Idli Fry

I came across this recipe in a Telugu newspaper's sunday edition. Fell in love with this simple and delicious recipe, that can be prepared using leftover idlis, the moment I read it.

Ingredients

Idlis : 4 (Click here for recipe)
Onion : 1; finely sliced
Oil : 1 table spoon
Curry leaves : 1 twig
Mustard seeds : 1 tea spoon
Chana dal : 1/4 tea spoon
Urad dal : 1/4 tea spoon
Green chilli : 2; slit vertically
Garam masala powder : 1 tea spoon
Salt : as per taste

1. Mash or cut idlis into pieces of desired size.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add dals and saute till they turn brown.
3. Add curry leaves and saute for few seconds. Add sliced onion and saute till it turn translucent.
4. Add chiilis, garam masala powder and salt and saute for few seconds.
5. Add the idlis and mix well. Serve hot.

Idli Upma

Idli upma is a simple and satisfying food prepared commonly with leftover idlis.

Preparation and cooking time : 5 mins (excluding steaming of idlis if using fresh ones)

Ingredients

 Idli : 6 (Click here for recipe)
Onion : 1 small; finely chopped
Salt : as per taste
Chilli powder or green chillis : as per taste
Turmeric powder : 1 big pinch (Optional)
Mustard seeds : 1 teaspoon
Urad dal : 1/2 teaspoon
Chana dal : 1/2 teaspoon
Cumin seeds : 1/4 teaspoon (Optional)
Curry leaves : 1 twig
Oil : 2 tablespoons

1. Mash idlis or cut into pieces of desired size.
2. Heat oil in a wok. Add mustard seeds and let them splutter. Add curry leaves, green chillis, dals, cumin seeds and saute till dals turn brown.
3. Add chopped onion and saute till they turn translucent. Add salt, turmeric powder and saute for few seconds.
4. Add the mashed or cut idlis and mix well. Remove from heat and serve while hot.

Note : If you are using chilli powder, add it along with turmeric powder.

Idli

Under the label Idli, I will present to you different types of idlis that I came across till now and dishes that can be prepared with leftover idlis.

Idli is a South Indian savory cake popular throughout India. Whether idlis turn out soft and fluffy or solid, white round bricks depends on fermentation. I use idli rava to prepare idlis unlike my mother who use rice (3 cups uncooked rice + 1 cup urad dal or 2 cups uncooked rice + 1 cup parboiled rice + 1 cup urad dal).

Ingredients

Idli rava : 2 cups
Urad dal : 1 cup
Rice flakes (atukulu/pohe) : 1 handful (optional)
Fenugreek seeds : 1 teaspoon
Baking soda : 1 big pinch
Salt : to taste
Oil : to grease idli plates

1. Soak idli rava, rice flakes, fenugreek seeds and urad dal separately for 5 hours.
2. Grind urad dal, rice flakes and fenugreek seeds into a fine paste.
3. Add this to the soaked idli rava, cover and leave overnight for fermentation. By morning the batter will be doubled in volume.
4. The batter should be of medium consistency - not too tight or watery.
5. Add salt and baking soda. Mix well and leave for 5 mins.
6. Separate the plates on idli stand and grease them with oil. Pour batter into the round impressions and put back the plates on to the stand.
7. Place the idli stand in a vessel with boiling water (I use pressure cooker without the whistle to steam my idlis), cover tightly and steam for 15 mins.
8. Remove from heat and run a spoon under each impression to separate idlis from the plate.
9. Serve piping hot idlis with sambar, chutney, allam pachadi or idli karam podi.

Use whole urad dal instead of split ones to prepare idlis. Fenugreek seeds aid in fermentation and to improve taste.