Fried Idli Recipe

Take four or five left over idlis in a bowl and keep it in the freezer so that it becomes firm when you dice it. Let it remain there for about half an hour approximately.

Wash and clean the vegetables and wipe them with a clean cloth. Finely chop the onion and tomatoes and slit the green chillies into two. Dice the bell pepper into small square shaped pieces and pluck the coriander leaves from the stalks and keep it for garnishing.

Heat three table spoons of peanut oil in a wok and keep it in medium flame. When it is heated, tear over some curry leaves and when it splutters, add the onions and fry until translucent.

Then add the finely chopped tomatoes and stir in. When it softens, add the diced bell peppers and mix everything well. Just coat in a teaspoon of ginger garlic paste and stir well with a ladle.

When the aroma of ginger garlic paste comes out, scatter over half a teaspoon of red chilli powder and a little garam masala and give it a good stir. Now add the measured quantities of pepper powder and turmeric powder to it. Finally, sprinkle the required salt all over the wok. Lower the flame and pop the lid on and let it cook for a while.

In the meantime, place another pan in the stove and pour some oil and keep it in high flame. Let it get heated and just take out the idlis from the freezer and dice them into big pieces. When the oil is ready, drop in the diced idli pieces and let them get fired deeply.

After a few seconds, you will see the diced idlis turning golden brown from the corners. Do not wait until the whole piece turns brown. Just flip in the diced idlis so that the other portion too gets fried fully. When you have fried all the diced idlis, just take them out using a slotted spoon and place it them in a plate over a paper towel.

By this time, the onion tomato saucy gravy has been cooked well and you can notice the oil oozing out on the sides. At this stage, just drop in the fried idli pieces and sprinkle a little water and stir well.
At last, toss over some kasuri methi leaves and let it cook for two to three minutes approximately.

Stir in a small bunch of lush green coriander leaves and finish it off with a teaspoon of ghee or butter all over the fried idlis. Now the exotic dish is ready to eat. Transfer it to a serving platter and serve it with any dip like onion raita or tomato ketch up.