Cooking Instructions

• Cut the refrigerated or day old idlis into fingers, as shown below.

• Heat oil in a kadai or pan till medium hot. Add the idly fingers and deep fry till light golden or slightly more.

• Ideally, the fried idli pieces should be crisp from outside and soft from inside. You can also pan fry or shallow fry them.

• Remove the smaller pieces first as they will get fried quickly. Drain the fried idli on paper towels to remove excess oil.

• Sprinkle either red chilli powder or pav bhaji masala or chaat masala or idli podi on top and some salt. Just mix well so that masala coated evenly.

• Serve the idli fry with sambar or coconut chutney or tomato sauce.

Tips:

• To make this idly fry recipe, use only leftover idly or day-old idly which have been refrigerated. Don’t use fresh idly, because they break in the oil while frying and absorb a lot of oil also. They also stick to each other while frying.

• It is always better to refrigerate the idly for a few hours before you fry them so that they don’t break in oil while frying.