I am sure you are an Idli lover and have tried most of its varieties. But have you tasted the sumptuously fried versions of the South-Indian dish? Dicey, right?
One unique thing about Indian cuisine is its versatile nature. Yes, that’s also a feature of any food item, but Indian delicacies must be pointed out.
Take the example of Idlis only, this pin on Pinterest highlights over 170 different varieties of Idli. Can you believe it?
While you get over that pin, I must tell you about my current endeavor of presenting two recipes of Idli.
Below is the recipe for Masala Idli Fry, followed by the recipe for Plain Idli Fry. Enjoy!
MASALA IDLI FRY Recipe
INGREDIENTS
- Idlis
- Mustard oil
- Mustard seeds
- Curry leaves
- Onion (Sliced)
- Turmeric powder
- Red chili powder
- Sabzi masala
- Chat masala
- Salt
- Green coriander leaves
METHOD
- Cut each Idli into 4 pieces by making a plus sign with the help of a knife.
- Now, take some oil in a frying pan and heat it.
- Once heated, add some mustard seeds, followed by curry leaves.
- Put some onion and cook them on low flame for 3-4 mins.
- Meanwhile, take some water, put turmeric powder, red chili powder, sabzi masala, chat masala and some salt as per taste into the pan. Mix them all.
- Once the onions are cooked, add the masala mixture, and cook it for 3-4 minutes by covering the pan.
- In the end, add the idlis and cook them for 5 mins without covering the pan. Keep stirring in between.
- Garnish it with some finely chopped coriander leaves, and enjoy the meal with your loved ones.
Now, as promised earlier, here is the recipe for Plain Idli fry:
Plain Idli Fry Recipe
INGREDIENTS
- Idlis
- Mustard oil
- Mustard seeds
- Curry leaves
- Green chilies (cut into large slices)
- Salt
METHOD
- Cut the Idlis into 4 pieces by making a plus sign with the help of a knife.
- Now, take some oil in a frying pan and heat it.
- Once heated, add some mustard seeds, followed by curry leaves and green chilies.
- Now add the Idlis, sprinkle some salt, and cook it for 4-5 mins on low to medium flame. Keep stirring; otherwise, the Idlis might get stuck to the pan, adding a smoky flavor.
- Cook it for some more time if you want to make them crispy.
Note: If you want Idlis to be crispy, take more than usual oil and avoid adding onions. Also, add masala at the end (3-4 mins before the last stage). Otherwise, the spices will get burned.
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