Uttapam To Dahi Vada: 7 Dishes To Make With Leftover Idli Batter For Snacks

The batter retains its soft, pillowy inside and delicious crispness on the outside when used to prepare meals like masala idli or idli upma. The subtle aroma that comes from the residual fermentation transforms the leftover idli batter into a base that may be used in a variety of inventive and delicious ways, capturing the spirit of classic South Indian cuisine.

Here is a list of dishes to make with the leftover idli batter:

The taste and texture of uttapam made with leftover idli batter are distinctive. The lengthy fermentation brings out the umami notes and adds a delicate tanginess to the flavour imparted by the fermented batter. Uttapam has a soft, spongy texture with a hint of crispiness around the edges. Additions such as onions, tomatoes, and green chilies offer distinct textures and refreshing bursts of flavour. All things considered, uttapam prepared using leftover idli batter is a savoury and fulfilling dish that combines the intriguing textures and flavours of extra ingredients with the cosy familiarity of idlis. It is served with a coconut chutney and a chutney made from tomatoes or onions.

Video Credit: YouTube/ Kunal Kapur

2. Tawa Idli: 

The taste and texture of tawa idli, which is produced with leftover idli batter, are distinct. The batter, with its developed flavour, gives the idlis a subtle tanginess and richness from fermentation. Cooked on a tawa (griddle), the outside has a delicious crunch that contrasts with the soft, spongy inside. In Hyderabad, it is also called spot idlis and is popularly savoured with coconut chutney. Tandoori tawa idli is a savoury and filling dish, enhanced by the pan-frying method. It highlights the versatility of conventional idli batter by turning leftover batter into a tasty and quick snack or breakfast alternative when topped with spices, veggies, or chutneys.

3. Idli Pizza:

Idli pizza is a creative take on the spongy feel of idlis, made with leftover idli batter. The flavour combines rich, savoury pizza toppings with tart, fermented batter overtones. The melting cheese and bright pizza flavours contrast with the delicate and fluffy texture of the idli foundation. This meal is a creative and appetising variant for people looking for a playful spin on conventional idlis. It offers a delightful fusion of South Indian tradition with Italian flair, providing a gratifying harmony of textures and tastes in every bite.

Also Read: Tracing Up The Anglo-Indian Connection Of 'South Indian Tiffin'

4. Vegetable Appe: 

Made with leftover idli batter, the vegetable appe has a distinctive taste and texture combination. Because of the fermented batter, the dish has a sour undertone. Vegetable appe, also known as "paddu" or "appe," is a South Indian dish made from a fermented batter consisting of rice and lentils. It is cooked in a special pan with multiple hemispherical moulds.

To prepare vegetable appe, the batter is mixed with finely chopped vegetables like carrots, onions, bell peppers, and cilantro, along with spices such as green chillies and ginger. The batter is then poured into the moulds and cooked until golden brown and crispy on the outside, with a soft and fluffy interior. Vegetable appe is often served with coconut chutney or sambar as a delicious and nutritious snack or breakfast dish.

5. Punugulu: 

Leftover idli batter gives punugulu its distinct flavour and texture. The flavour is enhanced by the faint tanginess that the fermented batter adds. Punugulu have a crispy, golden-brown surface that contrasts with a soft, fluffy interior when deep-fried. The inclusion of spices and herbs enhances the flavour profile and adds to the unique aroma created by the prolonged fermentation process. These little fritters are a favourite savoury snack because they have a great crunch-to-tenderness ratio. Punugulu teaches how leftover idli batter may be used to create a tasty and filling treat.

6. Idli Dhokla: 

Made from leftover idli batter, idli dhokla has a distinct taste and texture fusion. A touch of sweetness and the acidic tones from the fermented batter combine to create a flavour that is balanced. Like traditional dhokla, it has a delicate, spongy, airy texture with a hint of crumb. The overall experience is enhanced by the aromatic touch that is added by tempering mustard seeds and curry leaves. This tasty meal honours the various culinary influences in Indian cuisine by capturing the spirit of both Gujarati dhokla and South Indian idlis. It is a creative and delectable treat.

7. Dahi Vada: 

Using leftover idli batter to make Dahi Vada gives a distinctive take on the classic meal. To make dahi vadas from leftover idli batter, begin by adding water to dilute the batter slightly, ensuring a smooth consistency. Add chopped onions, green chillies, rice flour, and a pinch of soda to mix and make a thick vada batter. Heat oil in a pan and drop small portions of the batter into it, frying until they turn golden brown and crispy.

Once fried, soak the vadas in warm water for a few minutes to soften them. Then, gently squeeze out the excess water and transfer the vadas to a bowl of beaten yoghurt, ensuring they are well coated. Top it with sweet and tangy chutneys and garnish with spices like cumin powder, chaat masala, and chopped coriander leaves before serving as a delicious and tangy snack.