“First comes thought; then organization of that thought, into ideas and plans; then transformation of those plans into reality. The beginning, as you will observe, is in your imagination.”
Sometimes something ready in an instant seems so tempting. And so does a makeover, complete at the snap of your fingers. It gives instant gratification. Like the humble idlis that make their appearance at the breakfast table quite often. The idlis may be welcomed with great enthusiasm or may be looked down upon. But its not so when they are transformed into a spicy and instant evening snack. As then the little wedges of idlis coated with spices are well received and with great joy!
These tikkas are the result of a hungry ‘me’ and the hungry ‘family’ searching for a way to calm the hunger pangs. That was the plan. Then cool, rainy weather only added to the motivation to ‘create‘ something spicy. So the idlis leftover from breakfast were transformed into ‘tikkas’ and the initial plan became a reality.
As this is a quick recipe I do not want to engage in lengthy conversations today, details about the taste and flavors. Because I suggest you take a break now and head over to make these mouthwatering snack, that has emerged from humble and simple beginnings and merged with flavors of the popular Punjabi delicacy. And if you do not have leftover idlis at the moment then plan to make idlis real soon so as to try these ‘Idli Tikkas‘.
Before moving onto the recipe I would suggest it is best to use softer variety idlis for this recipe for best results.
- 3 soft idlis, at room temperature
- 3 tbsp curd
- 1 1/4 tsp pav bhaji masala powder
- 1/2 tsp garam masala powder
- 1 tsp coriander powder
- 1/4 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp raw mango powder (amchur)
- 1 tsp lime juice
- 1 tsp vegetable oil
- salt to taste
- vegetable oil as needed to shallow fry
- chaat masala to sprinkle
- fried curry leaves or chopped cilantro
- Cut each idlis into 8 wedges (cut into 4 slices and then cut each slice into 2 more)
- In a bowl mix together all the marination ingredients. Add the cut idlis and toss gently.
- Set aside for 5 to 10 mins.
- Heat a pan and drizzle lightly with oil. Arrange the masala coated idli wedges and fry on all sides till lightly toasted on all sides.
- Remove and transfer to serving plate. Sprinkle few pinches chaat masala. Garnish and serve hot.
- You can skip curd but the tikkas turn out super spicy without curd.
- Make from soft variety idlis for best results.