Masala Idli Fry

Name: Masala Idli Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 5-6 Idlis; 20-25 Curry Leaves; 4-5 Dried Red Chillies; 1 Teaspoon Cumin Seeds (Jeera); 1Teaspoon Turmeric powder; 1 Teaspoon Black Pepper Powder; 1 Teaspoon Mustard Seeds; 1/2 Teaspoon Salt; 1/2 Teaspoon Dry Mango Powder; 1 Tablespoon Oil; Lemon Juice

by Honey-desicookingshooking

2 People

30 min

The idlis are fried till they are crispy and then tossed in curry leaves and South Indian spices.

Idli is a traditional South Indian Breakfast made by steaming a batter consisting of fermented black lentils and rice.

Idlis are spongy steamed cakes made with a fermented batter of rice and lentils.

It is a southern Indian breakfast specialty. Though idlis are usually made with fermented batter, there are some quick versions too – like the rava idlis that I make more often.

Whenever I make idlis, I like to make a few extra batches, just so I have some leftover to quickly make these idli fry or some idli upma for a quick breakfast or evening snack with tea.

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Masala Idli Fry

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Recipe details

Yield 2 People
Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

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Instructions

Preparation

Gather some dried red chillies, cumin seeds, Turmeric powder.
Leftover idlis works best since they are less crumbly. If you are using fresh made idlis, then you can refrigerate them for 30 mins before using.
Cut the idlis into bite sized pieces.
Heat oil in a pan and fry the idlis till they are crispy and light brown in color. Traditionally the idlis are deep fried, but I have just shallow fried for a healthier version.
You can also bake the idlis instead. Set the fried idlis aside.
In the same pan, add some black mustard seeds
Add all the spices.
Add a few curry leaves.
Toss the idlis in the masala mixture to coat them evenly.
Fried Idlis are ready, serve with coconut chutney or Tamarind Chutney.