Idli n Egg Roast

What do you do when all you have in your fridge are leftover idlys, a couple of eggs, do-or-die veggies(barely enough for anything else) and a jar of pasta sauce…and you have to make dinner for two. Quite an Iron Chef challenge, isn’t it? And how would you feel…if that was a healthy dinner…that you just put together, but just tasted awesome…

Answer to question one is the name of this recipe: Roasted idly egg fry…and answer to question number two..Elated 🙂

Elated not only because I found a great dinner item, but also found a great technique. Everyone who is a frequent reader of this blog knows that one of my pet peeves is to roast veggies in the oven. Instead of deep frying the idlys like I did in the Kaima idly post here, I tossed the idlys with oil and roasted them…the result..super crispy roasted idlies.. These easily double as croutons in a salad or on top of a soup. I have added them in my salad instead of bread croutons and I love it.

For the egg omelette, I added the few veggies I had on hand..feel free to improvise here.

Ingredients:
4 leftover idlys, cubed
3 eggs
1/2 small onion minced
1/2 cup sliced scallions
1 carrot finely minced
1 tsp ginger garlic paste
1 tbsp ketchup
1/4 cup pasta sauce
1/2 tsp chilli powder
1 tbsp oil
salt to taste
pepper to taste
pinch red pepper flakes
non stick cooking spray

Method:
Preheat oven to 400 degrees. In a baking sheet lined with foil, toss the idly pieces with 1/2 tbsp oil to coat and roast for 10-15 minutes, flipping the cubes once to ensure even browning. You are looking for a golden brown hue to the idlies.

Meanwhile, break open the eggs and beat them with a whisk until light and fluffy. Add salt, pepper, red pepper flakes, the carrot, sliced scallions(reserve a tbsp for garnish). Spray a non stick cooking pan and pour in the egg mixture. Flip and cook the other side, until the omelette is cooked. Let cool and cube the omelette, about the same size as the idlies.

Heat the remaining 1/2 oil in the same pan over medium high heat.. Add the onions and saute until soft and golden brown. Add the ginger garlic paste and cook until the raw smell disappears. Add the chilli powder and saute. Reduce the heat to low and add the pasta sauce and ketchup. Add salt as needed. Add the idlies and omelette pieces and cook until the sauce coats the idlies and egg pieces and all the sauce is absorbed. Sprinkle with the reserved scallion tops. Serve hot!

Verdict: The crunchy idlies coated in the spicy, tangy sauce was awesome…and I am happy that this was achieved without deep frying them. The omelette pieces were creamy soft surprises and loaded with the veggies. Protein, starch and vitamins all in this dish. Leftovers rock!!

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