Fried Idli
A delightful and quick snack made by tossing leftover steamed rice cakes (idlis) in a savory and aromatic tempering of spices and herbs. A perfect way to repurpose idlis into a completely new and exciting dish, ready in minutes.
For 4 servings
Prepare the Idlis: Take the chilled idlis and cut each one into 4 to 6 uniform, bite-sized pieces. This ensures they cook evenly and don't break apart. Set them aside.
Create the Tempering (Tadka): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which should take about 30 seconds. Then, add the urad dal and chana dal, sautéing for about 1 minute until they turn a light golden brown. Be careful not to burn them.
Sauté Aromatics: Add the hing, curry leaves, and slit green chilies to the pan. Sauté for another 30 seconds until the curry leaves become crisp and aromatic. Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
Add Spices and Idlis: Reduce the heat to low to prevent the spices from burning. Add the turmeric powder and sambar powder, and mix well for about 30 seconds. Immediately add the cut idli pieces and salt. Toss gently but thoroughly to coat all the idli pieces with the spice mixture.
Fry the Idlis: Increase the heat back to medium and sauté for 4-5 minutes, allowing the idlis to heat through and develop slightly crispy edges. If the mixture appears too dry, you can sprinkle a tablespoon of water to add a little moisture. Turn off the heat.
Garnish and Serve: Finish by drizzling the fresh lemon juice and sprinkling the chopped coriander leaves over the idlis. Give it one final gentle toss. Serve immediately while hot for the best texture and flavor.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old, refrigerated idlis. They are firm and hold their shape well during sautéing, preventing them from becoming mushy.
- 2For a crispier texture, you can shallow fry the idli pieces in a little extra oil until golden brown before adding them to the tempering.
- 3Do not overcrowd the pan. If you are making a large batch, fry the idlis in two batches to ensure they get evenly heated and slightly crisp.
- 4Adjust the amount of sambar powder and green chilies to suit your personal spice preference.
- 5For a different flavor, you can add a tablespoon of tomato ketchup or a teaspoon of soy sauce along with the spices.
Adapt it for your goals.
Podi Idli Fry
A popular variation where you skip the sambar powder and instead toss the idlis in 2-3 tablespoons of 'idli podi' (milagai podi) along with a little sesame oil for an authentic taste.
Chilli IdliChilli Idli
For an Indo-Chinese twist, add diced bell peppers and onions, and toss the fried idlis in a mixture of soy sauce, vinegar, and chili sauce.
Vegetable Masala IdliVegetable Masala Idli
Make it more nutritious by adding finely chopped vegetables like carrots, peas, and bell peppers along with the onions.
Why this is on our healthy list.
Good for Gut Health
The idlis are made from a fermented batter of rice and lentils, which introduces beneficial probiotics that support a healthy gut microbiome and aid in digestion.
Source of Plant-Based Protein
The combination of urad dal in the idlis and the chana dal in the tempering provides a good amount of plant-based protein, essential for muscle repair and energy.
Energy Boosting
As a carbohydrate-rich snack from the rice-based idlis, this dish provides a quick and sustained source of energy, making it an excellent choice for breakfast or a mid-day snack.
Frequently asked questions
A single serving of Fried Idli (approximately 210g) contains around 280-320 calories. This is an estimate and can vary based on the amount of oil used and the size of the idlis.