Idili and Sandan roast is a dish usually prepared out of left over idili’s and sandan. It can be had as an 4’0 clock dish as well. Children like it very much. Idili and Sandan roast can be had with sambar, chutney, ambya ukkari, thiksani humman, polya pitto etc. it is a filling, healthy and nutritious dish.
If you do not know how to prepare Sandan then chek out my recipe on its preparation by clicking here Sandan.
Ingredients
You need
- Left over idili’s/Snadhan
- Oil for roasting
Method
Slice the left over idili’s/sandan into two halves as shown in the photograph.
Smear a tawa or dosa pan with oil.
Place the sliced idili’s/sandan over it as shown in photograph.
Apply little oil on top of the slices as well along the sides.
Roast on medium flame till golden brown in color.
Flip over and roast the other side as well till golden brown.
Your Idili and Sandan roast is ready.
Serve warm with hot steaming sambar or chutney, ambya ukari, polya pitto or thiksani humman.
Tips
Instead of using oil you can even use ghee to roast the idili’s/sandan slices.
It is not necessary to slice the whole idili’s/ sandan. You can even roast them as such.
