Last updated on October 7th, 2019
Idli fry recipe- a crispy and delicious tea time snack or after school snack you can make with leftover idlis. We use leftover idlis in so many ways like chili idli, idli manchurian, masala idli. This idli fry is an all time favorite snack that we often make. In just 15 minutes, this fried idli gets ready and tastes delicious with a sprinkle of idli podi. Here is how to make crispy idli fry or fried idli.
Idli sambar is a typical regular breakfast in many south Indian homes and leftover idlis are a common scene. Though cold idlis are not very tasty as such, they are the base for many excellent snacks. We make the most delicious idli upma, idli fry most of the times. These snacks go well with evening tea. For kids you can serve with hot chocolate, badam milk, pista milk or ragi malt.
Idli Fry- Quick Snack With Leftover Idli.
Idli fry or fried idlis are deep fried idlis served with a quick seasoning of chili powder or idli podi. You can serve these snacks with green chutney, tomato chutney or sauce.
This is a very delicious snack that even kids will find attractive. If you have leftover idlis you can make this fry in flat 15 minutes.
These fried idli also make for an excellent party snack. You can make the idlis well before and fry just at the time of party. If you want to make in large scale you can easily bake these. Actually the baked idlis vary in texture and taste very delicious too.
I have seen many restaurants serving idli fry as evening snack but we always make it at home.
This Idli Fry Recipe Is
Easy tea time snack in 15 minutes
Vegan & gluten free
Quick, easy & simple
Best way to use leftover idlis
Attractive & kid friendly snack.
To make idli fry you just need 2 ingredients. Cooked and cooled idlis and oil for deep frying. Seasoning is also very mild here. Idlis have salt in them so we can just toss some masala or idli podi just before serving.
How To Make Idli Fry Recipe
Before beginning make sure your idlis are cold, better chilled in refrigetor for an hour or two. Do not try this snack with fresh idli. See notes for more details
Cut cold idli into wedges as seen in the picture.
Heat oil for deep frying.
Slide 3-4 wedges into hot oil depending upon the size of the pan.
Deep fry until the idlis turn crispy and golden.
Drain excess oil on a kitchen tissue.
Sprinkle idli podi and toss.
Serve fried idli or idli fry immediately.
Tips For Making Idli Fry
Cool the idlis thoroughly– This is the crucial point for this recipe. if you attempt to fry hot idlis or fresh idlis they will soak up lot of oil and also might dissolve in oil. Refrigerate the steamed idlis for at least an hour, even better 3-4 hours before making fried idlis.
Flash fry in high heat– Heat the oil properly and flash fry the idlis quickly. if you fry in low heat for long time, idlis will soak up a lot of oil.
Remove excess oil well- Once you have fried the idlis do remove excess oil with a kitchen tissue.
How To Bake Idli Fry?
If you want to make this recipe in large scale or avoid frying, you can bake the idli wedges.
Preheat oven at 190 C or 350 F. Combine idli wedges and 2 teaspoons oil in a bowl. Toss well.
Arrange on a greased baking sheet. Bake for 12-15 minutes.
Season with idli podi or chili power and serve baked idli fry immediately.
More snack recipes
hope you will try this idli fry recipe enjoy as much as we did. P
Idli Fry Or Fried Idli Recipe
Idli Fry (Crispy Fried Idli Recipe)
- 6 idlis, cut into wedges chilled well
- oil for frying
- idli podi, as needed or red chili powder or pav bhaji masala
- Before beginning make sure your idlis are cold, better chilled in refrigerator for an hour or two. Do not try this snack with fresh idli. See notes for more details
- Cut cold idli into wedges as seen in the picture.
- Heat oil for deep frying.
- Slide 3-4 wedges into hot oil depending upon the size of the pan.
- Deep fry until the idlis turn crispy and golden.
- Drain excess oil on a kitchen tissue.
- Sprinkle idli podi and toss.
- Serve fried idli or idli fry immediately.
- You can vary the seasoning as per taste
- Use only chilled idlis