Acquired some leftover Idli at residence? Don’t wish to simply reheat them and eat with the standard chutney and sambar? Properly, I’ve simply received the recipe so that you can flip these right into a crunchy, munchy, yummy dish – the Fried Idli, a specialty from the meals tradition of Mumbai in Maharashtra. In addition to being a fast snack made with leftover idli, this Fried Idli recipe can also be a well-known breakfast dish in lots of South Indian eating places throughout Mumbai. With simply 4 elements, this can be a vegan recipe as nicely.
About Fried Idli
Because the identify of the recipe suggests, Fried Idli merely means idli that’s deep fried. Mainly, on this recipe, the idlis are reduce into thick batons or fingers or wedges after which deep-fried to a crispy, golden perfection.
That is then adopted by a sprinkle of both of those floor spice powders on the crispy idlis – purple chilli powder, chaat masala powder, Idli Podi or Pav Bhaji Masala.
This Fried Idli is the best way I might have the identical dish within the South Indian or Udupi eating places of Mumbai.
Whereas making this Fried Idli recipe at residence, you’ll be able to customise the dish and select to sprinkle the fried idli with any seasonings of your selection. Personally, I like the idli podi and purple chili powder with these crunchy idli fingers.
Along with this Idli Fry, these are a few of the easy-peasy and fundamental, but delicious dishes that you would be able to make with leftover idlis:
This Idli Fry is an excellent straightforward recipe made with a minimal variety of elements that you would be able to ever think about of.
You possibly can relish this Fried Idli along with your favourite coconut chutney and even with tomato ketchup or a inexperienced chutney made with coriander or mint leaves.
Step-by-Step Information
Methods to make Fried Idli
1. Lower 4 to five refrigerated or a day outdated idli into fingers or wedges or batons.
Don’t use idlis which can be steaming sizzling or made on the identical day. As these are too mushy, fluffy and moist, they will break within the oil whereas frying.
Guarantee to refrigerate the idli for some hours. Refrigerated idli have a tendency to soak up much less oil whereas frying as in comparison with contemporary idli.
2. Warmth oil for deep frying in a kadai or pan until medium sizzling. Add the idli fingers and deep fry until gentle golden or barely extra.
Don’t fry for an extended time and make them too golden or brown. Ideally, the fried idli wedges needs to be crispy from outdoors and mushy from inside.
It’s also possible to choose to pan fry or shallow fry them. If pan frying or shallow frying, then maintain the idlis complete and don’t chop them.
It’s simpler to pan fry or shallow fry complete idlis than chopped idlis. If you happen to want, you can even halve them.
3. Take away the smaller items first as they’ll get fried rapidly. Drain the Fried Idli on kitchen paper towels to take away extra oil.
Sprinkle both chaat masala, purple chili powder, pav bhaji masala or idli podi on high and a few salt. Combine nicely in order that masala coats the Fried Idli evenly.
You possibly can additionally selected to maintain the fried idli as is with out sprinkling any seasonings or spices and revel in them with a chutney or dip of your selection.
4. Serve Fried Idli sizzling with Sambar, Coconut Chutney or tomato ketchup.
Professional Ideas
- To make this dish, you should utilize solely leftover idli or a day-old idli which have been refrigerated. Don’t use contemporary idli as a result of it’s mushy. Thus, can break within the oil whereas frying and take up quite a lot of oil as nicely. It may well additionally stick to one another whereas frying.
- It’s at all times higher to refrigerate the idli for a number of hours earlier than you fry them. This fashion, they received’t break whereas frying within the sizzling oil.
- In case you don’t wish to deep-fry the idlis, you can even both pan-fry or shallow-fry them.
- Whereas frying idlis, the smaller items get fried rapidly as in comparison with the bigger items. So, you must take away the small items first. If not carried out this manner and fried all of the items equally, then the surface texture of smaller items will flip a bit dense as a result of further frying and you could not like them.
- Don’t fry the idlis too brown. They need to be crispy from outdoors and mushy from inside. Frying them for a very long time or browning them an excessive amount of, will make for a denser and dry texture on the surface.
FAQs
Whereas it’s historically made with leftover idlis, you should utilize contemporary idlis too. Simply enable them to chill and agency up a bit earlier than slicing and frying.
Sure, other than chaat masala, idli podi or pav bhaji masala, you can even embody purple chili powder, some turmeric powder and/or dried mango powder (amchur powder) as nicely.
Coconut chutney and mint chutney are in style selections to accompany Mumbai fashion Fried Idli. Some distributors or eateries additionally serve it with tangy-sweet tamarind chutney or tomato ketchup.
Sure, you can also make a more healthy model by utilizing much less oil for frying or choosing various cooking strategies like baking or air-frying. Moreover, think about including extra greens for a nutritious twist.
The best texture is crispy on the surface and mushy on the within. Slicing or chopping the idlis to a medium thickness and correct frying contribute to reaching this stability.
Extra Idli Recipes To Attempt!
Please make sure to fee the recipe within the recipe card or go away a remark beneath when you’ve got made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.
Fried Idli | Idli Fry (Straightforward Snack)
Because the identify suggests, Fried Idli is just idli that’s deep fried. The idli is chopped into wedges, batons or fingers and deep fried. Made with leftover idli, serve this crispy, tasty snack with coconut chutney, sambar or tomato ketchup.
Prep Time 1 minute
Cook dinner Time 10 minutes
Complete Time 11 minutes
Forestall your display from going darkish whereas making the recipe
Lower the refrigerated or day outdated idlis into wedges, as proven within the photograph above within the step-by-step information.
Warmth oil in a kadai or pan until medium sizzling. Add the idli fingers and deep fry until gentle golden or barely extra.
- Ideally, the fried idli items needs to be crispy from outdoors and mushy from inside. It’s also possible to pan fry or shallow fry them. Don’t make them too brown or golden.
Take away the smaller items first as they’ll get fried rapidly. Drain the fried idli on paper towels to take away extra oil.
Sprinkle both purple chilli powder or pav bhaji masala or chaat masala or idli podi on high and a few salt. Merely combine nicely in order that masala is coated evenly.
Serve the Fried Idli with sambar or coconut chutney or tomato ketchup.
- Use solely a day outdated or refrigerated idli to make this snack. Freshly steamed idli can break within the oil whereas frying as they’re too mushy, fluffy and moist. These may take up quite a lot of oil whereas frying.
- At all times refrigerate the idli earlier than frying.
- Choose to shallow fry or pan fry the idlis in the event you want. If pan frying or shallow frying, maintain the idli complete as it’s simpler to pan fry/shallow fry them this manner. If you happen to want, you’ll be able to halve them.
- Add your selection of spices and seasonings to the fried idli.
This Fried Idli from the archives was first revealed in Could 2014. It has been up to date and republished on November 2024.
