Crispy fried vegidlis

Name: Crispy fried vegidlis
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 8 Idlis; 1 Egg; 1 Onion sliced; 1 Carrot sliced; 1/2 cup Capsicum, chopped; 1 tbsp Tomato Ketchup; 1/4 tbsp Turmeric powder; 3/4 tbsp Chilli powder; 1/2 tbsp Coriander powder; 1/2 tbsp any Masala (garam masala, meat masala); as needed Few curry leaves; to taste Salt; as needed Oil for frying

Inish Issac @InishKitchen

I knew about Fried Idlis but never wanted to try them because for me the original steam idli tasted better than the Fried Idlis. Fried Idlis are a great way to make use of the leftover idlis and idli finger is a modern take on French Fries. Hesitantly today we had many leftover idlis and I was wondering should I steam it again for the next day’s breakfast. Surprising, we had some guests for evening tea and I eventually thought to makeover the steamed Idlis into Crispy Fried VegIdlis adding with my twists. This trial recipe was very much welcomed by my family and guest. It’s a perfect snack for tiffin or appetizer or for any occasion.
So here comes my yummy recipe of “Crispy Fried Vegidlis”.

Inish Issac @InishKitchen

Saved

Ingredients

15 minutes

2 servings

8Idlis
1Egg
1Onion sliced
1Carrot sliced
1/2 cupCapsicum, chopped
1 tbspTomato Ketchup
1/4 tbspTurmeric powder
3/4 tbspChilli powder
1/2 tbspCoriander powder
1/2 tbspany Masala (garam masala, meat masala)
as neededFew curry leaves
to tasteSalt
as neededOil for frying

Saved

Steps

15 minutes

1

Beat the egg until fluffy with salt.
2

Cut the Idlis into 4 equal pieces. Gently soak the Idli pieces into the egg, without breaking them. (Adding egg to this recipe is completely optional. I have added to enhance the basic flavour of Idli, add a better even texture while frying). For Vegetarians and Vegans using of egg can be avoided.)
3

Take a non-stick pan on medium high flame and add oil for deep frying or shallow fry. Drop into the oil, pieces of Idli and fry until golden brown. Drain and place it on tissue paper. Ideally, the fired Idli should be crispy from outside and soft from inside.
4

Remove the excess oil from the pan and saute onions, curry leaves and carrots. Add to it chilli, coriander powder and salt and saute for 1 more minute. Add into it Capsicum, tomato ketchup and then last the fried Idlis.
5

Finally add the masala powder. Reduce the flame and gently give a good mix, so that the Idli is coated with the spices. If needed add a spoon of water to avoid the spices to burn.
6

Serve the crispy fried idli with green coconut chutney and a hot cup of tea.