Bored of the same old idlis? Try these 5 fusion recipes that give the classic breakfast dish a flavourful twist

It has the capacity to incorporate global flavours too, proving it can adapt, evolve, and surprise with new flavours. From unique street-style reimagination to international fusion reinvention, the humble idli is ready for a whole new spotlight and flavour makeover.

Rajesh M, Speciality Chef at MTR, shared with HT Lifestyle 5 idli fusion recipes that visualise this traditional Indian breakfast in new creative forms:

1. BBQ sizzler idlis

Ingredients:

• Rava Idli Mix – 100gm
• Curd – 210gm

For sizzler prep-

• Rava Idli – 200 g
• Yellow Capsicum – 20 g
• Broccoli – 50g
• Capsicum Red – 20g
• Capsicum Green – 20g
• Onion – 20g
• BBQ sauce(Wok n Roll) – 50g
• Oil – 10g
• Cashew Nuts – 10g

Method:

• Add 1 measure idli mix (200gm) to ½ measure of sour curd(140ml). Set aside for 1 minute.
• Add 1 more measure of sour curd (280g) to the batter. Set aside for 2 minutes. You may add finely cut coriander leaves to the mix.
• Steam the batter in an idli cooker/idli vessel for 10-12 minutes on medium to high flame. Cool and cut into dice and keep them aside.
• Next, heat oil in a pan and add cashew nuts. Fry until they turn light brown. Add vegetables and sauté well.
• Add Korean barbeque sauce and toss in cut pieces of idlis.
• Serve hot on a sizzler plate for a smoky, sizzling effect.

2. Idli burger

Ingredients:

• Rava Idli Mix – 200gm
• Curd – 420gm
• Rava Idli Batter – 150 g
• Potato cooked(mashed) – 200 g
• Garam masala – 3g
• Salt – 2g
• Coriander Powder – 3g
• Green Chilli – 2g
• Carrot – 10g
• Capsicum Slice – 18g
• Lettuce – 7g
• Onion – 10g
• Tomato – 25g
• Cheese – 22g
• Tomato Chutney – 15g

Method:

• Add 1 measure mix (200gm) to ½ measure sour curd(140ml). Set aside for 1 minute.
• Add 1 more measure of sour curd(280g) to the batter. Set aside for 2 minutes.
• Steam the batter in an idli cooker / idli vessel for 10-12 minutes on medium to high flame. Keep it aside.
• Mix mashed potatoes with chopped green chili, coriander powder, salt, and garam masala powder.
• Form into patties and shallow fry until golden brown. Keep aside.
• Cut the burger idli in half and apply tomato chutney on the bottom half.
• Assemble by placing the fried tikki, lettuce, onion slice, tomato slice, and cheese one by one.
• Cover with the top half of the idli and serve.

3. Idli pizza

• Rava Idli Mix – 200gm
• Curd – 420gm
• Chutney Powder – 30 g
• Oil – 20 g
• Oil – 10 g
• Onion – 50 g
• Capsicum (Mix Colours) – 150 g
• Mushroom – 50 g
• Cheese – 20 g
• Oregano – 0.5 g
• Chilli Flakes – for topping

Olive Oil – for topping

Method:

• Add 1 more measure of sour curd(280g) to the batter.Set aside for 2 minutes.
• Steam the batter in an idli cooker/idli vessel for 10-12 minutes on medium to high flame. Keep it aside and allow it to cool slightly.
• Next, heat oil in a pan and add cut onions, capsicum, and mushrooms. Add a pinch of salt and sauté well.
• Mix chutney powder with oil to prepare a chutney sauce and keep it aside.
• Apply the chutney sauce on the idli pizza base. Add the sautéed vegetables and sprinkle grated cheese on top.
• Season with chili flakes, oregano, and a drizzle of olive oil. Bake until the cheese melts and serve hot.

4. Rava Idli Chaat

Ingredients:

• Rava Idli Mix – 200gm
• Curd – 420gm

For the Rava Idli Chaat

• Rava Idli
• Green Chutney
• Sweet Chutney
• Sev
• Potato
• Makhana
• Onion
• Tomato

Method:

• Steam the batter in an idli cooker / idli vessel for 10-12 minutes on medium to high flame.Keep it aside and allow it to cool slightly. Cut into dice and keep it aside.
• Next, for making the chat, place the cut idlis on a serving plate. Add layers of sweet chutney, green chutney, and curd.
• Top with chopped onion, tomato, green chili, and cooked potato. Garnish with coriander leaves, sev, makhana, and pomegranate.

5. Podi Idli fries

Ingredients:

• MTR Rice Idli Mix- 200g

• Curd (sour)- 400g

• Fried Idli Fries made from rice idli mix- 100 g

• MTR Chutney Powder- 10g

Method:

• Add 1 measure (200 g) of rice idli mix to 1 measure (250 ml) of water and ½ measure (150 ml) of sour curd to form a batter.
• Keep aside for 5 minutes.
• Steam the batter in an idli cooker or idli vessel for 10 minutes on medium to high flame.
• Cool and cut the idlis into strips.
• Deep fry the strips in hot oil until they turn light brown.
• Remove from oil and toss with chutney powder.