Idli is a traditional South Indian Breakfast made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Idli is considered as one among the best nutritious and light food as steaming perseveres most of the nutrients and the fermentation process breaks down the starches so that the Idlis are more easily metabolized by the body.
This dish Fried Idli, Made from leftovers, this is just our way of telling idlis how much they mean to us and the fact that we can’t let go of them, no matter what.
Normally a day old refrigerated Idlis are more suited as they have less tendency to break when frying and absorb less oil.
This dish can be served as breakfast meal or evening snack. Fried Idli goes well with Sambar and Coconut Chutney, but since this variety of Idlis are mildly spiced, they can be had as such also.
They are made by cutting idlis into pieces and then frying them in oil with dried red chillies, curry leaves, cumin seeds, garlic cloves and black peppercorn.
There’s no set rule of making them, really, and you can add whatever you like and find tasty but our suggested ingredients are,
- 5-6 Idlis
- 20-25 Curry Leaves
- 4-5 Dried Red Chillies
- 3-4 Cloves of Garlic
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Black Peppercorns (Sabut Kali Mirch)
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Urad Dal (Split & Skinned Black Gram Lentils)
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Sambar Masala
- 1/2 Teaspoon Amchur (Dry Mango Powder)
- 1 Tablespoon Oil
And what’s best, you can have it at any time of the day.