vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
652 cal
18gProtein
96gCarbs
23gFat
2Recipes
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Crispy, spicy Fried Idli! A quick-to-make, energy-giving snack with a delightful tangy kick.
A delightful and quick snack made by tossing leftover steamed rice cakes (idlis) in a savory and aromatic tempering of spices and herbs. A perfect way to repurpose idlis into a completely new and exciting dish, ready in minutes.
Serving size: 1 cup
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Crispy, spicy Fried Idli! A quick-to-make, energy-giving snack with a delightful tangy kick.
This hyderabadi dish is perfect for snack. With 236.46 calories and 6.03g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus, low-potassium option for your meal plan.
Prepare the Idlis: Take the chilled idlis and cut each one into 4 to 6 uniform, bite-sized pieces. This ensures they cook evenly and don't break apart. Set them aside.
Create the Tempering (Tadka): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which should take about 30 seconds. Then, add the urad dal and chana dal, sautéing for about 1 minute until they turn a light golden brown. Be careful not to burn them.
Sauté Aromatics: Add the hing, curry leaves, and slit green chilies to the pan. Sauté for another 30 seconds until the curry leaves become crisp and aromatic. Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
Add Spices and Idlis: Reduce the heat to low to prevent the spices from burning. Add the turmeric powder and sambar powder, and mix well for about 30 seconds. Immediately add the cut idli pieces and salt. Toss gently but thoroughly to coat all the idli pieces with the spice mixture.
Fry the Idlis: Increase the heat back to medium and sauté for 4-5 minutes, allowing the idlis to heat through and develop slightly crispy edges. If the mixture appears too dry, you can sprinkle a tablespoon of water to add a little moisture. Turn off the heat.
Garnish and Serve: Finish by drizzling the fresh lemon juice and sprinkling the chopped coriander leaves over the idlis. Give it one final gentle toss. Serve immediately while hot for the best texture and flavor.