fried idlis to the onion gravy and stir well until the sauce is well coated on all idli pieces. Increase heat and stir fry the idlis until dry and crisp.

Note: do not add to much of water to the onions, add only couple of tbsp of water, otherwise idli may become soggy due to heavy sauce.


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