1.5 cups yogurt
2 cups buttermilk
6-7 curry leaves
Dahi vada powder
1 piece ginger
Grind the chillies, ginger and curry leaves in the blender.
Mix with yogurt and buttermilk.
Add salt to taste. Cut the idlis into cubes and fry in oil until slightly brown.
Dip the fried pieces for just 2 seconds in water and transfer to the yogurt-buttermilk mixture.
Let soak for 1 hour.
Sprinkle lightly with chilli powder, dahi wada powder and garnish with coriander.