Idli Seeralam is an easy and quick to make snack with leftover idlis. Leftover idlis are cubed; sautéed along with tempered onion-tomato mixture and spice powders.
Addition of fennel and crushed garlic lends a very nice flavor to the plain idlis and makes this Seeralam a delectable after school snack or even dinner. Idli Seeralam by itself is so tasty that there is no need for any side dish. You can sneak in finely sliced carrot, cabbage or capsicum to make it more colorful and interesting. Though leftover idlis work best for this recipe, fresh ones too can be used to make this easy snack – Idli Seeralam.
Leftover idlis – 5
Onion – 1 small
Tomato – 1 small
Green chilli – 1
Red chilli powder – ½ tsp
Coriander powder – ½ tsp
Turmeric powder – ¼ tsp
Salt to taste
Curry leaves – few
Coriander leaves – 3 sprigs
Water – a little less than ¼ cup
Oil – 2 tsps
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Chana dal – ½ tsp
Saunf or sombu or fennel seeds – ½ tsp
Prep time – 5 mins
Cook time – 10 mins
Total time – 15 mins
- Cube the idlis, finely slice the onion and chop the tomato and coriander leaves. Slit the green chilli and roughly crush the garlic using a mortar and pestle.
- Heat oil in a pan/kadai, add mustard seeds and let them splutter. Reduce the flame to low-medium, add the urad and chana dals and fennel seeds. Saute till the dals turn golden brown.
- Add finely chopped onion, slit green chilli and curry leaves. Saute till the onions turn translucent.
- Add the chopped tomatoes along with a pinch of salt and sauté until tomatoes turn mushy.
- Add in the turmeric, chilli and coriander powders along with salt to taste.
- Add little water and let everything combine together. Add the cubed idlis and cook until idlis are coated well with the masala and the water is absorbed.
- Garnish with finely chopped coriander leaves and serve hot.
- Leftover idlis work best for this recipe however you can use fresh idlis too. If using fresh idlis, let them cool for 30 mins or so and then use it. You can also leave the fresh idlis inside the refrigerator for 20 mins and then cube them and use it.
- Adjust the spice levels to suit your taste buds. You can skip green chilli and use only chilli powder too.
- If you want the idli cubes crispier, add 2 or 3 tsps of oil in the last step and cook for some more time until the cubes turn golden brown and crisp.