Idly, the popular South Indian steamed rice cake, is traditionally enjoyed with chutneys or sambar. But have you ever tried Idly Fry? This restaurant-style dish takes the humble idly to the next level by transforming it into a crispy, spicy snack that is both delightful and irresistible. Perfect as an appetizer or a tea-time snack, Idly Fry is a great way to repurpose leftover idlis, turning them into a crispy, flavorful dish with a burst of spices and a satisfying crunch.
If you are health conscious, you can air fry idlis and use.
Ingredients:
- Leftover idlies - 8
- Onion - 1 (medium)
- Tomatoes - 3
- Ginger Garlic Paste - 1 tsp.
- Red Chilli Powder - 1 tsp.
- Dhania Powder - 1 tsp.
- Garam Masala - ½ tsp.
- Salt - as needed or ½ tsp.
- Oil - as needed
- Curry Leaves - a handful
- Fennel Seeds - 1 tsp.
Method:
- Take leftover idlies and cut them into cubes.
- Cut onions and tomatoes finely.
- Heat oil for deep frying the idlies.
- Once hot, fry the cut idlies to golden brown and keep aside.
- In another pan, heat 2 teaspoon of oil and add fennel seeds and curry leaves and fry for a minute.
- Now add finely chopped onions and fry till it becomes transparent.
- Then add finely chopped tomatoes, chilli powder, dhania powder, garam masala and salt and cook till it thickens and becomes mushy.
- Sprinkle little water and add the fried idlies and cook in medium flame for 2 to 3 minutes.
- Your tasty idly fry is ready to be served.
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