I am always in love with fried idli, since my mom makes it almost all the time, if we have leftover idlis. It gives perfect crispness. But sure that it absorbs too much oil. Recently I tried them in the oven and I am very happy with the results. Even baked idli fry is also crispy without drying out or without becoming chewy. Both stays crispy even after cooling down and storing them for few hours. Another recipe using leftover idlis – Masala idli
Step By Step Photo Instructions:
Fried Idli Fry:
- Make sure to use chilled, refrigerated idli. NEVER use fresh idli for this. Cut into wedges.
- Heat the oil in a pan for frying. I have used small amount of oil and shallow fried them. Add idli pieces into hot oil. After some time, keep moving and turning for even browning.
- The smaller pieces will get fried first. So remove them using slotted spatula.
- And now let the bigger pieces fry for longer or till they becomes crispy.
- Once done remove using spatula and drain the excess oil.
- Keep them on paper towel lined plate. While it is still hot or warm, sprinkle chaat masala on top. Serve these fried idli right away. If you want you can have chutney for dipping on side. But I like them as such. Baked Idli Fry:
- Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes. Cut the idlis into wedges.
- Arrange them on aluminium foil lined baking tray.
- Now brush them generously with oil. Flip them brush other sides as well. Make sure to oil the pieces from all the sides, otherwise you will end up with chewy texture.
- Bake into preheated oven for 12-14 minutes. Then remove the tray from the oven, flip the pieces.
- Bake them again for 7-8 minutes.
- While it is still hot, sprinkle chaat masala on top and serve. Serving suggestion: Enjoy them as a snack. Did you try this idli fry recipe? If so which one? I’d love to hear about it! Leave a review in the comment section below.
