Idli Fry

Growing up, I did not like to eat Idlis at all. The only reason I tolerated them the day it was made was because it meant I got to eat Idli fry the next day! I have evolved to like both, so I just make extra idlis every time I make some, just so that I can make Idli fry the day after!

My grandmom made the best idli fry and she had a whole system – how they should be cut, the frying technique and timing, which oil to use, etc. etc. and it works every single time! its a shallow fry recipe but tastes better than deep fried. Obviously her recipe was devised in pre-air fryer days, but I still like it made just this way. no air fryer, no tadka, no crumbly soggy mess – just crspy spicy wedges of idlis – wouldn’t change a thing about it!

Aji would pour batches of fried idlis straight from the hot griddle onto my plate, and dust it with salt and chilli powder, OMG that aroma! One thing goes without saying, it tastes best oly with homemade soft idlis that are made with a perfectly fermented batter that has a natural tang to it. check out my recipe for the perfect idli batter from scratch here.

So here’s the recipe for the idli fry:

you will need:

leftover idlis

cast iron griddle/ non-stick pan

peanut oil

ghee

salt and chilli powder/ seasoning of choice

Procedure:

• Heat the griddle on high flame and brush it with oil throughout
• slice the idli in half first to create two thin circular slices of idli. then cut it in half to create 4 wedges per idli. cut all the idlis similarly

• lower the flame and start lining the pan with the idli pieces and increase the heat again – should start sizzling as soon as you put the idlis on the pan. If it does not, let the pan heat some more
• dot the other side of each idli piece with some ghee (you can use oil on both sodes too, the ghee just adds a nice flavor and makes it a different kinda crispy!)

• wait till the edges start turning golden brown then flip them one by one, ghee side down this time
• let cook on medium-high heat till golden brown on this side as well

• transfer to a plate and immediately sprinkle salt and chilli powder
• serve hot and crispy! You can thank me later 🙂