From Salad To Shashlik: 5 Ways To Make The Most Of Leftover Idlis

Bored of the usual steamed idlis? It’s time to upgrade them.

What are the most ubiquitous and versatile of south Indian dishes? Dosa and idlis. Both have garnered such a strong fan following, in India and abroad, that it has become a dining table staple. Traditionally a breakfast dish, idli and its accompaniments of sambhar and coconut chutney has evolved as an all-day anytime meal because it is light yet filling. Finding yourself with leftover idlis is not an uncommon sight and while reheating them is one way to go but be more adventurous! Try out these ingenious recipes which give your leftover idlis a makeover. 

From shashlik to salad, here are five ways in which you can add an extra zing to your leftover idlis. 

Toss it
How about coating the leftover idlis with your favourite spice mix? As we mentioned earlier, idlis are quite versatile and capable of absorbing flavours. So bring out the traditional milagai podi or any other spice mix from your pantry. Heat some oil/ghee/butter in a pan, add diced leftover idlis and your spice mix and stir well till the idlis heat through and are coated well. 

Make a healthy salad
For days when you eat light without compromising on taste, try this quick leftover idlis salad recipe by Chef Ranveer Brar. Just chop leftover idlis into wedges and deep fry them in oil. Once done, take a bowl, mix your favourite spices and herbs with olive oil, and throw in a generous portion of vegetables (tomatoes, lettuce, bell peppers, etc.). Toss it all together and serve.  

Forget paneer and meat, make idli shashlik 
Here’s another exciting idea to transform leftover idlis: idli shashlik.  Begin with coating the chopped idlis in a paste of red chillies, oil, ginger puree, honey, tomato ketchup, black pepper, and salt. Once done, add chopped bell peppers and onion cubes and place all on skewers. Sear the veggies and idlis on a griddle pan and serve on a banana leaf. 

How about a sandwich?
Slice the leftover idlis horizontally from the middle (or take two idlis) and add a veggie/meat filling in the centre. Make sure the filling is dry so will ensure the idlis don’t get soggy. For people who love prawns, Chef Brar even has an idli prawn sandwich that you can make for a quick lunch or dinner. This can also prove a great way to use the leftover sabzi or curry resting in the fridge. 

Idli Pizza
Chef Gurdip Kohli Punj, goes a step ahead as she gives the leftover idlis a creative twist by topping them up with mushrooms and cheese to make a mini pizza. For those who aren’t fans of mushroom or cheese, you can swap them with toppings of your choice.


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