Since the new year just happened two days ago, I thought it would be a good idea to share this healthy, yet incredibly easy and delicious breakfast idea or even a small lunch that involves leftover idlis.
In my home there is always some extra food because I often deliberately make more of something, and I don’t mind leftovers. I use them in different forms to make them more interesting and edible. Some examples are leftover salmon kedgree , kedgeree pancakes, polenta upma and scrambled egg salad with polenta scraps. This past weekend I made idlis for lunch and the next day we had them for breakfast in different form.
You might already be familiar with idli. If you are not, it is a steamed cake made from rice and black lentils. Idlis are eaten with chutney, sambar (lentil and vegetable stew) or other flavorful toppings for breakfast or as a snack. Idlis taste their best when freshly made and served hot. But after that they need to be given a makeover for an appetizing meal. Today’s post is just about that.
It is a very versatile recipe and you can use any vegetable you want. I have used garlic and chard. It might sound odd to add chard but believe me it works if you eat chard in a stir-fry. However, if you don’t like chard, bell peppers or spinach and just tomatoes will work well for this recipe! The choice is totally yours and you can get very creative with this. If you are not fan of idlis, this dish is great with leftover polenta squares and sour dough bread.
When I only have 3-5 idlis from the day before I crisp them in air fryer and have it with ketchup with my afternoon tea.
I hope you all really love this recipe as much as we do! Be sure to come back and leave me feedback if you happen to make it!
Great dish for busy people who crave flavorful, nourishing meals whipped up in minutes.
Ingredients
- 1/2 bunch swiss chard, ribs and stems chopped thinly and leaves coarsely chopped
- 12 idlis, cut into quarters
- 1 tsp red chili powder
- 3 tomatoes
- 1/2 red onion, sliced
- 1 heaped tbsp. garlic, chopped
- 2 green chilies, chopped
- 1 tbsp maple syrup (optional)
- 1 tbsp oil
Instructions
- In a wide skillet or pan add oil and heat over medium.
- Add the garlic and sliced onion. Sauté, stirring occasionally, until golden. About 2 minutes.
- Add tomatoes, red chili powder and salt. When soften add chard ribs and stems. Cover and continue to cook on medium low, stirring often until the chard stems soften, about 5 minutes.
- Add idlis and 1/2 cup water cook uncovered until idlis absorb all the water.
- Stir in maple syrup and chard leaves. Cook, tossing occasionally, until the leaves are wilted, about 4 minutes.
- Turn off the heat and serve garnished with chopped green chilies.
Notes
Use ths recipe as a guideline and adjust the ingredients according to your taste and availability. Chard has a slightly bitter and earthy flavor but the tartness of tomatoes and sweetness of maple syrup balance that out.
If you are not fan of idlis, use polenta or sourdough bread instead.
angiesrecipes
wow…leftover turned into a super healthy, comforting and tasty meal! Happy New Year, Balvinder!
Isabell's Kitchen
Looks great! So delicious and comforting! Happy new year!
Laura
Balvinder, like you, I enjoy leftover of homemade food. Other types? Not so much. This is a brilliant use for leftovers, and I love the way you flavored the dish! Hope you have a great New Year!
John / Kitchen Riffs
I love Swiss chard, and this is such a neat way to use it. Terrific recipe — thanks. And Happy New Year!