Fried Idli | Idli Fry (Mumbai Style)

Got some leftover Idli at home? Don’t want to just reheat them and eat with the usual chutney and sambar? Well, I’ve just got the recipe for you to turn those into a crunchy, munchy, yummy dish – the Fried Idli, a specialty from the food culture of Mumbai in Maharashtra. Besides being a quick snack made with leftover idli, this Fried Idli recipe is also a famous breakfast dish in many South Indian restaurants across Mumbai. With just 4 ingredients, this is a vegan recipe as well.  

About Fried Idli

As the name of the recipe suggests, Fried Idli simply means idli that is deep fried. Basically, in this recipe, the idlis are cut into thick batons or fingers or wedges and then deep-fried to a crispy, golden perfection.

This is then followed by a sprinkle of either of these ground spice powders on the crispy idlis – red chilli powder, chaat masala powder, Idli Podi or Pav Bhaji Masala.

This Fried Idli is the way I would have the same dish in the South Indian or Udupi restaurants of Mumbai.

While making this Fried Idli recipe at home, you can customize the dish and choose to sprinkle the fried idli with any seasonings of your choice. Personally, I love the idli podi and red chili powder with these crunchy idli fingers.

In addition to this Idli Fry, these are some of the easy-peasy and basic, yet scrumptious dishes that you can make with leftover idlis:

• Podi Idli
• Idli Upma
• Chilli Idli
• Idli Manchurian

This Idli Fry is a super easy recipe made with a minimum number of ingredients that you can ever imagine of.

You can relish this Fried Idli with your favorite coconut chutney or even with tomato ketchup or a green chutney made with coriander or mint leaves.

How to make Fried Idli

1. Cut 4 to 5 refrigerated or a day old idli into fingers or wedges or batons.

Do not use idlis that are steaming hot or made on the same day. As these are too soft, fluffy and moist, they can break in the oil while frying.

Ensure to refrigerate the idli for some hours. Refrigerated idli tend to absorb less oil while frying as compared to fresh idli.

2. Heat oil for deep frying in a kadai or pan till medium hot. Add the idli fingers and deep fry till light golden or slightly more.

Do not fry for a longer time and make them too golden or brown. Ideally, the fried idli wedges should be crispy from outside and soft from inside.

You can also opt to pan fry or shallow fry them. If pan frying or shallow frying, then keep the idlis whole and do not chop them.

It is easier to pan fry or shallow fry whole idlis than chopped idlis. If you prefer, you can also halve them.

3. Remove the smaller pieces first as they will get fried quickly. Drain the Fried Idli on kitchen paper towels to remove excess oil.

Sprinkle either chaat masala, red chili powder, pav bhaji masala or idli podi on top and some salt. Mix well so that masala coats the Fried Idli evenly.

You could also chose to keep the fried idli as is without sprinkling any seasonings or spices and enjoy them with a chutney or dip of your choice.

4. Serve Fried Idli hot with Sambar, Coconut Chutney or tomato ketchup.

Expert Tips

1. To make this dish, you can use only leftover idli or a day-old idli that have been refrigerated. Don’t use fresh idli because it is soft. Thus, can break in the oil while frying and absorb a lot of oil as well. It can also stick to each other while frying.
2. It is always better to refrigerate the idli for a few hours before you fry them. This way, they won’t break while frying in the hot oil.
3. In case you don’t want to deep-fry the idlis, you can also either pan-fry or shallow-fry them.
4. While frying idlis, the smaller pieces get fried quickly as compared to the larger pieces. So, you have to remove the small pieces first. If not done this way and fried all the pieces equally, then the outside texture of smaller pieces will turn a little dense due to extra frying and you may not like them.
5. Don’t fry the idlis too brown. They should be crispy from outside and soft from inside. Frying them for a long time or browning them too much, will make for a denser and dry texture on the outside.

FAQs

This Fried Idli from the archives was first published in May 2014. It has been updated and republished on November 2024.