INGREDIENTS:
2 teaspoon vegetable oil
1/2 teaspoon split urad dal
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 dried red chillies
1/2 inch piece ginger, chopped
1 sprig curry leaves, chopped
2 green chillies, finely chopped
3/4 cup onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1 pinch asafoetida
20 button idlis
2 sprigs coriander leaves, chopped
1 teaspoon ghee
½ of a lime or lemon, juiced
INSTRUCTIONS:
Grease the idli plates with a small amount of oil and pour the idli batter into the moulds. Steam for 6-7 minutes until a knife inserted comes out clean. Remove the plates from heat and set them aside to cool.
In a pan, heat vegetable oil and add urad dal, mustard seeds, cumin seeds, dried red chilies, ginger, curry leaves, and green chilies. Allow the mustard seeds to crackle, then roast for a few seconds.
Add finely chopped onions and sauté for a few minutes until they turn soft.
Sprinkle salt, turmeric powder, and asafoetida. Add the idlis and coriander leaves, and sauté for a few seconds to coat the idlis with the spices.
Drizzle some ghee and squeeze lime juice over the mixture. Turn off the flame and mix well to combine.
Avoid cooking for an extended period after adding lime juice, as it may result in a bitter taste.