Masala idli

The reason for this idli to come up on the table and get a click is...... the scorching sun...me forgot to refrigerate left over idli batter till afternoon, due to hot climate it's more fermented, was too sour to be an idli, i requested MOM to suggest for transformation, she gave me this idea......which was sooo simple yet tasty and different.........if you gals have the same issues....give it a try and you will simply love it..............

METHOD:
For 2cups over fermented idli batter, Take 2tsps.oil, once its hot enough add 1tsp.urad dal, 1/2tsp.mustard seeds, 1/4tsp.jeera, once they start to splutter add curry leaves, 1/4cup shredded carrot, 1/8cup chopped beans(optional), 2green chillies(finely chopped), 1''ginger(finely chopped), few dashes of hing, fry for a min. remove from the flame and add them to fermented batter, adjust the salt if needed, mix well. Add the batter to idli plates, steam them and enjoy
tangy yet tasty masala idlies.