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You are here: Home / Breakfast / Tawa Idli Recipe, Spicy Tawa Idli with Leftover Idli

Tawa Idli Recipe, Spicy Tawa Idli with Leftover Idli

December 31, 2015 Leave a Comment

tawa idli recipe, how to make spicy tawa idli recipe

Tawa idli or tava idli is a delicious and quick snack – a medley of leftover idlis, some pav bhaji masala and basic spices, onion, tomato, and lemon juice. It takes all of 15 mins to make and tastes great as an evening snack with some tea or coffee. I also make a milder version of tawa idli for breakfast since it breaks the monotony of eating idli and chutney or idli upma, which is the usual recipe to use up leftover idli.

More tea time snack recipes?
Paneer stuffed bread rolls
Aloo paneer kofta
Palak aloo tikki
Vegetable cutlets

tawa idli recipe, how to make spicy tawa idli recipe
I am usually lazy to cook for just myself and end up eating dosa for breakfast, lunch, and dinner on days like that. Since I also make idlis in bulk and store them, I rotate idli and dosa through all meals. Needless to say, this gets a bit boring, especially the idli since I am not a huge fan of them. Dosa I can eat all day every day forever as long as I change-up the side dishes. So yeah, what do you do when you get bored with idli and don’t want to make anything else? You improvise with the idlis you have in hand and that’s exactly what I did.

Tawa Idli Recipe
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Tawa idli is a spicy recipe with leftover idli. The idlis are chopped and added to some pav bhaji masala and onions-tomato gravy. Finished with some lime juice and coriander, tawa idli makes a great tea time snack.
Author: nags
Recipe type: Snacks
Cuisine: Indian
Serves: 1
Ingredients
  • 4 idli, cubed
  • ¼ cup minced onions
  • 1 small, ripe tomato, cubed
  • 2 tsp ghee or butter
  • ¼ tsp mustard seeds
  • ¼ tsp turmeric powder
  • 1 tsp pav bhaji masala (adjust to taste)
  • ½ tsp grated ginger
  • 2 tsp lime or lemon juice
  • A fistful of chopped coriander leaves, for garnish
Instructions
  1. Heat the butter or ghee in a pan and add the mustard seeds.
  2. When they pop, add the onions, turmeric and ginger.
  3. Saute until the onions turn pink and fragrant.
  4. Next, add the chopped tomatoes and saute until they turn mushy.
  5. Meanwhile, get out your pav bhaji masala and chop the idlis into small cubes. I like to cut them smaller than normal so the flavours will mingle better.
  6. Once the tomatoes are soft and mushy, add the pav bhaji masala and salt.
  7. Mix well and cook for 30 seconds.
  8. Then add the cubed idli and toss well to coat.
  9. Finally add the lime juice and garnish with coriander leaves.
  10. Serve tawa idli hot with tea or coffee.
3.5.3208

Step by Step Tawa Idli Recipe:

1. Heat the butter or ghee in a pan and add the mustard seeds. When they pop, add the onions, turmeric and ginger. Saute until the onions turn pink and fragrant. Next, add the chopped tomatoes and saute until they turn mushy.

2. Meanwhile, get out your pav bhaji masala and chop the idlis into small cubes. I like to cut them smaller than normal so the flavours will mingle better.

tawa idli recipe, how to make spicy tawa idli recipe

3. Once the tomatoes are soft and mushy, add the pav bhaji masala and salt. Mix well and cook for 30 seconds. Then add the cubed idli and toss well to coat. Finally add the lime juice and garnish with coriander leaves.

tawa idli recipe, how to make spicy tawa idli recipe

Serve spicy tawa idli hot with tea or coffee!

Notes:

  1. If the idlis are refrigerated, it will be easier to cut and toss them in the masala. Fresh idli will crumble when chopped.
  2. You can reduce the amount of pav bhaji masala and add 1 chopped green chilli
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By nags Filed Under: Breakfast, Snacks and Appetisers

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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