Masala idli with coconut chutney
Leftover idli, cut up and tossed through a mustard and curry leaf tempering — a five-minute breakfast that beats anything from a packet.
Serves 215 minutes
How to make:
Cut the idlis into halves or quarters. Day-old idlis work better here than fresh ones, because they hold their shape.
Heat oil in a pan. Add mustard seeds and let them splutter, then curry leaves, green chilli and sliced onion.
Once the onion softens, add a pinch of turmeric and salt.
Add the idli pieces and toss gently so every piece picks up the tempering without breaking.
For the coconut chutney, blend fresh coconut, roasted chana dal, green chilli, ginger and salt with a little water, then temper with mustard seeds and curry leaves.
Serve immediately, while the edges are still crisp.
Notes:
Make the idli batter once at the weekend and this becomes a genuinely quick weekday breakfast.
