We are 100%
sure you’ll love it!

But if you don’t, GIVE US A MISSED CALL on 9590529052 and get 100% money back.*

Know More
Top Patch Top Patch

Fried Idli


  • - 5-6 Idlis
  • - 5-6 tablespoon butter
  • - 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


  • 1. Gather some dried red chillies, curry leaves, cumin seeds, garlic cloves and black peppercorn.
  • 2. Add the ingredients to a blender and grind them coarsely.
  • 3. Gather the idlis. Leftover idlis works best since they are less crumbly. If you are using fresh made idlis, then you can refrigerate them for 30 mins before using.
  • 4. Cut the idlis into bite sized pieces.
  • 5. Heat butter 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.
  • 6. In the same pan, add some black mustard seeds (rai) and urad dal.
  • 7. Add a few curry leaves. This is optional, and you can skip adding them here since they are already in the spice blend we prepared earlier.
  • 8. Now add the spice mixture prepared earlier and fry for a few seconds.
  • 9. Then add the fried idlis to the pan.
  • 10. Add salt, sambar masala and amchur. Toss the idlis in the masala mixture to coat them evenly.
  • 11. Fried Idlis are ready. If you want you can sprinkle a pinch of chaat masala on the top before serving.

Thank You for Submitting your Feedback.