Spicy Idli 65

Servings: 2 people
Rate the Recipe:
Got some idlis left over? Rustle up the quick, easy, and lip-smacking Idli 65 that is loved by kids and adults alike. It works perfectly for breakfast or a tea-time snack. A spicy snack that will have you reach out for more.

Ingredients

  • 4-5 idlis
  • Oil for deep frying

For the batter

  • 2 tbsp curd
  • 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

  • To begin, cut the idlis into quarters or bite-sized pieces depending on the size.
  • 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.
  • Add in the idli pieces and gently mix until well coated. Keep aside.
  • 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.
  • For the tempering, heat 2 tbsp sesame oil in a pan. Add in the mustard seeds (sarson) and allow them to crackle.
  • Add in the fennel seeds (saunf), finely chopped garlic and ginger. Cook for a minute.
  • Add curry leaves and slit green chilies. Mix.
  • Next, add in the curd and mix well.
  • 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.
  • Add in the idlis and mix until well coated.
  • The Idli 65 is ready to serve. Garnish with fried curry leaves and green chillies.

Video

Notes


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