We are lucky enough to get very good quality Idli batter’s in packets/ tubs in Dubai. However left over Idli batter, is a common scene.
What do you do with left over Idli batter?
Here’s a lovely variant from my re-purpose/ re-create kitchen where nothing is wasted:) that will add a new dimension of taste to your culinary palette. All you need is in Appe pan to get these delightful little savory balls.
It is healthy, practically oil free and lovely variant on good old idli.
It’s so easy to prepare and cook – makes for excellent school lunch box/ quick starter or even a meal with coconut chutney and gunpowder. I find the appe pan very versatile and make many things in them like carrot-cabbage balls for koftas, spianch and onion pakoras for Punjabi curry, cabbage and chicken balls for Manchurians among many others. Recipes to these will definitely come up here.
I make dry roast and grind my masalas at home which layers the flavors and enhances the fragrance of my humble cooking.
Prep Time: 5 Mins
Cooking Time: 10 mins
Recipe Level: Easy
Spice Level: Mild
Shelf Life: Eat fresh. Refrigerate upto 2 days
Serving Suggestion: With green salad, green mint chutney and tomato chutney
Dietary: Vegetarian, Gluten free, Nut free
A mixing bowl, appe pan, serving plate
- 1 C idli batter
- 1 inch minced ginger
- 1 large onion, finely chopped
- 1 green chilli, finely chopped
- 1 tsp salt, adjust to taste
- 2 tsp coriander powder
- 1 tsp gram masala
- 1 tsp cumin powder
- 2 tsp oil for brushing
- A handful of coriander leaves, for garnish
- Mix everything together except the oil and coriander leaves.
- Place Appe pan on heat and brush oil with non-stick pan.
- Pour spoonful of the batter in each appe bowl.
- After 5-8 mins, cover with lid (when surface is not sticky to touch) for 5 minutes
- Brush oil on the surface, turn over and cook on all sides
- I dont spice it too much and the kids love the idli balls.