This irresistible fried idli recipe is a delicious variation of traditional idlis (steamed cakes made from fermented rice and lentil batter)! Fried idli is a great way to repurpose leftover idlis, transforming them into a completely different dish with a unique taste and texture.
Fried idli is a popular Indian snack and breakfast dish made from leftover idlis. Idli is a traditional South Indian steamed rice cake, typically made from fermented rice and black lentils (urad dal). These soft and spongy idlis are a staple in South Indian cuisine and are usually served with coconut chutney, sambar (a lentil-based vegetable stew), and other accompaniments.
With the standard idli recipe, you can make around 40-45 idlis. I love transforming the leftover extra idlis into these bite-sized snacks. My kids love it and it is a regular in their lunchbox too.
Fried idli is a delightful way to repurpose leftover idlis, transforming them into a completely different dish with a unique taste and texture. It is a favorite among kids and adults alike, often served as an appetizer or evening snack at homes and restaurants in India. The crispy outer layer contrasts with the softness of the inner idli, creating a tasty and satisfying dish.
To make fried Idli, simply cut the leftover idlis into bite-sized pieces and season them. Then, choose the cooking method - deep fry, air fry, or bake. While deep frying is the classic way to achieve that crispy exterior, I like to make it in an air fryer. The result is equally good, and you'll be amazed at how fantastic these idli bites turn out.
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Why you will love this recipe?
- Healthier option: This delicious recipe uses an air fryer instead of deep frying. Air frying requires significantly less oil, making the idli bites a healthier choice than traditional fried snacks. It allows you to enjoy the crispy texture without the excessive calories.
- Easy preparation: The recipe is incredibly simple and straightforward. Since it uses leftover idlis, you're already starting with a pre-cooked base, making it a quick and convenient recipe.
- Kid-friendly and lunchbox-friendly: Air-Fried idli bites are an ideal snack for kids and a fantastic addition to their lunchboxes. The crispy exterior and soft interior make them appealing to children, ensuring they enjoy a tasty and nutritious treat.
- Maintains the essence of idlis: While this recipe gives idlis a delightful variation, the idli bites retain the essence of traditional idlis, albeit with a different texture. The soft and chewy interior remains intact, offering a lovely contrast to the crispy exterior.
Ingredients
Idli: Click here to learn how to make authentic idli at home. Leftover idlis straight from the refrigerator work best for this dish. If you are planning to make them using fresh idlis, make sure they are cooled completely before cutting them. Hot idlis will not hold shape when cut.
Oil: Any cooking oil or ghee can be used to coat the idlis.
Seasoning: I have used lentil chutney powder (also called idli podi) to season the idlis.
Step-by-step instructions
Step 1: Take out the idlis from the refrigerator and cut the cold idlis into bite-sized pieces. Transfer them to a bowl and drizzle the oil. Toss them well so that the idli pieces are coated with oil.
Step 2: Preheat the air fryer to 400 F for 2 minutes. Spray oil on the air fryer basket. Place the cut idli in a single layer.
Step 3: Air fry for 8-10 minutes, flipping them once midway.
Step 4: Transfer to a bowl and sprinkle chutney podi. Toss the seasoning well making sure all the pieces are coated.
Alternate cooking methods
Deep frying: To deep fry the idli bites, begin by heating oil in a deep frying pan or a deep fryer over medium-high heat until it is hot. While the oil is heating, cut idlis into bite-sized pieces and season them with your preferred spices. Once the oil is hot, carefully lower the seasoned idli pieces into the hot oil, taking care not to overcrowd the pan. Fry the idli bites in batches, if necessary, for about 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the fried idli bites from the oil and place them on a plate lined with paper towels.
Pan frying/Shallow frying: For the shallow frying method, start by heating a non-stick frying pan or skillet over medium heat. Add a small amount of oil to the pan, enough to coat the bottom. While the pan is heating, cut the leftover idlis into bite-sized pieces and season them to your liking. Once the oil is hot, place the seasoned idli pieces in the pan in a single layer, ensuring they have some space between them for even cooking. Fry the idli bites on one side until they turn golden brown and crispy, which typically takes around 4-5 minutes. Flip the idli pieces to the other side and cook them until they are crispy on that side as well. Once done, transfer the pan-fried idli bites to a plate lined with paper towels to absorb any excess oil.
