Idli Kara Puttu | Idli Puttu | Idli Puttu made from Leftover Idlis

 

When we have leftover Idlies, the first thought that comes to mind is to make upma. Just crumble it and season with mustard seeds, urad dal, and chili powder to give it a little spice - this is the basic version. Refrigerating Idli for 4 to 5 hours or overnight will yield powdery crumbles and you can turn that into a delicious Puttu by adding nuts and other spices. 

VIDEO

STEP BY STEP LEFTOVER PUTTU IDLI:

INGREDIENTS:

Leftover Idli - 10 Onion - 1 Green chili - 3 - 4 Asafoetida - 1/4 tsp Turmeric powder - 1/4 tsp Curry leaves - few Coriander leaves - few Ginger garlic paste - 1 tbsp Peanuts - 1/4 cup Salt - to taste TO TEMPER:

Oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp

HOW TO MAKE:

Keep leftover idli in the fridge for 4 - 5 hours. It can be kept even for overnight. Make it crumbs in the mixer. Refrigerating idli yield perfect fine crumbs.

Heat oil in a pan splutter mustard seeds, urad dal and peanuts. Roast until golden brown. Add onion, ginger garlic paste, turmeric powder , asafoetida and curry leaves.

Saute and cook until onion translucent. Add idli crumbs.

Mix gently and add fresh coriander leaves. Leftover Idli Puttu is ready to serve!!

TIPS:

Refrigerating idli will result perfect crumbs.

Cashews can be added instead peanuts and other nuts can be added too.

Red chillies can be added instead green chillies.

Adding spices is absolutely your choice.