Masala Coconut Idli Sanjeev Kapoor Khazana

Idlis sauted in coconut oil and then tossed in fragrant spices is a simple and easy way to make idlis a tad more interesting.

MASALA COCONUT IDLI

Ingredients

cup scraped fresh coconut
10-12 ready-made idlis, cut into 1 inch pieces
3 tbsps coconut oil
1 tsp split skinless black gram (dhuli urad dal)
1 tsp Bengal gram (chana dal)
1 tsp mustard seeds
tsp asafoetida (hing)
10-15 curry leaves
tsp turmeric powder
tsp red chilli powder
Salt to taste
2-3 tbsps chopped fresh coriander leaves
2 tsps lemon juice
Fresh coriander sprig for garnish

Method

1. Heat 2 tbsps coconut oil in a non-stick pan. Add the idli pieces and saut till they turn golden brown. Transfer in a bowl.
2. Heat remaining coconut oil in the same pan. Add split skinless black gram and Bengal gram and mix well. Cook till golden.
3. Add mustard seeds and let them splutter.
4. Add asafoetida, curry leaves and mix well. Reduce the heat to low, add turmeric powder, red chilli powder and salt and mix well.
5. Add the idlis, coconut and coriander leaves and mix well.
6. Add lemon juice, mix till well combined and take the pan off the heat.
7. Transfer into a serving bowl. Garnish with coriander sprig and serve hot.

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