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.