Mini idlis or usual idlis cut into quarters: 1 large bowl
Oil 2 tea spoons Ghee 1 tea spoon
Cumin seeds 1/2 tea spoon
Mustard seeds and urad dal 1/2 tea spoon each
Pepper powder 1 tea spoon heaped
Hing powdfer 1/4 tea spoon
Thin slices of onion from 1 onion
Slitted green chilli 2
Salt to taste
Lemon juice 1 tea spoon
Curry leaves and coriander leaves
Grease the idli plates and pour the batter and steam them out to get idlis.
Heat a pan with oil and ghee. Saute it with mustard seeds, urad dal and cumin seeds. Add green chillies and onion and fry for few seconds. Add the Hing powder and curry leaves and stir well._x000D_
The onions need not be fried for long time. They should be crunchy. Now add the pepper powder and little salt. (Remember that the Idli batter already has salt)
Add the boiled idlis and mix gently.
Keep the flame low and allow the stuff to get shallow fry for 3 to 5 minutes.
Switch off the stove. Squeeze the lemon into it. Give a toss. garnish with coriander leaves.