Fry Idli is a popular South Indian snack that transforms traditional steamed idlis into a crispy, golden delight. This dish is perfect for using leftover idlis and offers a delicious twist to the classic preparation.
0-0.33 tablespoons Rice Flour: (for extra crispiness)
0.33 teaspoon Spices:Red chili powder:
0.17 teaspoon Turmeric powder:
As required Salt: to taste
0.17 teaspoon Ajwain (carom seeds): (optional)
As required Water: As needed to make a smooth batter
As required Oil: for frying
As required Optional additions:
As required Chopped Coriander: For added
As required flavorChaat Masala: For extra seasoning
As required Green Chilies: Finely chopped
As required For spice
Directions: Fry Idli Recipe
STEP 1.Preparation: Leftover idlis are cut into halves or quarters and are usually coated with a light batter made from gram flour (besan) and spices. They are then deep-fried or shallow-fried until they turn crispy and golden brown.Serving Style: Fry idlis are often served with chutneys like coconut chutney or tomato chutney, adding a flavorful dip to complement the crispy texture.
Nutrition value
-10
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
Fat
< 1g
Protein
< 1g
Carbs
< 1g
Fiber
< 1g
MacroNutrients
Carbs
< 1g
Protein
< 1g
Fiber
< 1g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
2mg
Iron
< 1mg
Vitamin A
23mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
2mcg
Vitamin B12
0mcg
Vitamin C
0mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
3mg
Manganese
< 1mg
Phosphorus
< 1mg
Selenium
< 1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment