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Not all food items can be repurposed, but some components of a meal can be utilised to create delicious new dishes quickly. Idlis are a prime example of such a versatile food that can be stored in the refrigerator and transformed into mouth-watering snacks the next day. Below, we present three recipes that will turn your leftover idlis into delightful new favourites on your dining table.
1. Masala Idli
Ingredients:
- Leftover idlis (4-5 idlis)
- Oil - 2 tablespoons
- Mustard seeds - 1 teaspoon
- Curry leaves - a few
- Onion - 1, finely chopped
- Green chilli - 1, finely chopped
- Ginger - 1 teaspoon, grated
- Turmeric powder - 1/2 teaspoon
- Red chilli powder - 1/2 teaspoon (adjust to taste)
- Salt - to taste
- Coriander leaves - for garnish
Method:
- Cut the leftover idlis into bite-sized pieces and set aside.
- Heat oil in a pan or skillet over medium heat.
- Add mustard seeds and let them splutter. Then add curry leaves and sauté for a few seconds.
- Add finely chopped onions, green chilli, and grated ginger. Sauté until the onions turn translucent.
- Add turmeric powder, red chilli powder, and salt. Mix well.
- Add the cut idli pieces to the pan and gently toss them with the masala mixture until the idlis are coated evenly.
- Cook for a few minutes, stirring occasionally, until the idlis are heated through.
- Garnish with freshly chopped coriander leaves.
- Serve hot as a delicious masala idli snack.
2. Idli Upma
Ingredients:
- Leftover idlis (4-5)
- Oil or ghee - 2 tablespoons
- Mustard seeds - 1 teaspoon
- Urad dal (split black gram) - 1 teaspoon
- Curry leaves - a few
- Onion - 1, finely chopped
- Green chilli - 1, finely chopped
- Ginger - 1 teaspoon, grated
- Carrot - 1, finely chopped
- Green peas - 1/4 cup
- Turmeric powder - 1/4 teaspoon
- Salt - to taste
- Coriander leaves - for garnish
Method:
- Crumble the leftover idlis into small pieces using your hands and set aside.
- Heat oil or ghee in a pan on medium heat. Add mustard seeds and let them splutter.
- Add urad dal and curry leaves to the pan. Sauté until the dal turns golden brown.
- Add chopped onion, green chilli, and grated ginger to the pan. Sauté until the onions become translucent.
- Add chopped carrots and green peas. Cook for a few minutes until the vegetables are slightly tender.
- Sprinkle turmeric powder and salt over the vegetables. Mix well.
- Now, add the crumbled idlis to the pan. Gently mix everything until the idlis are coated with the vegetable mixture.
- Cook for a few more minutes until the idlis are heated through.
- Garnish with fresh coriander leaves.
- Serve hot as a delicious and filling breakfast or snack.
3. Crispy Idli Tikki
Ingredients:
- Leftover idlis (about 4-5)
- 1/2 cup bread crumbs
- 2 tablespoons all-purpose flour
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for frying
For the dipping sauce:
- 1/2 cup yogurt
- 1 tablespoon chopped coriander leaves
- 1/2 teaspoon cumin powder
- Salt to taste
Method:
- Take the leftover idlis and crumble them into a bowl. You can use your hands to break them apart or use a fork to mash them.
- In a separate shallow bowl, mix together the bread crumbs, all-purpose flour, turmeric powder, red chili powder, garam masala, and salt.
- Heat oil in a frying pan or skillet over medium heat.
- Take a handful of the crumbled idlis and shape them into small tikki or patties.
- Dip each idli tikki into the breadcrumb mixture, making sure to coat it evenly on all sides.
- Place the coated tikki on the heated pan and shallow fry them until they turn golden brown and crispy. Flip them occasionally to ensure even cooking.
- Once the idli tikkis are crispy and golden brown, remove them from the pan and place them on a paper towel to absorb any excess oil.
- For the dipping sauce, mix together yoghurt, chopped coriander leaves, cumin powder, and salt in a bowl.
- Serve the crispy idli tikkis hot with the yoghurt dipping sauce on the side.
Enjoy your crispy idli tikkis! They make a great snack or appetiser.
