Perfect for tea-time munching or a fun lunchbox surprise — these masala-fried idlis are quick to make and packed with irresistible flavor. 😋

Ingredients:

  • 4-5 idlis
  • Oil for deep frying

For the batter

  • 1 tsp ginger garlic paste
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp cumin powder (jeera)
  • 1 tbsp rice flour

For the tempering

  • 2 tbsp sesame oil
  • 1 tsp mustard seeds (sarson)
  • 1/2 tsp fennel seeds (saunf)
  • 4-5 cloves of garlic finely chopped
  • 1″ piece of ginger finely chopped
  • 2-3 slit green chilies
  • 3 tbsp curd
  • 1/2 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1 tsp Kashmiri red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • Salt to taste

For the garnish

  • 1 sprig fried curry leaves
  • 1-2 fried green chillies

Instructions:

  1. To begin, cut the idlis into quarters or bite-sized pieces depending on the size.

  2. For the batter, in a large bowl, mix together curd, ginger garlic paste, Kashmiri red chilli powder, cumin powder (jeera), and rice flour. Mix well.
  3. Add in the idli pieces and gently mix until well coated. Keep aside.
  4. Heat oil for deep frying. Add in the idlis in batches on high heat. Reduce the flame and fry until they are golden. Remove and keep aside.
  5. For the tempering, heat 2 tbsp sesame oil in a pan. Add in the mustard seeds (sarson) and allow them to crackle.
  6. Add in the fennel seeds (saunf), finely chopped garlic and ginger. Cook for a minute.
  7. Add curry leaves and slit green chilies. Mix.
  8. Next, add in the curd and mix well.
  9. Now add in the dry masalas – salt to taste, Kashmiri red chilli powder, cumin powder (jeera), coriander powder (dhania), and turmeric powder (haldi). Saute. Do not let the masala burn.
  10. Add in the idlis and mix until well coated.
  11. The Idli 65 is ready to serve. Garnish with fried curry leaves and green chillies.