Transform Leftover Idli: Creative Recipes For A South Indian Classic

Have leftover idlis sitting in your fridge? Instead of letting them go to waste, consider transforming them into exciting new dishes with a touch of creativity. These South Indian staples can be reimagined into flavorful snacks or hearty meals with the addition of vegetables and spices. Here are two innovative recipes that will reinvigorate your idlis and offer a fresh twist on this beloved dish.

Fried Idli Chaat

Ingredients:

10-12 idlis
Oil for deep frying
1 tsp red chili powder
Black salt to taste
1 tsp chaat masala
1 tsp cumin powder
½ tsp sandwich masala
½ tsp dried mango powder (amchur)
4 tbsp melted butter
2 tbsp chopped fresh coriander leaves (plus extra for garnish)
Red chili flakes (for sprinkling)
2 tsp lemon juice
Sweetened yogurt (for drizzling)
Date and tamarind chutney (for drizzling)
Green chutney (for drizzling)
Sev (for sprinkling)
Masala dal (for sprinkling)
Masala peanuts (for sprinkling)
Fresh pomegranate pearls (for sprinkling)

Method:

Cut the idlis into quarters.
Heat enough oil in a pan for deep frying. Fry the idli quarters until golden and crisp, then drain them on paper towels.
Place the fried idli pieces in a large bowl. Add red chili powder, black salt, chaat masala, cumin powder, sandwich masala, dried mango powder, and melted butter. Toss well to coat the idlis with the spices.
Sprinkle red chili flakes and drizzle with lemon juice. Mix until evenly combined.
Transfer the idlis to a serving plate. Drizzle with sweetened yogurt, date and tamarind chutney, and green chutney. Garnish with sev, masala dal, masala peanuts, pomegranate pearls, and extra coriander leaves.

Crispy Tawa Idli

Ingredients:

8 leftover idlis, cut into cubes
1 tbsp butter
½ tsp garlic paste
½ cup finely chopped onions
½ cup finely chopped tomatoes
¼ tsp turmeric powder
½ tsp chili powder
1 tsp pav bhaji masala
Salt to taste
1 tsp lemon juice
2 tbsp finely chopped coriander (for garnish)

Method:

Heat the butter in a non-stick pan over medium flame. Add garlic paste and sauté for 30 seconds.
Add onions and cook until they turn translucent, about 2-3 minutes.
Stir in the tomatoes and cook for another 1-2 minutes, stirring occasionally.
Add turmeric powder, chili powder, and pav bhaji masala. Sauté for 1 minute, mixing well.
Add 2 tbsp of water and salt. Cook for an additional minute, ensuring the mixture is well combined.
Add the idli cubes and toss gently to coat them with the spiced mixture. Cook for 2-3 minutes until the idlis are crispy and heated through.
Garnish with lemon juice and chopped coriander before serving.
These recipes are perfect for giving your leftover idlis a delicious new life, transforming them into delightful and flavorful dishes. Enjoy the versatility of this South Indian classic with these inventive ideas.