Crispy Fried Idlis tossed in Curry Leaves and mild South Indian spices. Makes for an interesting breakfast option using leftover Idlis.
Provided by: VegeCravings
Categories: Snacks
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 2
Ingredients:
| 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) |
| 1 Tablespoon Oil |
Steps:
- Gather some dried red chillies, curry leaves, cumin seeds, garlic cloves and black peppercorn.
- 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.
- 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.
- Fried Idlis are ready. If you want you can sprinkle a pinch of chaat masala on the top before serving.
Nutrition Facts:
Calories 179 kcal, Carbohydrate 27 g, Protein 6 g, Fat 8 g, ServingSize 1 serving
This Fried Idli Recipe is a quick and easy way to use leftover idlis. Masala Idli is suitable for both breakfast or snacks. Tired of eating plain idli, this fried masala idli is what you need.
Provided by: Monica Mehta
Total time: 10 minutes
Prep time: 10 minutes
Yield: 2 servings
Ingredients:
| 5-6 idlis |
| 2 green chilli, cut into slits |
| 1 tbsp oil |
| ½ tsp cumin seeds (jeera) |
| ½ tsp mustard seeds(rai) |
| 5-6 curry leaves |
| ¼ tsp turmeric powder |
| 1 tsp lemon juice |
| Salt to taste |
| Fresh coriander leaves |
Steps:
- Cut the idlis into medium sized pieces.
- Heat oil in a pan, add mustard seeds and cumin seeds, when it splutters, add green chillies and curry leaves.
- Now add turmeric powder.
- Add the cut idlis, lemon juice and salt.
- Mix well so that the idlis are well coated with the masala.
- Garnish with chopped coriander leaves.
- You can also add chopped onion and capsicum.
- You can add red chilii powder to make it spicy.
- Refrigerate the idlis for 2 hours to prevent it from sticking to the pan when frying.