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.
This recipe contains shredded raw mango. If you find getting hold of raw mangoes a challenge then you can easily substitute this with any other crunchy vegetable like radish
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With wedding season quickly approaching, brides and grooms are looking for the next ultimate cocktail to serve at their wedding receptions. The Keefer Bar is a Vancouver hot spot offering a funky,
