I have really picky eaters at home, its kinda hard to have idlies simply with any side dishes to them..i really need to break my head to bring them something different n tasty dish out of Idli often, i have already tried stuffing chicken in idlis , also with veggies like zucchini etc..my lastest attempt with left over idli is this idli n pepperbell masala...its quite simple with less oil as i toasted them in oven instead of frying as deep frying n prepared with our spices..they tastes really fantastic n no need of side dishes..even my last one named this dish as ' Idli briyani '..quite creative na!!!..have look friends...
5nos Leftover idli
1cup Red n Green bell pepper pieces
1no Onion chopped
1no Tomato chopped
1tsp Ginger garlic paste
1no Bay leaves, cloves, cinnamon sticks
1/2tsp Fennel seed powder
2nos Curry leaves
1tbsp Coriander leaves
1/2tsp Red Chilly powder
Oil
Salt
Cut the left over idlies as small pieces, preheat the oven at 350f n arrange the idli pieces over aluminium foil n toast them by turning on both sides for 15 minutes in oven..heat the oil in a pan, add the whole spices n fry them until they turn brown..add the chopped onion, tomato n ginger garlic paste with fennel seed powder n fry them until they turn mushy n raw smell of the ginger garlic paste disappears, add the curry leaves n pepperbell pieces to cook in simmer...
Dont overcook the pepperbell pieces, keep them tender...add the redchilly powder n salt n cook in simmer for a while..dont add water to cook the pepperbell pieces, now add the toasted idli pieces to the masala n toss them gently until they get well coated with the masala, add the chopped coriander leaves n put off the stove..
Delicious Masala, kids will love this..
On the way to
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