Fried idli or Masala Idli Fry is a mildly spiced sautéed dish made from idlis. 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 (de-husked) and rice. Idli is considered as one among the best nutritious and light food as steaming perseveres most of the nutrients and the fermentation process breaks down the starches so that the Idlis are more easily metabolized by the body.
This dish can be made either from fresh idlis or leftover idlis. Normally a day old refrigerated Idlis are more suited as they have less tendency to break when frying and absorb less oil.
To make Fried Idli at home follow the detailed step by step recipe with photos posted below.
Ingredients For Fried Idli Recipe
- 5-6 Idlis
- 20-25 Curry Leaves
- 4-5 Dried Red Chillies
- 3-4 Cloves of Garlic
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Black Peppercorns (Sabut Kali Mirch)
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Urad Dal (Split & Skinned Black Gram Lentils)
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Sambar Masala
- 1/2 Teaspoon Amchur (Dry Mango Powder)
Step By Step Instructions With Photos for Fried Idli Recipe
Combine Dried Red Chillies, Curry Leaves, Cumin Seeds, Garlic Cloves and Black Peppercorn in a blender and grind it coarsely.
Cut the Idlis into bite sized pieces. Leftover Idli works best since it's less crumbly. If you are using fresh made Idlis, then you can refrigerate them for 30 mins before using.
Heat 1 Tablespoon 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 (Rai) and Urad Dal. Optionally add a few more Curry Leaves.
Now add the spice mixture prepared earlier and fry for a few seconds. Then add the Fried Idlis to the pan.
Now add Salt, Sambar Masala and Amchur. Toss the Idlis in the masala mixture to coat them evenly.