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Leftover Idli Roast

Transform leftover idlis into a zesty delight with a quick South Indian roast, featuring a medley of spices, mustard and cumin seeds, and a splash of lemon juice—ready in just 25 minutes! A flavorful vegetarian dish blending traditional simplicity with a burst of savory goodness.
Course Breakfast
Cuisine Fusion, Indian, South Indian
Keyword breakfast, easy recipe, idli, Indian cuisine, leftover idli, Quick Recipe, simple recipe, south indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 5 to 8 leftover idlis chopped
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 green chili finely chopped
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 4 to 5 curry leaves
  • 1/2 cup chopped onion
  • 1 tsp sesame seeds
  • 1/2 tsp sambar powder
  • Salt to taste
  • A pinch of sugar
  • 1 tbsp lemon juice
  • 2 tbsp water
  • Fresh coriander leaves for garnish

Instructions

  • Heat 1 tbsp oil in a pan over medium heat.
  • Add 1/2 tsp mustard seeds and let them splutter. Add 1/2 tsp cumin seeds, chopped green chili, and curry leaves. Sauté until fragrant.
  • Add 1/2 cup chopped onions and cook until translucent.
  • Stir in 1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp sesame seeds, and 1/2 tsp sambar powder. Mix well.
  • Add the chopped idlis. Gently mix to coat with the spice mixture. Pour 2 tbsp water over the idlis. Mix thoroughly.
  • Sprinkle salt and a pinch of sugar. Stir well. Squeeze 1 tbsp fresh lemon juice over the idlis. Adjust to taste.
  • Garnish with freshly chopped coriander leaves.

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