“Taikile Mudde Podi (Tora Leaves Idly Fries)” … sometimes you just need to sit back, relax and take time off from kitchen work … a few dishes come to our assistance as they can be prepared in larger quantity and turned into tastier dishes in the following days … prepared some delicious crisp tava fries with yesterday’s muddo cutting them into even slices … also, kept aside some to prepare usli tomorrow … you can serve it as a side dish with any other dishes for lunch/ dinner … actually I finished off a few pieces as it is too … Yummilicious …
** This is just a take off recipe from muddo/ spiced steamed Idlies prepared by steaming in a large wide cake tin/ bowl, the recipe of which is already posted but will share the link at the bottom of this one. This is the usual method with all muddo/ patrado/ khotto/ idly in my home as is in many homes of my community too. We always prepare them in bulk and carry it forward to churn out more dishes that tastes equally good or should I say tastier.
** To prepare these fries, you will need to prepare the muddo first, you can either steam it in Idly vati or larger bowl, like that of cake tin. Once it is cooled, put it in fridge and let it stay overnight, this helps in hardening of the muddo, which helps in getting proper even shaped cuts. The next day just cut the required number of slices into desired shapes of square or rectangular as is adjustable to do so keeping the thickness of about ¼ to 1/3 inch.
** Heat Iron or Non stick tava and even spread about 1 tblsp of oil all over. Now dust the cut pieces evenly on all sides with fine rava (chiroti rava) to which you can add a little bit of chilly powder and salt for additional taste. Place them on the hot tava and drop a few drops of oil on top and sides of the pieces. Let fry on medium heat and once done on the bottom side flip it over and fry the other side too. Remove when they are fried crisp on both sides.
** Do not raise the heat to high while frying the slices or else they will get burnt and not get heated from inside out and lose out on taste. Also do not add too much of oil while frying them as these are tava fried, though you can deep fry them too, but there is no need for the same as they are already steamed which means they are cooked well. Continue in similar method with remaining pieces if any till all are tava fried and done.
** “Taikile Mudde Podi (Tora Leaves Idly Fries)” is done and ready to be served. These fries taste best when served immediately when done and slightly lose out on taste if not hot while serving. So always serve them hot from tava along with dal- chawal or any other dishes of your choice. However these are best served for lunch or dinner as is the usual practice in Konkani Saraswat Homes. Do try them out the next time and enjoy with your family.
** To prepare these fries you will definitely need to prepare the basic Muddo first. Here I have prepared with taikilo/ tora leaves, though you can prepare them with any edible leaves like, methi (fenugreek) leaves, moringa (drumstick) leaves, arbi (colocasia/ patrade paan) leaves, mullangi (radish) leaves, tambdi bajji (amaranth) leaves. etc. Sharing the link to Taikilo Muddo below, you may browse through the same and try them out …
** For “Taikile Panna Muddo (Tora Leaves steamed Idly)” Recipe, Please follow the link given below …
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Thanks.