Take the leftover idlis and cut them into bite-sized pieces.
In a pan, heat oil and add mustard seeds, chana dal, urad dal, hing, and curry leaves. Allow them to sizzle and pop.
Next, add all the spices and the cut idlis. Cook this mixture for a few minutes until it's well combined and heated.
Place the masala idlis in a serving bowl, then top them with sweetened curd, tamarind chutney, green chutney, chaat masala, pomegranate seeds, sev, and fresh coriander leaves.
Known for his signature eclectic style, he uses an array of ingredients and spices to create an interesting juxtapose of temperatures, textures and tastes
Harpal Singh Sokhi, has given cooking a fun and delightful statement with his style of cooking. Celebrating the festival of Lights, he shares three Diwali recipes to make the festive occasion more enjoyable.
Harpal Singh Sokhi, has given cooking a fun and delightful statement with his style of cooking. Celebrating the Festival of Lights, he shares three Diwali recipes to make the festive occasion more enjoyable.
