Idly and Chutney Pudi Crumble

Ok. I know this sounds very hipster and all but this is a great way to use up any leftover idlis. I came up with this by accident, and in my defence, all the best things in the world have been invented by accident. This is no less than those inventions. 

If we have any leftover idlis from dinner the previous night, my mom quarters and mildly fries them with mustard seeds and curry leaves the next day for breakfast. So one day, I felt like eating something with a crunch for breakfast. I just broke the idlis and fried them off for a little while longer hoping to get a crispy crust around them. In the process of stirring, I saw that the idlis were breaking up really nicely and forming a crumb-like mixture. Five minutes later I looked into the pan and saw only crispy crumbs in it. I added some chutney pudi and gave them a taste and OMG! Were they delicious or what?! You can spread this around dosas, stuff it in idlis (idli-ception), give a flavour kick to your kormas, use it as a topping for your burgers, have it between 2 slices of buttered bread or just have it the way it is! The possibilities are never ending!!

I have made this with some changes, by adding some roasted coconut and lime. Do check out the recipe here and let me know your thoughts!

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Peace.

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Ingredients (serves 2)

- 3-4 idlis (I used the Rava Idli ready mix), broken up really small

- 1 tbsp chutney pudi, mixed with some hot oil

- 1/2 cup freshly grated coconut or dessicated coconut, roasted till brown

- 4 curry leaves

- 2 tsp urad dal, washed

- squeeze of 1/2 a lime

- 1/2 tsp mustard seeds

- 1/4 tsp asafoetida/hing

- 1/2 tsp cumin seeds

How to make Idly and Chutney Pudi Crumble

• Break up your idlis into as small pieces as possible and keep aside.
• Combine your chutney pudi and coconut and keep aside
• In a hot kadai/pan, throw in about 1/2 tbsp ghee/oil and splutter the mustard seeds and cumin seeds with the asafoetida.
• Throw in the curry leaves and urad dal and roast till light brown  
• Add in your idlis and stir them away for 10 minutes on a medium low flame till they turn into crispy crumbs and are well combined with the spices.
• Once you see the whole kadai with only the browned, crispy crumbs, add them to your chutney pudi and coconut. 
• Adjust the seasoning and mix well to combine.
• Garnish with more desiccated coconut
• Enjoy them as it is or use them to flavour curries, spread them around dosas. Let me know some of your ideas too in the comments below.