Meal Prep · Indian
Idli Fry
Transform leftover idlis into a vibrant, spicy, and incredibly satisfying snack or light meal.
Ingredients
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Step-by-step- Cut the leftover idlis into bite-sized cubes or wedges. If the idlis are very fresh, you can lightly toast them in a pan with a little oil before proceeding to give them a firm texture.
- Heat oil in a large non-stick pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add urad dal (if using) and curry leaves; sauté until dal turns light golden.
- Add chopped onions and green chili. Sauté until onions turn translucent and lightly golden.
- Stir in grated ginger and cook for another minute until fragrant.
- Add turmeric powder, red chili powder, sambar powder (or garam masala), and salt. Sauté for 30 seconds, ensuring spices don’t burn. If using, add chopped bell peppers and cook for 2-3 minutes until slightly tender-crisp.
- If using, add tomato ketchup or puree and sugar. Cook for 2-3 minutes, stirring constantly, until the raw smell of tomato disappears and the mixture thickens slightly.
- Add the cut idli pieces to the pan. Gently toss everything together, ensuring the idli pieces are well coated with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the idlis are heated through and slightly crispy on the edges.
- Garnish with fresh chopped coriander leaves and a squeeze of fresh lemon juice before serving hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 7 g |
| Carbohydrates | 45 g |
| Fat | 9 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Idli Fry in an airtight container in the refrigerator. Ensure it’s completely cool before storing to prevent condensation.
Freezer Not recommended
Freezing Idli Fry is not ideal as the idlis can become rubbery upon thawing. Best enjoyed fresh or refrigerated.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat with a little oil until warmed through and slightly crispy. Alternatively, microwave for 1-2 minutes until hot, though it may lose some crispness.
Chef’s Corner
- Using day-old idlis is key as they are firmer and less likely to break apart when tossed in the pan.
- For extra crunch, shallow fry the idli cubes in a separate pan with a little oil until golden before adding them to the spice mixture.
- Experiment with vegetables! Add carrots, peas, or even finely chopped cabbage for added nutrition and texture.
- Adjust the spice levels to your preference. A dash of red chili flakes can add an extra kick.
- For a tangy twist, a small amount of tamarind pulp or a splash of vinegar can be added along with the tomato.
