Idli Fry

This is a ‘cholestrol intensive’ snack. But it does not hurt to have it once in a blue moon, after all food is one of the good things in life that everyone must enjoy 😉 We first tasted it in my brother’s place when we had gone for an unexpected visit to his place. My anni had only left over idlis in hand and she made this tasty snack out of it. The below recipe serves two-three people, but it is so tasty that one person can eat this dish made for two. Lol 😀 

Ingredients

Left Over Idlis – 6  

Tomato – 2 medium sized – Cut into medium sized pieces

Onion – 2 medium sized – Cut into small pieces

Corriander Leaves – As required

Oil – For deep frying

Garam Masala – 1/2 tsp

Red Chilli powder – 1/2 tsp

Salt – As per taste

Turmeric – A pinch

Ginger Garlic Paste – 1/4 tsp (Optional, can be added if you like your food spicy)

Method of Preparation

Cut each idli into 6 pieces.

Heat the oil in the pan and deep fry the idlis. Keep the idlis spread on a brown paper or on a kitchen tissue paper so that the excess oil is absorbed. (Note: The idlis will soak a lot of oil when they are being fried)

Now take a fresh pan, and heat 2 tsp of oil.

Once the oil is heated, add the cut onions and saute it.

Then add the Ginger garlic paste.

Once the onion turns a light golden brown, add the cut tomatoes and mix well.

Then add salt, chilli powder, garam masala and turmeric.

Mix well and then add the idlis and mix well so that this mixture blends well with the fried idlis.

Garnish with corriander leaves and serve hot.

Idli Karam Toast

This is a very hot (karam) recipe. People who love eating hot food will surely like it. This is also made with left over idlis.

Ingredients

Leftover Idlis  – As required

Thellagadda Podi ( Garlic Karam Podi) – As per taste

Oil – As required

Method of Preparation

Mix the garlic karam podi with oil and make it into a paste.

Spread this paste on the front and back of each idli. The quantity of the paste can be adjusted to each person’s taste.

Then heat the dosa tava (Flat pan used for making chappatis and dosas).

Pour a little quantity of oil on the tava.

After the oil heats, place the idlis on the tava. Let them heat for a couple of minutes.

Then turn the idlis on the other side. Let this also heat for a couple of minutes.

After the idlis have roasted (you can see the top of the idli turning dark red) remove from the tava and serve hot.

Idli Upma

This is a very tasty upma made with leftover idlis. I have heard variations of the same recipe, but this is the one which my mom makes. The quantity of the upma depends on the number of leftover idlis. The quantities mentioned here serves 1 person.

Ingredients

Leftover idlis – 4

Idli Molaga Podi – As required

Onion – 1 (Big)

Mustard Seeds – 1/4 tsp

Urad Dal – 1/2 tsp

Oil – 1tsp

Note: For the Tamil or Telugu Equivalent of the ingredients, please refer the Glossary page.

Method of Preparation

With you hand powder the idli into small pieces.

Then mix required amount of molagai podi according to your with the powdered idli.

Then heat 1 tsp of oil in a pan. Then add mustard seeds.

After the mustard seeds burst, add Urad Dal and fry for 30 seconds.

After the Dal turns brown, add onion and fry until onion is half cooked.

Then add the powdered idli and mix well.

Keep it on the stove for about 2 mins and then remove and serve hot.