Leftover Idlis? 3 Spicy Kerala-Style Snacks You Can Try with leftover idlies!

Idli Makeover

 Don't toss those leftover idlis! Give them a spicy second chance with these easy evening shack-style transformations 

 Version 1: Idli Sautéed Cubes ( Idli sautéed with small onion, red chilli, and broken urad dal ഉഴുന്ന് പരിപ്പ്" (uzhunnu parippu) in Malayalam. makes it a perfect evening snack )

• Chop morning idlis into bite-sized cubes.
• Sauté in coconut oil with mustard seeds, split urad dal (uzhunnu), curry leaves, small onions, and dried red chillies.
• Toss until golden and crispy.
• Sprinkle a pinch of chilli powder for that evening kick!

 Version 2: Masala Crumbled Idli

• Crumble the idlis by hand.
• In hot oil, add mustard seeds, broken urad dal, chopped small onions, red chillies, and turmeric.
• Sauté the crumbled idli until lightly toasted.
• Garnish with fresh coriander. Serve with tea!

Version 3: Garlic-Infused Spicy Idli

• Slice or tear idlis into rough pieces.
• Fry crushed garlic, onion, curry leaves, and chilli flakes in coconut oil.
• Toss in idli chunks and stir-fry till golden.
• Add a splash of lime juice for a tangy twist!

Serve hot with a cup of chai, and you’ve got the perfect Kerala-style evening tea and kadi! 


===========================

Why Urad Dal is Used in Sautéed Idli Dishes:

1. Crunch and Texture:

o When urad dal is sautéed in oil, it turns golden and crispy, adding a crunchy bite that contrasts beautifully with the softness of the idli pieces.

2. Flavor Boost:

o It lends a nutty, earthy flavor that enhances the overall taste of the dish, especially when paired with sautéed onions and red chillies.

3. Traditional South Indian Tadka Element:

o Urad dal is a classic ingredient in South Indian tempering, often used along with mustard seeds, curry leaves, and dry red chillies to create a base that’s aromatic and flavorful.

4. Visual Appeal:

o The small golden bits of roasted urad dal add visual texture and make the dish look more appetizing.

5. Digestive Benefits:

o Urad dal is rich in protein and fiber and may aid digestion in small quantities when used in tempering.

In Short:

Using broken urad dal when sautéing idli cubes turns a simple leftover dish into a crispy, flavorful, and aromatic snack—a staple in many Kerala and Tamil kitchens.