3 kinds of spicy idlies | Dedicated for idli lovers  

Kadappa kara idli
To powder
2 tablespoons fried gram dal
7 to 8 garlic pods
For masala paste
10-12 kashmiri red chillies soaked in water for 1/2 hour
1 small lemon sized tamarind soaked in water
Other ingredients
1 tablespoon oil
1 onion finely chopped
Few curry leaves
15 mini idlies
Salt to taste
1 tablespoon jaggery
Coriander leaves to garnish
Method
Grind ingredients under 'to powder' without adding water to a fine powder
Grind ingredients under 'For masala paste' adding water to a fine paste
Heat oil in a pan, crackle mustard seeds, add curry leaves and fry onions. Add tamarind chilli paste, water ad cook until raw flavor goes away. Add mini idles. Mix well until masala is coated in the idli. Lastly add the garlic powder and mix well. Sprinkle coriander leaves and serve hot
Tawa idli
10 mini idlies
3 tablespoons butter
1 tablespoon ghee
6 to 7 garlic pods finely chopped
1/2 onion finely chopped
1 handful coriander leaves
3 tablespoon idli gun powder
1 tablespoon pav bhaji masala
Coriander leaves to garnish
Method
Heat butter in a tawa and fry onion, garlic and coriander leaves. Add idli gun powder, pav bhaji masala. Spread the masala over the tawa and keep the heat in medium. Place the mini idlies over the masala and roast in medium heat for 2 mins. Meanwhile add ghee and idli gun powder over each idli. Flip the idlies once roasted on one side. Roast the other side also for 2 to 3 mins. Serve hot.
Chilli Idli
1.5 teaspoon oil
10 fried mini idlies
1/2 onion cubed
1/4 capsicum cubed
1 tablespoon chopped ginger and garlic
1 teaspoon soya sauce
1 tablespoon tomato ketchup
1 tablespoon red chilli sauce
1 tablespoon green chilli sauce
Salt to taste
1.5 teaspoon sugar
1/4 cup water
1/2 teaspoon pepper powder
Coriander leaves to garnish
Method
Heat oil in a wok. Add ginger and garlic. Fry for a while and add cubed onions. Make sure to keep the heat high. Fry onion for 5 seconds and add capsicum. Fry for 5 seconds and add all the sauces along with some water, salt and sugar. Add the fried idlies and toss them until the sauces are coated all over idlies. Finally add pepper powder and switch off the heat. Garnish with coriander leaves and serve
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