Indian cooking is the most economical and clever way of cooking. We minimise the wastage of food, reusing it in different forms in many dishes. This is one such recipe!!
Idli is the most popular South Indian breakfast food. It tastes so soft when made fresh and leftover idli’s had to be transformed into other different ways for an appetizing meal. I have shared one such recipe before- Masala Idli. This thayir idli is one such recipe.
This is similar to ‘thayir vadai’, bit healthier when compared to it as there is no deep frying. This is ideal for evening snack. It can be prepared quick and it is very light on the stomach making it a healthy snack.
From kids to adults, everyone will like this recipe❤
- Leftover idli- 6 (cut into small pieces)
- Curd- 300 ml
- Green chilli- 1
- Cumin seeds- 1/4th tsp
- Coconut- 1 piece (size as shown above)
- Sugar- 1 to 2 tsp ( I used 1 tsp)
- Salt – as needed
- Mustard seeds- 1/4th tsp
- Split urad dal- 1/2 tsp
- Red Chilli- 1
- Curry leaves- 8
- Coriander leaves- 2 tbsp.
Cut the idlis into small pieces.
Whisk the curd and keep it separate. If the curd is very thick, add little water to dilute it.
- Both curd and yogurt can be used.
- Use sesame oil to temper.
- If the curd/yogurt is sour, use milk to grind instead of water.