Idli Tikka (A Delicious Way to Use Leftover Idlis)

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!

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Ingredients Required

• 4–6 leftover idlis
• 2 teaspoons hung curd
• 1 teaspoon tandoori masala
• 1 teaspoon ginger-garlic paste
• A pinch of black salt
• Salt, to taste
• ½ teaspoon chilli powder
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon garam masala
• A pinch of turmeric powder (haldi)

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Method

1. 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.
2. Cut the idlis into bite-sized squares.
3. 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.
4. Add the idli pieces and gently coat them with the prepared masala.
5. Cover and marinate for 5–6 hours to allow the flavours to penetrate.
6. Thread the marinated idli pieces onto skewers. Alternatively, you can shallow-fry them on a tawa if you do not have skewers.
7. Grill in a preheated oven at 200°C for 15–20 minutes, turning once halfway through, until lightly crisp and golden around the edges.
8. Serve hot with mint chutney.

Very yummyyyyyy indeed!