When you make idlis and a significant volume of the batter is left over, you may re-use that making dosas or Ramnan(Ramdan). However, if you have left over idlis, you can either make Idli Usli(Upma), make finger cuts and deep fry them in hot oil and name them idli fry or another alternative is to make Idli Roast.
Mother used to make idli roast and we used to eat it with simple coconut based chutney with or without hing or with coconut oil and raw mango pickle in brine. These are tasty and healthier compared to their cousin, Idli Fry popularised by Diana Restaurant in Udupi. I am fond of these roast idli slices and we make them often.
Try them. You'll like it for breakfast or tea time.
Ingredients:
Left over idlis - 8
Coconut oil or ghee - For shallow frying
Method:
Slice the idlis horizontally into 5mm thick discs.
Heat a shallow pan and drizzle some oil/ghee.
Arrange the sliced idlis on the pan and roast till golden on 1 side.
Flip over and roast till other side is also done.
Serve hot with chutney or curry of your choice, or with Chilly sauce and tomato ketchup.
Try them. You'll like it for breakfast or tea time.
Ingredients:
Left over idlis - 8
Coconut oil or ghee - For shallow frying
Slice the idlis horizontally into 5mm thick discs.
Heat a shallow pan and drizzle some oil/ghee.
Arrange the sliced idlis on the pan and roast till golden on 1 side.
Flip over and roast till other side is also done.
Serve hot with chutney or curry of your choice, or with Chilly sauce and tomato ketchup.
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