Vegetable Fried Idli + Bourbon Biscuit + Grapes

KIDS LUNCH BOX #52 – Vegetable Fried Idli + Bourbon Biscuit + Grapes

Some kids school lunch box ideas to try…

1. Spinach Corn Sandwich + Orange + Almonds & Pistachios
2. Masala Rice + Lauki Raita + Broccoli Smileys
3. Makhana Paratha + Potato Sagu + Mixed Nuts
4. Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
5. Butternut Squash Pasta + Dry Grapes + Orange

Here is what I packed for school lunch…

LUNCH – Vegetable Fried Idli – Here is the Recipe Link for Vegetable Fried Idli.

Tried this recipe?Don’t forget to give a ★ rating below

Vegetable Fried Idli

Bhavana Patil

Vegetable Fried Idli is an interesting Indo-Chinese dish made with leftover or fresh Idlis.This is a great evening snack or kids lunch box recipe.

5 from 2 votes

Print Recipe Pin Recipe

Servings: 2

Calories : 156

Course: Breakfast, lunch

Cuisine: South Indian

Diet: Gluten-Free, Vegan, Vegetarian

Prep Time : 10 minutes

Cook Time : 10 minutes

Total Time : 20 minutes

Ingredients

  

1x2x3x

Measuring cup used 1 cup = 250ml

• 5 left over idlis
• 1 tablespoon oil
• 1 tablespoon ginger garlic paste
• 1 small onion thinly sliced
• 2 cups mixed vegetables (carrot, bell pepper, cabbage)
• 1 tablespoon soya sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• salt and pepper as per taste
• spring onions for garnish

Instructions

 

Prep :

• Take leftover Idlis. In a pan add some oil and fry till there are golden brown. This step is optional.
• Once they cool down, cut them into long rectangular pieces and keep aside.

Stir Fry :

• In a skillet or wok, heat 1 tablespoon of the sesame or olive oil over medium high heat.Add the ginger garlic paste and saute for 30 secs or until aromatic.
• Then add onions and cook about 2 minutes till onions turn soft.
• Then add carrot, bell pepper, cabbage and stir fry on high flame till the vegetables are tender and crispy.
• Then add soy sauce ,tomato ketchup ,vinegar and mix well.
• Add the idli, salt and ground black pepper to this and gently toss them until the idli are coated well with the sauces. Cook covered on low flame for 2-3 minutes and turn off the stove.

Final Garnishing :

• Sprinkle sliced spring onions over chilli idli recipe just before serving.

Notes

Tips & Variations

1. Idlies can be refrigerated for 2-3 days or can be frozen for a month.
2. You can also cut idli into bite sized cube shape
3. You can also coat idli's with cornstarch batter like gobi Manchurian , deep fry them, and then toss them in sauces.
4. You can make this dish using rava idli as well.
5. If you are using fresh idli for this recipe then refrigerate for an hour and then prepare.

 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 156kcalCarbohydrates: 29gProtein: 5gFat: 2gSodium: 10mgPotassium: 196mgFiber: 2gSugar: 2gVitamin A: 2186IUVitamin C: 27.1mgCalcium: 22mgIron: 1.8mg

Keyword healthy, indian chinese, leftover idli recipes, veg fried idli

Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

SNACK – Bourbon Biscuit - I have used store brought bourbon biscuits as my daughter loves them. You can replace it with any other biscuit or crackers

SNACK – Grapes – I have washed and packed red grapes.

Prep Work For The Previous Evening

1. You can prepare the idli previous night and make veg fried idli next morning. You can also cut the veggies prior.

Notes

• Packed in a stainless steel tiffin box called Lunchbots which is Eco-Friendly, Dishwasher Safe, BPA-Free and is easily available on Amazon. Do not use plastic lunch boxes to your kids, they are toxic.
• You can increase or decrease quantity based on your child’s appetite.