Crispy Spicy Masala Idli FryVeg
Transform plain leftover idlis into a flavorful, crispy snack that is perfect for breakfast or lunchboxes. This dish uses a blend of aromatic lentils, crunchy peanuts, and a signature spice podi to create a delightful texture. With a hint of tanginess from tomatoes and a finish of rich ghee, this quick stir-fry is a delicious way to enjoy idlis in a whole new, irresistible way. Serve hot and enjoy the perfect balance of spice and crunch in every single bite.Delicious Masala Idli Stir-Fry
Ingredients
Idli : 8 piece
4 tbsp Oil
2 tsp Black Gram (Urad Dal)
2 tsp Bengal Gram (Chana Dal)
1 cup Peanuts
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 piece Red Chilli
1 tsp Asafoetida Powder (Hing)
1 piece Ginger (finely chopped)
2 piece Green Chilli (finely chopped)
3 piece Onion (finely chopped)
1 piece Tomato (finely chopped)
1 tsp Salt
1 pinch Turmeric Powder
Idli podi : 4 tbsp
1 tbsp Clarified Butter (Ghee)
For garnishing Coriander Leaves (chopped)
A small bunch Curry Leaves
Instructions
1
Cut the idlis into small to medium-sized pieces and set them aside.
2
Heat oil in a kadai over medium flame. Add urad dal, chana dal, and peanuts. Roast until they turn golden and crisp.
3
Stir in mustard seeds, cumin seeds, red chillies, and asafoetida powder. Sauté briefly until aromatic.
4
Add ginger, green chillies, and onions. Sauté until the onions are soft and translucent.
5
Mix in the chopped tomato, turmeric powder, and salt. Cook for about 2 minutes until the tomatoes soften.
6
Add the idli pieces to the pan. Gently toss them to ensure an even coating with the masala.
7
Reduce the flame to low and sprinkle the idli podi. Mix carefully so each piece is evenly coated.
8
Finish with fresh curry leaves, chopped coriander, and a tablespoon of ghee. Serve hot.
