Idli Stir-Fry

I make idlis once in a month. That’s not very often for a person from sourthern part of India. Since I make it occasionally, I tend to make batter which would be sufficient for at least 4 meals. First day it’s usually idlis for lunch and dinner. For dinner I usually make this idli stir fry. Next day for lunch it’s appe/guntpanglu. Then for dinner, I make masala dosa or uttapam. One batter which makes 4 different meals.

This is a quick recipe and a different variation if you have leftover idlis. 

Ingredients:

25 Idlis cut into cubes

1 tbsp Oil

2 tbsp soy sauce

1 tsp chili sauce

1 tbsp tomato ketchup

Salt to taste

2 tsp sugar

2 tbsp corn starch+3 tbsp water (Slurry)

1 cup water

1 tbsp ginger garlic paste

2 cups of veggies for stir fry(onions, green pepper, carrots, broccoli, baby corn etc)

Method:

• Heat oil in a pan, add onions and sauté them for a minutes. 
• Add ginger garlic paste and sauté until raw smell is gone. 

 

• Add other veggies and sauté until half cooked. 
• Add all the three sauces and mix well. 

 

• Add 1 cup water and let it boil. 
• Add the slurry and mix well and let it boil until the sauces thicken. This sauce mixture should not be too thick that it forms lumps. It should be able to coat the idlis.

 

You can adjust the quantity of liquid in the recipe. Add salt and sugar and mix well. 



Turn off the heat. Now, add the cubed Idlis into the sauce and mix until all the Idlis cubes are coated with the sauce. 

 



Notes:
1. This recipe can be made with leftover idlis or refrigerated idlis. Fresh idlis are very soft, so they might break if you mix them with sauces. 
2. Stir fry tastes best when eaten immediately after preparing it. If you are planning to have a late meal, add the idlis just before you are ready for dinner. If the stir fry sauce in the pan has thickened, you might have to add a little water to it.