Who would have thought that leftover idlis could be transformed into such a tasty evening snack? Idli Tikka is a healthy, almost fat-free alternative to traditional tikkas and makes a perfect tea-time treat. Crispy on the outside, soft on the inside, and packed with aromatic spices, this recipe is sure to become a family favourite!
Ingredients Required
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4–6 leftover idlis
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2 teaspoons hung curd
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1 teaspoon tandoori masala
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1 teaspoon ginger-garlic paste
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A pinch of black salt
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Salt, to taste
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½ teaspoon chilli powder
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1 teaspoon coriander powder (dhania powder)
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1 teaspoon garam masala
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A pinch of turmeric powder (haldi)
Method
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For this recipe, it is best to use slightly firm or overcooked idlis rather than soft, spongy ones. Softer idlis tend to become soggy during marination.
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Cut the idlis into bite-sized squares.
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In a bowl, combine hung curd, tandoori masala, ginger-garlic paste, black salt, regular salt, chilli powder, coriander powder, garam masala, and turmeric powder. Mix well to form a smooth marinade.
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Add the idli pieces and gently coat them with the prepared masala.
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Cover and marinate for 5–6 hours to allow the flavours to penetrate.
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Thread the marinated idli pieces onto skewers. Alternatively, you can shallow-fry them on a tawa if you do not have skewers.
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Grill in a preheated oven at 200°C for 15–20 minutes, turning once halfway through, until lightly crisp and golden around the edges.
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Serve hot with mint chutney.
Very yummyyyyyy indeed!
