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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.
For 4 servings
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.
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.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 97.93 calories per serving with 1.41g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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A popular variation where you skip the sambar powder and instead toss the idlis in 2-3 tablespoons of 'idli podi' (milagai podi) along with a little sesame oil for an authentic taste.
For an Indo-Chinese twist, add diced bell peppers and onions, and toss the fried idlis in a mixture of soy sauce, vinegar, and chili sauce.
Make it more nutritious by adding finely chopped vegetables like carrots, peas, and bell peppers along with the onions.
The idlis are made from a fermented batter of rice and lentils, which introduces beneficial probiotics that support a healthy gut microbiome and aid in digestion.
The combination of urad dal in the idlis and the chana dal in the tempering provides a good amount of plant-based protein, essential for muscle repair and energy.
As a carbohydrate-rich snack from the rice-based idlis, this dish provides a quick and sustained source of energy, making it an excellent choice for breakfast or a mid-day snack.
A single serving of Fried Idli (approximately 210g) contains around 280-320 calories. This is an estimate and can vary based on the amount of oil used and the size of the idlis.
Fried Idli is a moderately healthy snack. The base idlis are steamed and fermented, which is beneficial for gut health. However, the frying process adds extra calories and fat. To make it healthier, use minimal oil and consider adding more vegetables.
It is highly recommended to use leftover, chilled idlis. Fresh, warm idlis are very soft and will likely crumble and turn mushy when you try to cut and sauté them. Chilling for at least a few hours makes them firm and easy to work with.
Fried Idli is a flavorful, self-contained snack that doesn't require any side dishes. However, it pairs wonderfully with coconut chutney, a cup of hot filter coffee, or masala chai.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently sauté in a pan with a splash of water or microwave until heated through. The texture may be slightly softer after reheating.
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