I love anything spicy and any recipes that uses leftover foods. Specially idlies and stuff like that. We never through away leftover idlies. We make upma or chilli idly out of it. I recently came across this recipe and ever since i wanted to try it so badly. This recipe is a fake version of the recipe which we get in saravana bhavan restaurant. If you are a fan of that recipe, then this one is for you. It taste so yummy, actually speaking it never taste like the idly which you grow up with.
If you try this once, i bet you will steam more idlies on purposely to make this one. The crispy fried idlies soaks up all the masalas which you add beautifully and some stay slightly crispy and some go moist and spongy. The masala is a hit in this recipe, it is lip smakingly good.
This is best when served hot with some onion raita. These spicy stuff needs that cooling raita on its side.
Preparation Time : 5 mins
Cooking Time : 30 mins
Serves- 3 to 4
Leftover Idly – 8 Kept in fridge overnight
Oil – 1 tblspn + for deep frying
Fennel Seeds / Saunf / Sombu – 1 tblspn
Curry leaves – 1 spring
Onion – 1 large chopped
Green Chilli – 2 chopped
Salt to taste
Sugar – 1 tsp
Ginger Garlic Paste – 1 tblspn
Chilli powder – 1 tsp
Coriander powder / Malli podi – 1 tblspn
Turmeric powder / Manjal podi – 1 tsp
Garam Masala Powder – 1 tsp
Tomato – 2 large pureed
Tomato Ketchup – 1 tblspn
Peas – 1 cup ( I used frozen )
Coriander leaves / Cilantro for garnishing
Lemon Juice as needed
Cube your leftover idlies and deep fry them in hot oil till golden. Drain them in some paper towel.
Now make the masala. Heat oil and add in some fennel and curry leaves.
Now add in onions, green chillies and cook them for a couple of mins till they turn golden.
Now add in salt and sugar and mix them well.
Add in ginger garlic paste and cook them for a min.
Add in chilli, coriander, turmeric, garam masala powder and mix well.
Add in tomato puree, tomato ketchup and cook them for 5 mins.
Add in peas and cook them for 5 more mins.
Pour in some water and mix them well.
Add in the fried idly pieces and toss well with the masala.
Press them firmly in the masala and simmer for 5 more mins.
Add in coriander leaves and lemon juice.
Mix them around. Serve immediately with onion raita.
|Take all your ingredients|
|Cube your idlies|
|Deep fry them in oil|
|Till they turn golden|
|Remove them to a plate|
|Now crackle some fennel in some oil|
|Add in curry leaves|
|Onions and Green Chillies|
|Saute till light golden|
|Add in ginger garlic paste|
|Some salt and sugar|
|Add in spice powders|
|Mix them well|
|Now add in tomato puree|
|Some tomato ketchup|
|And give them a good mix|
|Add in some peas|
|Pour in some water|
|Mix this well|
|Add in the fried idlies|
|And mix them well|
|Press them down firmly and simmer for few mins|
|Garnish with coriander leaves|
|Give a lemon squeeze|
|Mix it all up|