Heat 20 grams of Ghee in a large non-stick pan or tawa over medium heat. Add the cut Steamed Idli cubes and shallow-fry them until golden brown and crispy on all sides. Remove the fried Steamed Idli and set aside.
2
In the same pan, add the remaining 20 grams of Ghee. Once hot, add Mustard seeds and allow them to splutter. Then add Cumin seeds, Urad dal, and Chana dal. Sauté until the dals turn light golden brown.
3
Add Curry leaves and Asafoetida to the pan and sauté for a few seconds until fragrant.
