Tadka idli

By Chef Rakesh Sethi

From Tea Time

Prep: 5 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Delicious way to serve leftover idlis – bursting with flavour and taste

Heat oil in a non-stick pan, add asafoetida and mustard seeds and let the seeds splutter. Add chilli flakes and remove the pan from heat.
Add turmeric powder and South Indian curry powder and mix. Place pan on heat again, add ¼ cup water and mix.
When water reduces slightly, add salt, curry leaves and green chillies and mix well.
Add mini idlis and cook till the idlis are heated through.
Transfer into a bowl, garnish with coconut and serve hot with a bowl of chutney of your choice.