Idli (steamed, leftover)

इडली · ಇಡ್ಲಿ · இட்லி · ఇడ్లీ

Pantry

Eaten fresh with chutney and sambar; a day old it becomes idli upma, podi idli and fried idli.

What to know

For anything that crumbles or fries, yesterday's idli is the right idli. A fresh one is too wet — it smears into paste in a hot pan instead of breaking into pieces that hold.

Storing it: Covered, at room temperature for a day, or refrigerated for two and steamed briefly to soften before use.

Measures

1 piece ≈ 45 g

Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.

Recipes using idli

None published yet.