As the name suggests, Fried Idli is simply idli that is deep fried. The idli is chopped into wedges, batons or fingers and deep fried. Made with leftover idlis, serve this crispy, tasty snack with coconut chutney, sambar or tomato ketchup.
Cut the refrigerated or day old idlis into wedges, as shown in the photo above in the step-by-step guide.
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. Do not make them too brown or golden.
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. Simply mix well so that masala is coated evenly.
Serve the Fried Idli with sambar or coconut chutney or tomato ketchup.
Notes
Use only a day old or refrigerated idli to make this snack. Freshly steamed idli can break in the oil while frying as they are too soft, fluffy and moist.
Always refrigerate the idli before frying.
Opt to shallow fry or pan fry the idlis if you prefer. If pan frying or shallow frying, keep the idli whole as it is easier to pan fry/shallow fry them this way. If you prefer, you can halve them.
Add your choice of spices and seasonings to the fried idli.