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2 leftover idlis
for sweetened curd: 1 cup curd, 1 tsp sugar, 1/4 cup water
for tempering: 2 tsp oil, 1 tsp mustard seeds, 1 tsp jeera seeds, 1/2 tsp chana dal, 2 tbsp cashews, 2 green chilie, 2" piece ginger, pinch of hing
for garnishing: 2 tbsp finely chopped coriander, 1 tbsp namkeen boondi (soaked in water for 2-3 minutes), 1/4 tsp red chili powder (optional), 1/4 tsp salt, 1/4 tsp chaat masala
To prepare sweetened curd: In a large bowl take the curd, sugar, salt, and water.
Whisk and mix forming a smooth consistency curd.
Make sure the consistency is slightly watery, or else the idli will not absorb the curd.
For tempering: Heat oil in a pan. Add mustard seeds, jeera, and hing.
Then add chana dal and cook it well for 3 minutes.
Now add green chilies, ginger, and cashews. Splutter the tempering and roast the cashew until it turns golden brown.
Pour the tempering over the sweetened curd. Now add chopped coriander leaves on top.
To serve the idli bhalla, place 2 idlis on a plate, and pour prepared tempered curd over it generously.
Top with boondi and sprinkle a little chilli powder, salt, and chaat masala on top and serve cold.