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Transform leftover idlis into a crispy, spicy, and tangy snack! This quick and easy Idli Fry recipe is perfect for a satisfying breakfast or evening treat, ready in just 15 minutes.
For 4 servings
Prepare the Idlis: Cut each chilled idli into four bite-sized pieces. Using day-old, refrigerated idlis is crucial as they are firm and won't crumble during frying.
Temper the Spices: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Then, add the urad dal and sauté for about 1 minute until it turns a light golden brown. Finally, add the curry leaves and slit green chilies, and sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent. Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
Add Spice Powders: Reduce the heat to low. Add the turmeric powder, red chili powder, and sambar powder. Stir continuously for about 30 seconds to cook the spices without burning them.
Fry the Idlis: Immediately add the cut idli pieces and salt to the pan. Toss gently but thoroughly to ensure all the idli pieces are evenly coated with the masala. Increase the heat to medium and fry for 5-7 minutes, tossing every minute, until the idlis are golden brown and crispy on the edges.
Garnish and Serve: Turn off the heat. Squeeze fresh lemon juice over the idli fry and garnish with freshly chopped coriander leaves. Give it a final gentle toss and serve immediately while hot and crispy.
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Transform leftover idlis into a crispy, spicy, and tangy snack! This quick and easy Idli Fry recipe is perfect for a satisfying breakfast or evening treat, ready in just 15 minutes.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 135.06 calories per serving with 1.58g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or brunch.
For a simpler version, skip the onions and sambar powder. After tempering, toss the idli pieces with 2-3 tablespoons of idli podi (gunpowder) and a little ghee or oil until heated through.
Add finely diced vegetables like bell peppers (capsicum), carrots, and green peas along with the onions for added nutrition, color, and crunch.
Give it an Indo-Chinese twist by adding a splash of soy sauce, a teaspoon of vinegar, and a pinch of sugar along with the spices. You can also add diced bell peppers and spring onions.
After the idli fry is ready, turn off the heat and sprinkle a generous amount of grated mozzarella or cheddar cheese on top. Cover the pan for a minute to let the cheese melt.
Idlis are made from a fermented batter of rice and lentils, making them a natural source of probiotics that promote a healthy gut microbiome and aid in digestion.
The inclusion of urad dal in both the idli batter and the tempering provides a good amount of plant-based protein, which is essential for muscle maintenance and energy.
The recipe uses various spices like turmeric and mustard seeds, along with herbs like curry leaves and coriander, which are packed with antioxidants that help combat oxidative stress and inflammation.
A single serving of Idli Fry (approximately 150g) contains around 220-250 calories. The exact count can vary based on the amount of oil used and the size of the idlis.
Idli Fry is a moderately healthy snack. The base ingredient, idli, is very healthy as it's steamed and fermented. The frying process adds calories from oil. To make it healthier, you can minimize the oil or use an air fryer to crisp the idlis before tossing them in the masala.
It is strongly recommended to use leftover, refrigerated idlis. Fresh, warm idlis are too soft and will break apart and become mushy when you try to cut and fry them. Chilling them makes them firm and perfect for this dish.
Idli Fry is a flavorful snack that can be enjoyed on its own. It also pairs wonderfully with coconut chutney, tomato ketchup, or a hot cup of South Indian filter coffee or masala chai.
This dish is best consumed immediately to enjoy its crispy texture. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Reheat in a pan with a little oil or in an air fryer to restore some of the crispness. Avoid reheating in a microwave as it will make them soft.