Idli Fry (Fried & Baked)

This idli fry is one of the easiest snack recipes using leftover idlis. Here I have shared two methods, one is deep frying and second is baked version for calorie conscious people.

Idli fry on a plate.

I am always in love with fried idli, since my mom makes it almost all the time, if we have leftover idlis. It gives perfect crispness. But sure that it absorbs too much oil.

Recently I tried them in the oven and I am very happy with the results. Even baked idli fry is also crispy without drying out or without becoming chewy.

Both stays crispy even after cooling down and storing them for few hours.

Another recipe using leftover idlis – Masala idli

Step By Step Photo Instructions:

Fried Idli Fry:

1) Make sure to use chilled, refrigerated idli. NEVER use fresh idli for this. Cut into wedges.

2) Heat the oil in a pan for frying. I have used small amount of oil and shallow fried them. Add idli pieces into hot oil. After some time, keep moving and turning for even browning.

Collage of 2 images showing slicing idli and drying in to the oil.

3) The smaller pieces will get fried first. So remove them using slotted spatula.

4) And now let the bigger pieces fry for longer or till they becomes crispy.

Collage of 2 images showing removing ready fried idli pieces and frying rest.

5) Once done remove using spatula and drain the excess oil.

6) Keep them on paper towel lined plate. While it is still hot or warm, sprinkle chaat masala on top.

Collage of 2 images showing removing fried idli and placing on a plate.

Serve these fried idli right away. If you want you can have chutney for dipping on side. But I like them as such.

Fried idli with a sprinkle of chaat masala on top.

Baked Idli Fry:

1) Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes. Cut the idlis into wedges.

2) Arrange them on aluminium foil lined baking tray.

Collage of 2 images showing slicing idli and arranging on the baking tray.

3) Now brush them generously with oil. Flip them brush other sides as well. Make sure to oil the pieces from all the sides, otherwise you will end up with chewy texture.

4) Bake into preheated oven for 12-14 minutes. Then remove the tray from the oven, flip the pieces.

Collage of 2 images showing brushing with oil and baked idli.

5) Bake them again for 7-8 minutes.

6) While it is still hot, sprinkle chaat masala on top and serve.

Collage of 2 images showing flipped and baked again and sprinkled with chaat masala.

Serving suggestion: Enjoy them as a snack.

Baked idli fry in a bowl.

Did you try this idli fry recipe? If so which one? I’d love to hear about it! Leave a review in the comment section below.

Idli Fry (Fried & Baked)

5 from 4 votes
Idli Fry Recipe (Fried idli and Baked Idli Fry), Crispy idli using leftover idli
This idli fry is one of the easiest snack recipes using leftover idlis. Here I have shared two methods, one is deep frying and second is baked version for calorie conscious people.
Kanan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 2

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 6 Idli, , Chilled into refrigerator, a day old
  • Chaat masala, , as needed (or you can use pav bhaji masala, red chili powder, idli podi etc)
  • Oil, , for deep frying or shallow frying
  • 2-3 tablespoons Oil, , to brush on the idli for baked version.

Instructions

Fried Version:

  • Cut the idlis into wedges.
  • On other side heat the oil on medium heat for frying.
  • Add the pieces into hot oil and fry till they are golden brown and crispy.
  • Then removed them to a paper towel lined plate. While it is still hot, sprinkle chaat masala on top and serve.

Baked Version:

  • Preheat the oven to 375 degrees F or 190 degrees C for 10 minutes.
  • Cut the idlis into wedges and arrange them on baking sheet.
  • Brush all the sides generously with oil.
  • Bake into preheated oven for 12-14 minutes. Then flip the pieces and bake again for 7-8 minutes.
  • Sprinkle chaat masala on top and serve.

Nutrition

Serving: 3baked idlis | Calories: 358kcal (18%) | Carbohydrates: 48g (16%) | Protein: 8g (16%) | Fat: 14g (22%) | Saturated Fat: 1g (5%) | Sodium: 149mg (6%) | Potassium: 228mg (7%) | Vitamin A: 1IU | Vitamin C: 1mg (1%) | Calcium: 30mg (3%) | Iron: 3mg (17%)
5 from 4 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 Comments

  1. Nice idea. I first thought that it is pakora recipe. Looking at fried idli colour and so. But i like it. As it absorbs oil i doubt my mother will ever allow me to make it. We usually cook leftover idlies with soya sause and ginger garlic paste to give effect of manchurian. But this sure is cool. Anyway have you ever tried pahadi(hariyali) paneer tikka (with mint and stuff marination)? i tried your normal paneer tikka. But i want to try this one. So if possible please at it to your list.5 stars

    1. yes fried idli absorbs oil. So I have also shared the baked version.
      I do make manchurian style too. That tastes good too.

      I will make and post that recipe. Added in my to do list