Ingredients

• left over idlies 4
• ginger & garlic paste - 1 tsp
• chili powder - ½ tsp
• coriander powder - ½ tsp
• turmeric powder - ¼ tsp
• rice flour - 1 tbsp
• corn flour - 2 tsp
• mustard - ½ tsp
• dry red chili 1, broken into two
• green chili 1, slit
• curry leaves few
• onion - ½ cup, chopped
• grated coconut - ¼ cup
• coriander leaves - 1 tbsp, chopped
• oil - 6 tbsp
• lime juice to taste
• salt to taste

How to Make Idly Masala Roast

• Cut each idly into four pieces.
• Combine ginger-garlic paste, chili powder, coriander powder, turmeric powder, rice flour, corn flour and salt together.
• Add water and make a thick paste.
• Coat the idlies with this paste and keep aside for 15 minutes.
• Heat oil in a kadai.
• Add idli pieces and fry till golden brown.
• Drain and keep aside.
• Add mustard to the remaining oil in the kadai.
• When it pops, add red chili, green chili and curry leaves.
• After few seconds add onion and fry till brown.
• Add salt to taste.
• Toss in the idli pieces and coconut.
• Mix well and remove from fire.
• Sprinkle with coriander leaves and lime juice. Serve hot.