Baking: To bake the idli bites, preheat the oven to 375 F (190 C). Cut the leftover idlis into bite-sized pieces and season them as desired. Line a baking sheet with parchment paper. Place the seasoned idli pieces on the baking sheet in a single layer, ensuring they are not too crowded. Bake the idli bites in the preheated oven for approximately 15 minutes, or until they turn crispy and golden brown. Flip them halfway through the baking time to ensure even cooking on both sides. Once done, remove the baking sheet from the oven and let the idli bites cool slightly.
Variations
There are numerous variations you can try to customize this easy recipe and make it your own. Here are some ideas:
Curry leaves, mustard seeds, and cumin seeds: In a little oil, temper mustard seeds and curry leaves until they sizzle and release their aroma. Toss the fried idlis in this fragrant tempering for a traditional South Indian touch. Garnish with cilantro (coriander leaves) and lemon juice before serving.
Chaat masala: Sprinkle chaat masala, a tangy and flavorful spice blend, over the fried idli bites.
Pav bhaji masala powder: Toss the idli bites in a pav bhaji masala, a spice mix used in the famous Indian street food dish, for a delicious fusion of flavors.
Cheesy: Sprinkle grated cheese over the idli bites before air frying or baking to add a gooey and cheesy element to the dish.
Herbed: Mix chopped fresh herbs like cilantro, mint, or basil into the seasoning for a refreshing and aromatic touch.
Tandoori: Coat the idli pieces in a tandoori paste before frying or baking for a delicious Indian twist.
Szechuan: Prepare a Szechuan-style sauce with garlic, ginger, soy sauce, and chili paste, and toss the fried idli bites in this spicy and savory sauce before air frying.
Tikka masala: Coat the idli pieces in a flavorful paneer tikka marinate and then grill or bake them for a fusion of South Indian and North Indian cuisines.
Masala nuts: Crush some sweet and spicy roasted nuts and sprinkle them over the fried idli bites for added crunch and spice.
Tamarind chutney: Drizzle sweet and tangy tamarind chutney over the fried idli bites for a burst of flavor that is commonly found in Indian chaat dishes.
Chili idli: Replace paneer with fried idli pieces in chilli paneer recipe to make unique chilli idli.
Idli Manchurian: Replace fried cauliflower florets in gobi Manchurian with fried idlis to make idli Manchurian.
Useful tips
Use leftover idlis: Leftover idlis that have been refrigerated overnight work best for this recipe. The slightly firm texture of refrigerated idlis makes them easier to cut and prevents them from becoming too mushy during frying.
Idli: Traditional idli made with a fermented batter of rice and lentils is used in this recipe. You can also use rava idli made using semolina instead of plain idlis.
Cut uniform pieces: When cutting the idlis, try to make them as uniform as possible. This ensures even cooking and a consistent texture across all the idli bites.
Avoid overcrowding: Whether you're deep frying, air frying, or pan frying, avoid overcrowding the cooking surface. Fry the idli bites in batches if needed to ensure they cook evenly and achieve a crispy texture.
Preheat: Make sure to preheat the oven for baking or the air fryer for air frying. Preheating helps ensure that the idli bites cook evenly and get the desired crispiness.
FAQs
This dish pairs wonderfully with various chutneys and sauces and is commonly served with coconut chutney or tomato chutney. Additionally, you can enjoy them with sambar or even tomato ketchup.
While you can use freshly made idlis for this recipe, using leftover idlis is recommended for the best results. Freshly made idlis might be too soft and delicate, making them prone to breaking or becoming mushy during frying. Leftover idlis that have been refrigerated overnight firm up slightly, which makes them easier to handle and ensures a better texture when fried. If using freshly made idlis, refrigerate them for a few hours before cutting and frying.
Yes, you can make them in advance and reheat them later. After frying the idli pieces, allow them to cool completely. Once cooled, store them in an airtight container in the refrigerator for up to 3 days. When you are ready to serve, simply reheat them air fryer or microwave until they are warmed through.
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Recipe card
Fried Idli (Air Fryer)
Equipment
Ingredients
- 8 idlis (leftover idli works best)
- 2 tablespoon oil
- 2 teaspoon chutney powder (use store-bought or homemade chutney powder)
Instructions
- Take out the idlis from the refrigerator and cut the cold idlis into bite-sized pieces.
- Transfer them to a bowl and drizzle the oil. Toss them well so that the idli pieces are coated with oil.
- Preheat the air fryer to 400 F (205 C) for 2 minutes. Spray oil on the air fryer basket.
- Place the cut idli in a single layer. Air fry for 8-10 minutes, flipping them once midway.
- Transfer to a bowl and sprinkle chutney podi and toss them well. Serve hot with chutney or ketchup.
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