Chef Kaviraj Khialani Shares Recipes To Use Leftover Idlis

Idli the word itself is so very inviting and appetizing to read and listento. A popular South Indian native which is today a globally accepted preparation, simple-healthy and versatile when it comes to preparing it in its classic form to the contemporary and not to forget the fusion touch.

Idlis are basically made with rice and dal combination but today we come across a variety of grains, legumes, pulses and even superfoods being involved with idli-making concepts.

Oats, Millets, Ragi, Bajra, Quinoa, Couscous, Sago, Poha, Sooji andthe likes all find themselves qualifying to be whipped and churned into that hot steamer and come out with a wondrous offering for us! Let us try defining this all time and all-day favorite delicacy Idli as I – Interesting, D- Delicate, L- Lovable, I – Innovative. While it continues to remain our most likable choice of a snacky affair we often end up making idlis a few more than we can actually compete over the dining table and be able to digest along with that chutney and refilled bowls of sambhar! There comes the question of what different and interesting to do with the leftover idlis the next day!

Here are a few ways of making tasty concoctions with varied tadka tothe Leftover Idlis!

Jhatpat Tadkewali Idli

Ingredients

• Leftover idlis 10-12
• Oil 2 Tsp
• Ghee 1 Tsp
• Curry Leaves 8-10
• Mustard Seeds 1/2 Tsp
• Cumin Seeds 1/2 Tsp
• Hing 1 Pinch
• Chopped Green Chilies 2 Tsp
• Ginger 1 Tsp Chopped
• Onions 1 Small Chopped
• Salt To Taste
• Turmeric Powder 1/2 Tsp
• Red Chili Powder 1/2 Tsp
• Water 1/4 Cup
• Coriander And Mint Leaves 2 Tbsp
• Chaat Masala 1/2 Tsp/ Dried Anardana 2 Tsp
• Lime Juice 2 Tbsp

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Method

• Prepare all the ingredients for the tadke wali idli.
• Heat oil and ghee in a pan add in the ingredients from hing to thetempering ones and splutter and crackle them for a few seconds.
• Add in the chilies and onions and saute them a few minutes add a little water and salt to taste.
• Now add in the spices and cook for 2-3 mins, place in the idlis cutthem into smaller pieces ideally and mix well.
• Add coriander and mint leaves and chaat masala/anardana andcover and cook in steam for 3-4 mins, serve hot with a splash of lime juice along with a chutney.

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Chaat Wali Idli

Ingredients

• Leftover idlis 10-12 Cut Into Smaller Pieces And Deep Fried

For the chaat:

• Curd 1 Cup Beaten (Sweet)
• Tamarind Chutney 2-3 Tbsp
• Green Chutney 2-3 Tbsp
• Schezuan Chutney 2 Tsp
• Onions 1 Small Chopped
• Tomatoes 1 Small Chopped
• Boiled Mashed Potatoes 1/2 Cup
• Green Chilies 2 Chopped
• Chaat Masala 1 Tsp
• Roasted Crushed Jeera 1/2 Tsp
• Mint And Coriander Leaves 2 Tbsp
• Pomegranate Seeds 1/4 Cup
• Sev/Papdis

Method

• Prepare all the ingredients as per availability for this chaat.
• Assemble the chaat ingredients and start doing the final set up onthe plates just before serving.
• Start with a base of little beaten curd and place a few crispy friedidlis, mashed potatoes, followed by the other ingredients to taste.
• Top with the chutneys of your choice add sev, crushed papdis,some fresh anardana, mint and coriander, a splash of lime juice and a dash of chaat masala.
• These kind of chaat recipes are pretty interesting for a change forthe family to come together and enjoy on the dining table.

Nutkhut Idli Ka Nashta

Ingredients

• Leftover Idlis 10-12
• Oil 1 Tsp
• Ghee 1 Tsp
• Curry Leaves 10-12
• Slit Green Chilies 2-3
• Ginger 1 Tsp Chopped
• Onion 1 Small Chopped
• Tomato 1 Small Chopped
• Salt To Taste
• Water 1/4 Cup
• Turmeric Powder 1/2 Tsp
• Red Chili Powder 1/2 Tsp
• Fresh Grated Coconut 2-3 Tbsp
• Coriander Leaves 2 Tbsp
• Amchur Powder 1/2 Tsp
• Roasted Crushed Peanuts 2 Tbsp
• Lime Juice 2 Tsp
• Assorted Veggies Like Cubes Of Boiled Carrots And Peas Etc.

Method

• Prepare all the ingredients for the idli ka Nashta recipe.
• Heat oil and ghee in a pan add in the ingredients for the tadkafollowed by onions, ginger, chilies and tomatoes.
• Add in little water to prevent burning, add in the boiled vegetablesof your choice and in goes the idli which has been processed to a coarse powder in the mixer jar.
• Now add in some salt, turmeric, amchur and red chili powder,add in the fresh coconut, peanuts and toss it all well.
• Cook the mixture for 2-3 mins and add coriander leaves and asplash of fresh lime and serve hot.

Tak-A-Tak Idli

Ingredients

• Leftover Idlis 10-12
• Oil 1 Tbsp
• Ginger-Garlic- 2 Tsp Mix Chopped
• Green Chili 2 Tsp Chopped
• Spring Onion 2 Tbsp Chopped
• Capsicums 1 Small Chopped
• Water 1/2 Cup
• Soy Sauce 2 Tsp
• Red Chili Sauce 2 Tsp
• Green Chili Sauce 2 Tsp
• Boiled Sweet Corn 1/2 Cup
• Salt And Crushed Black Pepper To Taste
• Corn Flour And Water Solution 2 -3 Tbsp
• Coriander Leaves 2 Tbsp Chopped
• Spring Onion Greens 2-3 Tbsp Chopped For Garnish.

Method:

• Cut the leftover idlis into smaller pieces and deep fry them untilgolden browned, drain and keep aside.
• Heat oil in a kadai add in the ginger, garlic, chili, onions and sautewell for 2 mins, add in the capsicums and water, sauces, salt and pepper to taste.
• Bring to a boil add in the corn flour solution thicken the sauce andadd coriander leaves, the fried idlis and mix well cook for 2 mins.
• Serve hot garnished with spring onion greens and serve withschezuan sauce.

Stay tuned to HerZindagi for more such recipes by MasterChef Kaviraj Khialani who isa food writer, food designer, author, consultant, and creative cuisine specialist. He has varied experience with hotels and airlines