1. Put the yogurt into a serving bowl. 2. Add water to thin and stir until smooth. If you like a thicker raita reduce the amount of water or leave it out all together. 3. Add salt to taste and stir to blend. 4. In a small frying pan put the oil, black mustard seeds and the red chili. Heat over high heat until the mustard seeds have popped for 5-10 seconds. 5. Quickly add the curry leaves to the oil and then stir into the yogurt. 6. Set aside the yogurt mixture. 7. Heat 1 cup oil, or as needed, in a saucepan for deep frying. Meanwhile, cut each of the the leftover idlies into four pieces. 8. When the oil is hot, deep fry the idlies, in batches, until light brown. Drain on paper towels. 9. When all of the idlies have been fried, add them to the yogurt. If desired, you may garnish the raita with the cilantro. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
