I have always been wondering why do left overs taste more delicious than the fresh ones…lol
Whether it’s Biryani, Kheer or any other food. Left overs are something that has always tingled my taste buds. I have kept myself into a practice of recycling the food left in the fridge, next day. I use the veggies to stuff in parathas or make sandwiches. The dal is often dried n stuffed in parathas. In short i love to re use the left food rather than throwing it into the dustbin (which is actually not good).
One of my favorite breakfast is Hot Idlis with Coconut Chutney, Molgapodi and Steaming Sambhar. Today i had the same and like always i had lots of batter left. Finished it all making 2 batches of idlis. Later i found that i was the only one left to finish them off 🙁 As i was already stuffed with a heavy breakkie, just thought to keep the idlis safe in fridge and use them again in lunch.
After few hours the idlis turned tight in the fridge, so i just cut them into four quarters and stir fried by tempering them with some cumin seeds, whole red chillies, curry leaves and sesame seeds. Woo Hoo! they idlis became more tasty as i could have ever imagined. Had some dry coconut chutney, sprinkled it and enjoyed my lunch to its fullest.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
helping
|
- 10 (fresh or left over) Idlis
- 1/2 tsp Cumin seeds
- 6 or 7 Curry leaves
- 2 chillies Whole red
- 1 tbspn Sesame seeds
- Salt as needed
- 2 tbspn Oil
Ingredients
|
|
- Take 10 Idlis and cut into 4 quarters and keep aside.
- Heat oil in a wok. Add cumin seeds, whole red chilies, curry leaves.
- As soon as it splutters add the Idli pieces and stir fry them all.
- Adjust salt if the idlis as salt less.
- Carefully fry the idlis so that they don't break.
- Now add sesame seeds and toss them all again.
Serve Hot with your favorite wet or dry chutney and enjoy it as breakfast or evening snack !!!
