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Kottu Idli is a South Indian street food dish where leftover idlis (steamed rice cakes) are chopped and stir-fried with spices, vegetables, and sometimes eggs or meat. It has a crispy yet soft texture with a spicy, tangy flavor. Often eaten as a quick breakfast or snack.
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Japanese VG-MAX steel santoku for precision slicing and dicing
Tabletop tandoor โ extreme dry heat for naan and tandoori
Iconic maple block โ gentle on knife edges, wipe-clean surface
Electric pressure cooker for stocks, beans, braising, sterilization
Wide carbon steel pan โ develops the prized socarrat crust
Kottu Idli is a modern adaptation of the traditional Kottu Roti (from Sri Lanka), using idli instead of roti. It's popular in South India as a quick street food snack or breakfast, especially in Karnataka and Tamil Nadu. It reflects the resourcefulness of using leftover idlis creatively.
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Often includes grated coconut and a touch of jaggery for sweetness.
May include more spices like garam masala and sometimes egg for extra protein.
Viji Varadarajan โ Samayal: The Pleasures of South Indian Vegetarian Cooking
Revathi Shanmugam โ The Best of South Indian Kitchen
Hebbar's Kitchen โ Kottu Idli Recipe
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Japanese VG-MAX steel santoku for precision slicing and dicing
Tabletop tandoor โ extreme dry heat for naan and tandoori
Iconic maple block โ gentle on knife edges, wipe-clean surface
Electric pressure cooker for stocks, beans, braising, sterilization
Wide carbon steel pan โ develops the prized socarrat crust
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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