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Idli Fry – An ode to leftovers -

I hate excess or waste, especially where food is concerned. It goes completely against everything that I stand for when I have to throw food away. So like most women I end up using leftovers in many different ways for Breakfast, lunch or dinner the next day. The trick usually is to jazz the main ingredient with some spices or extra additions, and you end up with an entirely new dish.


Like this spicy “Idli Fry” (steamed rice cake fry) that I made with leftover Idlis which I had made for breakfast the previous day. So instead of throwing away the leftover idlis, I did the best thing that I could and sautéed them in a mixture of Onions, Curry leaves, and a few masalas. Not only did the Idlis taste completely different and delicious but they also are filling. A perfect way to start your day.




Recipe: (Cooking time 15 minutes, serves 2-3)

6 – 7 Leftover Idlis (each idli cut into four pieces)

One medium sized Onion finely chopped

One green chilli finely chopped (you can use two if you want it spicy)

One tsp Mustard seeds

Two tsp Coconut Oil (you can use vegetable oil)

8 – 10 Curry leaves

One tsp Red chillie powder

One tsp Turmeric powder

Salt to taste

1 tbsp Pav Bhaji masala (you can use Sambhar masala instead as well)

Freshly chopped Coriander for garnishing

¾ cup warm water

1 tbsp freshly desiccated Coconut for garnishing (I thawed some frozen Coconut that I have bought from a store)

Heat oil in a large Pan and add the Mustard seeds, Green Chillies and Curry leaves and let them saute for a few seconds.

Add chopped Onions and cook till they have become translucent.

Add all the masalas and saute for 30 seconds.

Pour the warm water in the pan and let it come to a boil.

Add the Idlis and cook for 7 – 8 minutes till done.

Serve hot with Coriander leaves and desiccated Coconut.