Left over idli & vadai recipes

Left over Idli recipes-

Idli upma- crumble the idlis, depending on the no. of idlis, one will need 2-3 onions cut fine, green chilies to taste, salt to taste. For seasoning- ½ tsp. mustard seeds, 2 tsp. each of udad & chana dal, hing 2 pinch, curry leaves 1 sprig. In about 2 tbsp oil , add the seasoning, once it brown slightly, add the hing, curry leaves cut fine along with green chilies, onion, fry the onion till transparent, with little salt, then add the crumbled idlis, roast for a while.

Idli gulabjamuns- idlis 4, maida 2 tbsp, elaichi pdr. ½ tsp/ sugar syrup should be watery one, not like one string, oil to fry. Crush the idlis well, add maida mix well along with elaichi pdr. elaichi pdr. will remove the sour taste of idlis. Sprinkle few drops of water if you can’t roll the mixture. Make soft balls & fry in medium hot oil. You may put some nuts or sugar candy in between the balls before frying. Once light brown remove & put in sugar syrup, bring to boil, simmer for 3-5 min. let it soak for 30 min.

Idli rasgullas- idlis 3, rice flr 1 tbsp, ealichi pdr ½ tsp. mix all these well, adding few drops of water. Don’t make the balls too hard. Put in hot sugar syrup ( not too thick), while it is cooking, keep putting syrup on the balls to soak well. Let it simmer for 5-7 min.

Idli kulambu- idlis 4-5 cut into ¼ each to fry lightly in oil. 1 big onion cut fine, 2 tomatoes cut fine, green chilies to taste, dhania pdr. 2 tsp, chilli pdr. tot aste, haldi ¼ tsp. after frying idlis in little oil, remove, in the same oil do the seasoning- with mustard seeds, udad dal , chana dal, methi seeds, hing, ginger & garlic paste. Then fry the onion, add the tomatoes, add salt & fry, add the pdrs. & fry well. Add enough water ( 2 –3 cups), let it boil well & thicken slightly, add the fried idlis, remove & garnish with fresh dhania.

Idli fritters- idlis cut into 1” long pieces. Besan 1 cup, hing 2 pinch, salt to taste, omam & ginger pdr ½ tsp each/ make a batter with all these, heat oil. Soak the idli pieces in the batter for 10 sec. & then fry golden on both sides.

Vadai kulambu- paruppu vadai ( not medu vadai) 3-4, cut into small pieces & fry crisp in little TIL oil. Remove & keep, this can be stored long too if fried well. Left over sambar 3-4 cups. In the same oil, add the sambar 2 cups water let it boil well, adding little salt. Once it boils, add the vadais, let it cook for some time. Garnish with fresh dhania.

Idli bonda Morkulambu

Idlis 3, green chilies to taste, rice flour 1 tbsp, green coriander little cut fine, bind all these well, add few drops of water if necessary. Grind together grated coconut 2-3 tbsp, 1 tsp jeera, 3-4 green chilies. g For seasoning mustard seeds, udad dal, once the dal is golden, add the ginger garlic paste 1 tbsp, fry well, add the ground masala fry well, add curd 2 cups, water 1 cup, mix well, let it boil, add salt to taste, simmer, add the idli balls, let it boil for 2-3 min. remove.