Idli Shaslik

Idli Shaslik

From   Tea Time

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Italian

The vegetarians will you bless you for this delicious starter


  • 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


  • 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.
  • Heat 1 tbsp oil in a separate non-stick pan, add onion, capsicums, tomatoes and salt and toss well.
  • Skewer onto each satay in the following order:  onion, green capsicum, tomato and idli. Repeat this order on all the satay sticks.
  • Heat remaining oil on a non-stick tawa and arrange the satay sticks on it. Cook rotating the sticks for even cooking all around.
  • 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.
  • Once the shashliks are done, arrange them on a serving platter and serve with the bowl of chutney.