Ingredients

• 6 idlis (fresh or leftover)
• 2 tbsp butter or oil

• 1 boiled potato, mashed
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• ½ tsp mustard seeds
• ½ tsp turmeric powder
• Salt to taste

• Green chutney
• Tomato ketchup
• Onion slices
• Tomato slices
• Butter lettuce or cabbage

Instructions

1. Slice the Idlis: Cut each idli horizontally into two halves. Keep aside.
2. Toast the Idlis: Heat butter on a pan and lightly toast idli halves until golden and crisp on both sides.
3. Prepare the Filling: Heat oil in a pan, add mustard seeds and let them splutter.
4. Add Vegetables: Add onions and green chilli, sauté until soft.
5. Add Potatoes & Spices: Add mashed potato, turmeric, and salt. Mix well and cook for 2–3 minutes.
6. Assemble the Burger: Spread green chutney on one idli half and ketchup on the other.
7. Layer the Filling: Place potato filling, onion slices, tomato slices, and lettuce.
8. Serve: Cover with the top idli half and serve hot with extra chutney or ketchup.

Why You’ll Love This Recipe

• Creative way to use leftover idlis
• Healthy and filling snack
• Kid-friendly fusion recipe
• Quick and easy to prepare
• No oven required

Common Mistakes

• Using very soft idlis
• Skipping toasting step
• Overfilling the burger
• Serving after long resting time

Variations

Cheese Idli Burger: Add a cheese slice while assembling.
Masala Idli: Use spicy podi with butter.
Healthy: Add sprouts or grilled veggies.

Personal Note

Idli burger is my favourite way to make leftovers exciting. It’s playful, tasty, and surprisingly satisfying. Every time I make this, it disappears faster than regular burgers at home.