Amelia Taylor It is impossible to find Indian households which do not make idlis very popular breakfast meals. Light, easy, and pleasant, they generally disappear too soon out of the plate. Nevertheless, at times some of the remains are carried over to breakfast and lying singly in the refrigerator awaiting their fate. Those remaining idlis are to be used as a snack that is crispy and tasty and becomes a new ordinary snack. Fried idlis are easy to cook and have high content of spices and can be used during evening tea or light supper. Even the left-over idlis can be transformed into a tasting meal with not more than a few basic ingredients which you can easily find in your kitchen.
A Smart Way to Use Leftovers
It is possible to easily reinvigorate unwarmed idlis instead of heating it once more. The fact that they are fried with spices also adds some new flavor and texture and, hence, they appear to be another dish altogether.
Cutting Idlis the Right Way
Start by cutting the idlis into small sizes estimated to be 8mm or the wedge sized pieces. Blanch them in a smooth and smaller size so that it absorbs the spices and roasts to a crisp.
Tempering of the Preparation of the Basic Tempering
At this point add mustard seeds in oil and heat in a pan. Once it has popped, chop the leaves of curry and the green chilies into a fine chop. This simple tempering is a source of aroma to this food.
Adding Aromatic Flavors
To add the taste, chop onions and fry a bit till they become slightly golden. It may be additionally spiced with garlic or ginger as well.
Tossing in the Idli Pieces
You can add the cubes of idli in the pan and swirl it with the tempering gently. Make sure that all the pieces are sprayed with the oil on so that the flavour spreads evenly.
Spicing It Up
Add turmeric, chili powder and pinch of salt. Some other ones are fond of adding a splash of sambar powder or idli podi to give it the South Indian flavor.
Frying for the Perfect Crisp
Bake the pieces of idli on medium heat, and stir irregularly. Fried. The frying of the skin makes it golden and crispy when fried a little but inside it is soft.
Adding a Tangy Twist
Lemon juice is extracted in moderate amounts and this gives a twist to the flavors and counterbalances the spices very well.
Garnishing for Freshness
Freshly minced coriander leaves as garnish. It provides it with a color and cold taste that will make a supplement to the fried idlis.
Bringing to the table the Fried Idli Delight
The fried idlis, though hot, is to be served in the form of an evening snack, brunch or even a side dish. They are good either as a snack or served with coconut chutney or tomato chutney or simply by having a glass of chai.
