Gather some dried red chillies, curry leaves, cumin seeds, garlic cloves and black peppercorn.
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)
Add the ingredients to a blender and grind them coarsely.
Gather the idlis. 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 (rai) and urad dal.
1 Teaspoon Mustard Seeds, 1 Teaspoon Urad Dal (Split & Skinned Black Gram Lentils)
Add a few curry leaves. This is optional, and you can skip adding them here since they are already in the spice blend we prepared earlier.
Now add the spice mixture prepared earlier and fry for a few seconds.
Then add the fried idlis to the pan.
Add salt, sambar masala and amchur. Toss the idlis in the masala mixture to coat them evenly.
1/2 Teaspoon Salt, 1/2 Teaspoon Sambar Masala, 1/2 Teaspoon Amchur (Dry Mango Powder)
Fried Idlis are ready. If you want you can sprinkle a pinch of chaat masala on the top before serving.