Idli Shaslik

About Idli Shaslik

Ingredients

• Leftover idlis, quartered 6
• Oil 5 tbsps
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Pav bhaji masala 1½ tsps
• Degi mirch powder 1 tsp
• Garam masala powder 1 tsp
• Salt to taste
• Large onion, cut into 1 inch cubes and layers separated 1
• Green capsicums, diced 1 cup
• Tomatoes, diced 1 cup
• Satay sticks 8
• Green garlic 5 to 6 stalks
• Green chillies, roughly chopped 4 to 5
• Roasted peanuts 2 tbsps
• Fresh coconut, scraped ½ cup
• Lemon juice 1 tbsp
• Fresh coriander leaves, roughly chopped 2 tbsps

How to Make Idli Shaslik (Stepwise Photos)

Method

1. Heat 2 tbsps oil in a non-stick pan, add ginger paste, garlic paste, pav bhaji masala, degi mirch powder, garam masala powder, idlis, salt and a little water and mix well.
2. Heat 1 tbsp oil in a separate non-stick pan, add onion, capsicums, tomatoes and salt and toss well.
3. Skewer onto each satay in the following order: onion, green capsicum, tomato and idli. Repeat this order on all the satay sticks.
4. Heat remaining oil on a non-stick tawa and arrange the satay sticks on it. Cook rotating the sticks for even cooking all around.
5. To make chutney put green garlic stalks, green chillies, peanuts, coconut, salt, lemon juice, coriander leaves and a little water in a grinder jar and grind together to a chutney. Transfer into a small serving bowl.
6. Once the shashliks are done, arrange them on a serving platter and serve with the bowl of chutney.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps