Idli Cutlet | Snack Idea for Leftover Idlis
Updated: Jan 9, 2021
We always have some leftover idlis or idli/dosa batter. I had some leftover idlis and I turned them into these delicious, crispy Idli cutlets. Everyone loved them and gobbled them up in no time.
These cutlets turned out so yummy, that now I make extra idlis in the morning, to make this snack in the evening. The idlis can be stored in the fridge and made into these cutlets the next day as well. Leftover batter can be quickly steamed into idlis and made into these yummy cutlets. I have shown 3 ways to make these: Deep fry, Pan fry with lesser oil, and Air Fry with just a tsp of oil. All three turn out really yum! The Air-fried ones come very close to the fried ones, if not better.
I have always made the cutlet mix with my hands. But recently, I bought a stand mixer and I tried adding all the ingredients in it and the mix was ready in no time. If you have a stand mixer, then you could easily make the mix in it.
Do check-out my other snack recipes :
https://www.culinaryaromas.com/blog/categories/snacks
Also, you might want to check these idli recipes:
https://www.culinaryaromas.com/post/little-millet-idli-soft-fluffy
https://www.culinaryaromas.com/post/oats-idli
Ingredients
7 - 8 Leftover idlis
1 Potato
1 Medium-sized Onion
¼ cup Coriander leaves
1 Carrot
¼ cup Peas ( Fresh or Frozen)
1-inch Ginger
4 cloves Garlic
1 tsp Red Chili powder
3-4 green Chilies (optional)
½ tsp Garam masala
1 tsp Salt
Video Instructions
Written Instructions
Preparation
Boil and mash the potato.
Boil and mash the peas.
Finely chop onions, green chilies, and coriander leaves.
Grate carrot, ginger, and garlic.
Making the cutlet mix
Take idlis in a bowl and mash them really well with hands.
To that add all the veggies - onions, carrots, potato, peas, and coriander.
Add ginger and garlic and green chilies if using.
Add all the spices, red chili powder, and garam masala.
Add Salt.
Mix everything really well together with hands or a hand mixer.
Making the cutlet
Take the lemon sized dough or desired size and make a ball. Flatten it to make a cutlet shape
Deep- Fry Method
Warm oil on medium flame.
Drop the cutlets slowly into the oil
Do not disturb for some time about 30 sec.
Flip the cutlets when light brown. Flipping once is enough.
Fry until golden brown.
Pan-Fry Method
Warm 2-3 tbsp oil on a tava or girdle.
Place the cutlets on the tava or girdle.
Cook until golden brown by flipping as required.
Air-Fry Method
Pre-heat air-fryer at 350F/180C for 5 mins.
Cover the basket with parchment paper or baking paper.
Please the cutlets on the air-fryer basket.
Air-Fry the cutlets at 350F/180C for 10 mins.
Take the tray out and flip the cutlets with help of a tong.
Brush with little oil
Air-fry again at 325F/162C for 8-10 mins. Take care not to burn by checking after 5 mins.
Enjoy Idli cutlets with Ketchup or Mint chutney.
Here is a nice recipe for Mint chutney that goes really well with these cutlets https://www.culinaryaromas.com/post/mint-coriander-chutney
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