Masala Idli Fry
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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Delicious -right ?
Look at that ....
Masala Idli Fry
- 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
- 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.
- Add Lemon and chaat masala for tangy taste