It’s a very simple south Indian preparation with crunchy bites with spring onions and the plantain chips with it. Regular dish with a slight twist always helps to have more.
- Heat oil in a pan and add mustard seeds, ground nuts, chana dal, urad dal, asafoetida, green chillies, red chillies and saute it.
- Now add curry leaves, turmeric powder and saute it, later switch off the flame.
- To it add capsicum, fenugreek powder, lime juice, sugar, salt, boiled or cooked rice and saute it.
- Now add spring onions from top and cover it with lid.
- For the chips heat oil in a kadai and in the meantime peel of the plantain and slice it lengthwise.
- Deep fry the pieces.
- Take little water in a small bowl and add some salt then mix it, now add few drops in oil.
- Once the bubbles stop take out the pieces on a tissue paper.
- Season them with black pepper powder, red chilli powder.
- For plating take a gel mould and add some spring onions then fill it with prepared rice and cover it with a leaf.
- Flip it across the mould on plate and serve with chips and some pickle.