Fried idli

There are many ways to utilise the left over idlis. Sometimes we make upma from them. Sometimes we powder them and add coconut, chilies, ginger, salt, coconut oil and asafoetida water to make idli puddi (idli-hinga-udak). Sometimes we shallow fry them with cumin and mustard seeds. All the three taste amazing. I have also seen some people deep frying the idlis or make an upma of deep fried idlis, I am yet to try this version.

When we were kids, Aayi prepared idli-sambar-chutney for breakfast frequently. At my home we all had different tastes. So sometimes she ended up making all idli upma, idli puddi and fry for evening snack.

This picture is sent to me by my brother and sis-in-law from Bangalore.

Ingredients:
10-12 idlis
1 tea spn mustard seeds
1 tea spn cumin(jeera) seeds
Oil

Method:
If the idlis are thick, cut them horizontally to get thin slices (2-3 pieces from each idli).
Heat tava and spread oil. Spread the mustard and cumin seeds. When they start popping, keep the idlis on it. Fry from both sides for 5-6 minutes (till they get slight brownish tinge).

Serve with chutney powder.

Serves : 3-4
Preparation time : 10mins

13 Comments for “Fried idli”

says:

My mom just pan frys the leftover idlis with lots of oil..comes out crisp and almost deep fried.
Will surely try this recipe.

Poonam Kamat

says:

This dish is genrlly made by shllw fryng the idlis with cocunut oil at my place, Amazingly Yummm. I shall fr sure try ths version as well. thnks Shilpa

says:

hi shilpa,
i got to see so many idli recipes but never fried idlis… looks very interesting… u know what? its been more than a week i cooked rava idlies and still havent posted it in my blog:) after seeing ur blog i guess its a high time i did that:)
cheers girl… happy blogging
-supriya

preeti

says:

hey we make idli burgers also ,by roasting left over idlis with a lil butter or ghee on the tava then slicing it through the center and sandwiching a layer of potato filling inbetween. Alternately you can place a layer of the filling between 2 idlis. Looks colorful and tastes great!

Pratibha

says:

Shilpa,

Your write up about Tulsi puje brought back memories of growing up in Ankola. We would visit our friends’ houses during Tulsi puje and ate sweet poha and sugar cane prasada. Poha tasted the best. I really enjoyed reading and felt nostalgic.

Deepa

says:

Hi shilpa,
My mom used to fry the idlis in the tawa in this method:
Leftover idli slice Horizontly so that it is as thin as possible. Sprinkle a little salt and little chillie pd on both sides and fry in tawa with oil on both sides till crisp. This tastes yummy too.

Manju

says:

I tried this item in a little different way….on the tawa first add some oil then mustard and jeera. After its popping add small onion finely chopped and fry till golden brown…now add cut idlis and the fry on medium fire…..

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>