Idly fry recipe, How to use leftover idlies

Idly fry is a quick snack made with left over idlies, which is served with spicy coconut chutney or tomato ketchup. It tastes great just as it is, as it is spiced up very well.

Leftover idly just suated lightly in some nicely flavored onion masala. A delicious variation to finish up all leftover idlies.

I love this recipe so much that I end up making extra idlies just to make idly fry next day or for snack. In this recipe, the idlies are suated with special tadka made with onion curry, leaves and green chilies. If you can you can skip adding onion and just temper it with mustard seeds, cumin seeds and sesame seeds.

Any type of idly can be used to make this recipe, like suji or rava idly or the one which is made traditionally. Saute these idlis till they are coated masla well. Sprinkle some lemon juice, fresh coriander leaves and the idly fry is ready to serve. Don’t leave all the last bit masala in the pan, it tastes delicious.

Step by step idly fry recipe:

Take 12 to 15 leftover idlies and cut each idli in four to six pieces.

Heat oil in a pan on medium to high heat. Add 1 tsp jeera and ½ tsp mustard seeds to it. Once it splutters, add dry red chili.

Now add about 8-10 curry leaves and 2 split green chilies.

Add 1 small chopped onion. 

Saute till it is golden brown and soft.

Add ½ tsp turmeric powder and ½ tsp red chili powder to it.

           Mix everything and add chopped idlies and saute till the idlies are coated with masala.

Sprinkle few splashes of water, cover and cook for 2 minutes.

Now add chopped coriander leaves to it.

Serve them with your favorite chutney.

Detailed Idly fry recipe below:

Idly fry recipe Prep time Cook time Total 5 min 10 min 15 min Idly fry – A delicious and quick snack made with leftover idlies. AUTHOR: Monali RECIPE TYPE: Snack, breakfast CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 12 Idlies 2 tbsp. oil 1 tsp cumin seeds ½ tsp mustard seeds A pinch of hing 1-2 dry red chili (optional) 8-10 curry leaves 1 small onion, finely chopped 2 green chilies, slit ½ tsp turmeric powder ½ tsp red chili powder Salt to taste Coriander leaves for garnishing ½ tsp lemon juice (optional)  DIRECTION Cut each idli in four to six pieces. Heat pan on medium high heat and add oil to it. Add jeera and mustard seeds to it. Once it splutters, add dry red chili. Now add curry leaves and split green chilies. Add chopped onions. Saute till it is golden brown and soft. Add turmeric powder and red chili powder to it. Mix everything and add chopped idlies and saute till the idlies are coated with masala. Sprinkle few splashes of water, cover and cook for 2 minutes. Now add chopped coriander leaves to it and serve them with your favorite chutney.  NOTES Adding lemon juice is optional to this recipe. It depends on the taste of idli. The idlies made with fermented batter have a bit of sour taste, so you can skip adding lemon juice. While the rava idli might need some lemon juice to taste. At the time of tempering you can add 1 tsp sesame seeds along with mustard and cumin seeds for added flavor.