idli fry recipe – a quick fried snack made with left over idlis.

this idli fry recipe is the way i would have idli fries in the south indian restaurants in mumbai. the idli are cut into finger chips and then deep fried. later red chilli powder or chaat masala or pav bhaji masala or idli podi is sprinkled on top of it. you can choose any masala of your choice. at home, we prefer idli podi or pav bhaji masala powder or red chilli powder.

apart from this idli fry recipe there are few more snacks recipes where you can use leftover idli like:

• idli upma
• chilli idli
• idli manchurian
• masala idli

tips for making idli fry

• to make this idli fry recipe, use only leftover idli or day-old idli which have been refrigerated. don’t use fresh idli, because they break in the oil while frying and absorb a lot of oil also. they also stick to each other while frying.
• it is always better to refrigerate the idli for a few hours before you fry them so that they don’t break in oil while frying.
• if you don’t want to deep fry then you can also pan fry or shallow fry the idlis.
• while frying the idli, the smaller pieces will get fried quickly than the larger pieces. so you have to remove the small pieces first. because if don’t and fry all the pieces equally then the outside texture of smaller pieces becomes little dense due to extra frying and you may not like them. don’t make the fries too brown. they should be crisp from outside and soft from inside.

serve the idli fry with sambar or coconut chutney or tomato sauce.

if you are looking for more idli recipes then do check:

• idli recipe
• oats idli
• rava idli
• ragi idli
• kanchipuram idli

idli fry

4.91 from 11 votes

Prep Time:1 min

Cook Time:10 mins

Total Time:11 mins

crisp idli fry made with left over idlis. can be served with coconut chutney, sambar or tomato sauce.

Course:breakfasts,snacks

Cuisine:south indian

Servings:2 to 3

Author:Dassana Amit

INGREDIENTS FOR idli fry

(1 CUP = 250 ML)

• 4 to 5 idli pieces or as required
• chaat masala or pav bhaji masala or red chilli powder or idli podi as required
• salt as required
• oil to deep fry or shallow fry the idlis

HOW TO MAKE idli fry

• cut the refrigerated or day old idlis into fingers, as shown below.
• heat oil in a kadai or pan till medium hot. add the idli fingers and deep fry till light golden or slightly more.
• ideally, the fried idli pieces should be crisp from outside and soft from inside. you can also pan fry or shallow fry them.
• remove the smaller pieces first as they will get fried quickly. drain the fried idli on paper towels to remove excess oil.
• sprinkle either red chilli powder or pav bhaji masala or chaat masala or idli podi on top and some salt. just mix well so that masala coated evenly.
• serve the idli fry with sambar or coconut chutney or tomato sauce.

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how to make idli fry

1. cut the refrigerated or day old idlis into fingers, as shown below.

2. heat oil in a kadai or pan till medium hot. add the idli fingers and deep fry till light golden or slightly more. ideally, the fried idli pieces should be crisp from outside and soft from inside. you can also pan fry or shallow fry them.

3. remove the smaller pieces first as they will get fried quickly. drain the fried idli on paper towels to remove excess oil. sprinkle either red chilli powder or pav bhaji masala or chaat masala or idli podi on top and some salt. just mix well so that masala gets coated evenly.

4. serve the idli fry with idli sambar or coconut chutney or tomato sauce.