Idli batter - 2 cups

Oil - 2 tbsp

Milakai podi - 2-3 tbsp

Mustard seeds - ½ tsp

Jeera - ½ tsp

Lime juice - 1 tsp ( Optional )

To garnish:

Grated coconut - 2 tsp

Chopped coriander - 2 tsp

Make about 15 idlis & refrigerate.

In a kadai, heat oil.

Temper mustard seeds & jeera.

Add the milakai podi & then the idlis.

Lower the flame & mix well so that all idlis get uniformly coated.

Saute for 2, 3 mts.

If they are not soft, sprinkle 2-3 tsp water & cover on a low flame for a minute or two.

Remove & add lime juice.

Mix well & garnish with coriander leaves.

Garnishing is optional.