Masale Idli

Our grandmothers were very creative when it came to using left overs. They lived in a world without Microwaves and Refrigerators so the task of preserving  and consuming left overs was rather hard. Since we have all these luxuries we did rather throw left overs in the refrigerator and heat it up the microwave. But because our grandmothers were so creative we have some really tasty bits to eat. So here is one such recipe. Back in the days when Idli batter was left over and turned a little too tart for regular Idli this is what my Grandmothers and my mother did. Now I make it often not because I have to salvage the best out of a batter past it's prime, but because these are tart,spicy and very addictive!

We will need,

Idli batter 3 cups (preferably a few days old and rather on the tart side)
Onions 1 medium chopped
Dill /Sabsige soppu a handfull chopped
Curry leaves chopped
Green Chillies 2-3 (adjust according to taste) chopped
Peanut oil 2 tsp
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Hing a dash
Salt to taste.

Method:

• Heat oil in a pan, throw the mustard seeds, Jeera and Hing. Once the spices stop spluttering, throw in the onions. 
• Once the onions are translucent,  add the curry leaves and green chillies. Turn off the heat and allow it to cool down completely.
• Once the onions are cool, stir them into the batter, stir in the dill leaves adjust salt and prepare to set the idlis.
• Follow directions on your Idli cooker and prepare the steamer. (Instructions vary so I am not elaborating here) Pour batter into Idli moulds just like regular Idlis and steam till they are cooked.  I use a regular pot with a lid. I fill the pot with an inch of water at the bottom and bring it a rolling boil. I place my filled idli stand and close the pot with its lid. My Idlis are done in about 10 minutes.
• Once the Idlis are done i.e. when poked with a wet finger it should not be sticky and is  firm, remove carefully and serve immediately with Pudina coconut chutney (coming up shortly) and ghee.