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.

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

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


  1. Lakshmi November 10, 2006
  2. Manjula November 10, 2006
    • Poonam Kamat May 5, 2011
  3. Supriya November 10, 2006
  4. preeti November 10, 2006
  5. Anjali November 12, 2006
  6. Pratibha November 14, 2006
  7. kalaivani February 26, 2007
  8. Deepa August 7, 2007
  9. preeti May 5, 2009
  10. Thaashaa September 21, 2009
  11. Manju September 17, 2011
  12. Sanam Khan December 8, 2011

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