Spicy Idli 65
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.
Servings: 2 people
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
- Get the recipe for quick and easy rava (semolina) idlis.