Idli, a staple South Indian breakfast, is loved and consumed across India. Made from fermented rice and lentil batter, these fluffy, soft cakes are typically served with sambar and coconut chutney. While traditional steamed idlis are popular, the fried version offers a crispy twist to the beloved dish. Perfect for those who have leftover idlis and crave a quick, delicious snack.
- Idlis (leftover works best)
- 1 Onion, finely chopped
- 1 tsp Cumin seeds
- 1 tsp Red Chilli Powder (adjust as per taste; can be skipped)
- 1 tsp Mustard Seeds
- Few Curry Leaves
- 2-3 Green Chillies, finely chopped
- 1 tsp Vinegar (optional)
- 1/2 tsp Turmeric powder
- Salt, to taste
- Oil, for frying and sautéing
- Coriander leaves, for garnish
- Marinate Idlis:
- Cut each idli into small pieces (either batons, fingers, or wedges).
- In a deep bottom utensil, mix the idli pieces with red chilli powder, turmeric, and salt as per your taste preference.
- Cover the utensil and let the idlis marinate for some time.
2. Frying Idlis:
- Heat oil in a pan. Once hot, gently add the marinated idli pieces.
- Fry until the idlis turn golden brown.
- Remove the idlis and set them aside.
3. Sautéing the Spices and Onions:
- In the same pan or another, add a little more oil and heat it on a medium flame.
- Once hot, add mustard seeds, cumin seeds, and curry leaves. Allow them to sizzle for a few seconds.
- Introduce the finely chopped onions and green chillies to the pan. Sauté until the onions become translucent and soft.
- Return the fried idlis to the pan and mix them with the sautéed onions and spices.
- Toss everything well until the idlis are well coated.
- Garnish with fresh coriander leaves.
- Serve hot as a snack or breakfast, ideally with coconut chutney or a side of your choice.
Note: Fried idlis are a great way to repurpose leftovers, offering a new texture and flavor to the traditional idli. Enjoy your meal!