Name: Idli fry recipe by Kusum Agarwal at BetterButter
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 5
Ingredients: 5-6 Idlis; 20-25 Curry Leaves; 4-5 Dried Red Chillies; 1 Teaspoon Cumin Seeds; 1 Teaspoon Mustard Seeds; 1/2 Teaspoon Salt; 1/2 Teaspoon Sambar Powder; 1/2 Teaspoon Amchur; 1 Tablespoon Oil

Ingredients Serving: 5

5-6 Idlis
20-25 Curry Leaves
4-5 Dried Red Chillies
1 Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
1/2 Teaspoon Salt
1/2 Teaspoon Sambar Powder
1/2 Teaspoon Amchur
1 Tablespoon Oil

Instructions

Combine Dried Red Chillies, Curry Leaves, Cumin Seeds, Garlic Cloves and Black Peppercorn in a blender and grind it coarsely.
Cut the Idlis into bite sized pieces. Leftover Idli works best since it's less crumbly. If you are using fresh made Idlis, then you can refrigerate them for 30 mins before using.
Heat 1 Tablespoon oil in a pan and fry the idlis till they are crispy and light brown in color. Traditionally the Idlis are deep fried, but I have just shallow fried for a healthier version. You can also bake the Idlis instead. Set the fried Idlis aside.
In the same pan, add some Black Mustard Seeds (Rai) and Urad Dal.
Optionally add a few more Curry Leaves
Now add the spice mixture prepared earlier and fry for a few seconds.
Then add the Fried Idlis to the pan.
Now add Salt, Sambar Masala and Amchur. Toss the Idlis in the masala mixture to coat them evenly.
Fried Idlis are ready. If you want you can sprinkle a pinch of Chaat Masala on the top. Serve the Fried Idlis plain or along with tomato ketchup or chutney.

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