Idly milaga podi 1 spoon
Oil, mustard & curry leaves for tempering
- Make chapathies into small sized bits as shown in photo.
- Mix well with idly milaga podi.
- Heat oil in pan, do tempering.
- Add onions, sauté till it becomes transparent and fully done.
- Add chapathi bits and sauté only few times.
- A spoon of coconut oil (optional).
- Garnishing with coriander leaves (optional).