Idiot proof cooking with leftovers :
Using precooked stuff to create fresh dishes is really simple. The basic logic is to use precooked stuff as the base and the recook it with spices and additives, so that you get a fresh, flavourful dish.
These are ideal for leftovers as idlis / dosas / chappatis / parotas etc, which become tasteless unless served piping hot. But when they are chopped up and recooked, they not only become delicious, but also store well and can be eaten even when they get cold..
It takes great skill to produce fluffy, soft Idlis, soft chappatis, flaky parotas or crispy dosas. However, as these are recooked in these recipes, it is okay if these are not perfect to begin with. You can purchase them from almost any street food stall and after cooking they’ll all taste as delicious as the ones bought from the finest restaurant. It does not matter if you have bought idli / dosa / parota from a posh restaurant or from a street food stall. After recooking, you’ll rarely be able to spot the difference.
Many of these were in fact developed to use up leftovers. Idli upma was invented in homes to use up leftover idlis. It is rarely served in restaurants. Kothu parota / Muttai parota are wildly popular in street food stalls and were invented as a way to use up leftover parotas. Vada kari was the solution to leftover masala vadas. Sambar idli / Sambar vada / Dahi vada were developed to use up leftover Idlis & vadas. I’ve extended this concept in creating chappati / parota noodles and stir fried dosa.