Fried Idlis

Since I've moved to Bangalore I've been making a lot of Idlis and Dosas. I especially love mini-idlis with hot sambar. But often, inevitably some idlis are left over. And well, you can't really have the same breakfast twice. So I've found a snack that works best for me with my evening chai (or coffee if you prefer). It's quite simple really.

You'll need:

• Leftover idlies - 4 if they are mini, 2 if they are regular
• 1 medium onion - julienne
• 1/2 tsp mustard seeds 
• 2-3 curry leaves
• 1 dry red chilli
• 1 green chilli - sliced long
• 1 tbsp oil 
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp sambar powder
• Salt to taste
• 1 tbsp fresh grated coconut (you can also use dry grated powder that is readily available)
• Juice of 1/2 lemon
• A pinch of sugar (optional)

How to

• Cut the idlis in to bite size pieces
• In a bowl, mix chilli powder, turmeric powder, sambar powder, salt and the grated coconut. If you are using sugar add that too. Mix well. 
• Add idlis to this bowl and rub the spice mix over them. Keep aside.
• Heat oil in a pan (preferably non stick). When hot, add mustard seeds, curry leaves, dry red chilli, green chilli and the chopped onion. Stir well and fry till onion turns golden brown.
• Add the spiced idlis and mix well. Cover and cook on a simmer for 1 min. Keep stirring in between to ensure that the spices are getting cooked well and do not burn
• Turn off the flame. Add lemon juice and mix well
• Serve hot. You can garnish with some fresh coriander leaves and grated coconut

Sabudana Vada

Most people eat it during fasts, but i just love the snackiness of it :). It does take some prep time though since the Sabudana needs to soak. So you need to plan at least 2 hours in advance.

You need:

1. Sabudana - 1 cup (soak for at least two hours)
2. Boiled potatoes - 4 small or 2 medium
3. Green chilli - 1 - finely chopped
4. Roasted unsalted peanuts - 2 tbsp (optional)
5. Red chilli powder - 1 tsp
6. Turmeric powder - 1 tsp
7. Salt to taste
8. Bread crumbs/ Maida/ Rice flour  - whatever is available to coat the vadas before frying
9. Oil to deep fry

How to:

1. Wash the soaked sabudana till all the starch is gone and only the pearls remain
2. Crush the peanuts
3. Mash the potatoes
4. In a bowl mix all ingredients (except the coating ingredients)  and knead well till it sticks together
5. Make small patties and roll them in the bread crumbs
6. Heat oil in a deep pan. When it's really hot, add the vada's to fry till they are a darker shade of brown
7. Serve hot with green chutney