The Idli Project
Idli Fry
Modern & Fusion

Idli Fry

also called Masala Idli Fry

Cubed day-old idlis shallow-fried crisp and tossed with a freshly-ground curry-leaf rub - the leftover version that actually tastes new.

Pan-South Indian - leftover staple

Image: VegeCravings - Fried Idli · Blog photo

Cubed leftover idlis shallow-fried until crisp on the outside, then tossed with a freshly ground spice rub - dried red chillies, curry leaves, garlic, cumin and peppercorns - finished with sambar masala and a hit of amchur for tang.

The rub is what makes it. A regular bottled spice mix produces a flat, restaurant-y version; grinding the curry leaves fresh is what gives the whole pan that bright herbal lift.

The Recipe

Yield · 2 servings

Effort profile

Soaknone
Fermentnone
Steamnone (uses leftover idlis)
Steps6

Each axis is scaled against the longest example in the archive.

Soak—Ferment—Steam—Steps6

Ingredients

Main

  • 5–6 idlis (day-old, refrigerated), cubed
  • 20–25 curry leaves
  • 4–5 dried red chillies
  • 3–4 garlic cloves
  • 1 tsp cumin
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • ½ tsp salt
  • ½ tsp sambar masala
  • ½ tsp amchur (dry mango powder)
  • 1 tbsp oil

Method

  1. 1.

    Coarsely grind the dried red chillies, curry leaves, cumin, garlic and peppercorns to a dry rub.

  2. 2.

    Heat oil in a pan; shallow-fry the idli cubes until crispy and light brown. Set aside.

  3. 3.

    In the same pan, add mustard seeds and urad dal; let them splutter.

  4. 4.

    Optional - toss in a few extra curry leaves.

  5. 5.

    Add the ground spice blend; fry a few seconds.

  6. 6.

    Return the fried idlis to the pan; add salt, sambar masala and amchur; toss to coat evenly.

Serve with

coconut chutneyketchupsambar

Notes

Day-old refrigerated idlis are essential - fresh ones crumble in the pan and absorb too much oil. The freshly-ground curry-leaf rub is what sets this apart from a plain pan-tossed idli.

Adapted from vegecravings.com.