Fried Idli Recipe: Got some leftover idlis at home? Don’t reheat them and eat with the chutney and sambar? Well, I have just the recipe for you to turn those into a crunchy, munchy, yummy dish – Fried Idli, a specialty from the food culture of Mumbai in Maharashtra. With just 4 ingredients, this recipe is also vegan-friendly.
About Fried Idli Recipe:
As the name suggests, Fried Idli simply means idli that is deep-fried. In this recipe, the idlis are cut into thick fingers, batons, or wedges and then deep-fried to a crispy, golden perfection.
After frying, the crispy idlis are sprinkled with either of these ground spice powders – red chili powder, chaat masala powder, Idli Podi, or pav bhaji masala.
This Fried Idli is reminiscent of the dish served in the South Indian or Udupi restaurants of Mumbai.
When making this Fried Idli recipe at home, you can customize the dish by choosing to sprinkle the fried idlis with any masala of your choice. Personally, I love the combination of idli podi and red chili powder with these crunchy idli fingers.
Fried Idli Recipe Ingredients:
- 4 to 5 idlis, preferably day-old refrigerated idlis
- Chaat masala, pav bhaji masala, red chili powder, or idli podi, as needed
- Salt, as needed
- Oil, for deep frying or shallow frying
How to Make Fried Idli Recipe:
- Cut 4 to 5 refrigerated or day-old idlis into fingers, wedges, or batons.
- Avoid using idlis that are steaming hot or made on the same day, as they tend to be too soft, fluffy, and moist, which can cause them to break in the oil while frying.
- Heat oil for deep frying in a kadai or pan until it’s medium-hot. Add the idli fingers and deep fry until they turn light golden or slightly more.
- Be cautious not to fry them for too long, as the ideal fried idli pieces should be crisp on the outside and soft on the inside.
- You can also choose to pan-fry or shallow-fry them. If pan-frying or shallow-frying, keep the idlis whole and do not chop them. It’s easier to pan-fry or shallow-fry whole idlis than chopped idlis. Alternatively, you can halve them if preferred.
- Remove the smaller pieces first, as they will fry quickly. Drain the fried idli on kitchen paper towels to remove excess oil.
- Sprinkle either chaat masala, red chili powder, pav bhaji masala, or idli podi on top, along with some salt. Mix well to ensure the masala coats the fried idli evenly.
- Serve the fried idli hot with sambar, coconut chutney, or tomato ketchup.
Here’s to Leftover Food:
- In India, food holds a sacred place and is considered an emotion in itself. Regardless of the region, Indians are quite sensitive about their regional delicacies as well as food in general.
- Hence, Indians often try to make the most out of leftover food instead of discarding it. Cooking with leftover food is a common practice in Indian households.
- Apart from simply reheating leftovers, Indians are also known for their creativity in developing dishes using leftover food as the primary ingredient.
- Fried Idli is one such dish, and there are many other Indian recipes that utilize leftover food creatively. Leftover sabzis (vegetable dishes) are often used as stuffing to make sandwiches, rolls, and wraps.
- Additionally, dishes like Masala Rice made with leftover rice, Punjabi Aloo Tikki Chole with leftover chana masala, and South Indian delicacies like Kuzhi Paniyaram and Sweet Paniyaram made with leftover idli/dosa batter are popular examples.
- This recipe for Fried Idli is a favorite among my family members, and whenever we have idlis on the menu, making this crispy and tasty dish the next day is a must.
Expert Tips: Fried Idli Recipe
- For this dish, it’s best to use only leftover idlis or day-old idlis that have been refrigerated. Fresh idlis are soft and can break in the oil while frying, absorbing excess oil and sticking together.
- Refrigerating the idlis for a few hours before frying helps prevent breakage while frying in hot oil.
- If you prefer not to deep-fry the idlis, you can also pan-fry or shallow-fry them.
- When frying the idlis, smaller pieces cook faster than larger ones. Remove the smaller pieces first to avoid overcooking and dense texture.
- Fry the idlis until they are crisp on the outside and soft on the inside, without browning them too much.
Conclusion:
Fried Idli Recipe is a versatile and flavorful dish that transforms leftover idlis into a crunchy and satisfying snack or breakfast option. By following the expert tips provided, you can ensure that your fried idlis turn out crispy on the outside and soft on the inside, with just the right amount of seasoning. Experiment with different spice powders and serving accompaniments to customize the dish to your taste preferences. Enjoy this delightful treat as a creative way to repurpose leftover food and elevate your dining experience.
FAQs about Fried Idli Recipe:
Can I use fresh idlis instead of leftover ones?
It’s recommended to use leftover idlis or day-old refrigerated idlis for this recipe. Fresh idlis are softer and may break apart while frying, absorbing more oil and sticking together.
What spice powders can I use to season the fried idlis?
You can sprinkle the fried idlis with a variety of spice powders such as red chili powder, chaat masala, pav bhaji masala, or idli podi, depending on your preference.
Can I shallow-fry or pan-fry the idlis instead of deep-frying them?
Yes, you can opt to shallow-fry or pan-fry the idlis if you prefer. Keep the idlis whole if pan-frying, as it’s easier to handle them this way.
How do I prevent the idlis from breaking while frying?
Refrigerating the idlis for a few hours before frying helps firm them up, reducing the chances of breakage. Additionally, be gentle when handling the idlis and avoid overcrowding the frying pan.
What are some serving suggestions for fried idlis?
Fried idlis can be served hot with sambar, coconut chutney, or tomato ketchup as accompaniments. They make a delicious snack or breakfast dish.
