Masala Fry Idli is one of the easiest and tasty recipes for breakfast/brunch. If you ever made idli in lunch and some idlis are leftover then you can make Masala Fry Idli as an evening snack. It tastes so delicious and this was my favorite school lunch box as well. Whenever I take this Masala Fry Idli for a school lunch break, only 2-3 pieces left for me because my friends liked the flavors and taste of the Masala Fry Idli. From school, till now Masala Fried Idli is my favorite breakfast/brunch. Sometimes I made idli, especially for this Masala Idli recipe.
In this recipe, you can add any kind of idli but I like Rava Idli in this recipe because personally, I prefer Urad Dal idli only with Sambhar. Rava Idli is best for this recipe. Here I am also sharing How to Make Rava Idli. In Masala Fry Idli, you can add capsicum, cabbage, or any other vegetable you want. This recipe is a little bit close to the Manchurians but here I am not deep frying the Idlis.
I don’t think Masala Fry Idli has any authentic way to cook, this is just an experimental recipe. You can make your own flavors for leftover idlis and these flavors are totally depends on your taste and preferences. As we know everyone has a different taste and way of cooking. But I hope you like and try my flavor in leftover idli and share your experience in the comment section below.
Check out the other recipes for evening snack:
- Medu Vada
- Noodles Spring Roll
- Aloo Pyaaz Kachori
- Paneer Tikka
- Peri-Peri Sauce Paste
- Veg Frankie
- Aloo Samosa
- Hakka Noodles
- Dahi Bhalle
Masala Fry Idli
For Idli Batter
- 2 cup Rava (Semolina)
- Salt To Taste
- 1 tsp Fruit Salt
For Idli Tempering (Tadka)
- 1 tbsp Vegetable oil
- 1 tsp Rai
- 4-5 Fresh Curry Leaves
- 1 cup Sliced Onions
- 1 tsp Kashmiri Lal Mirch (Red Chilli)
- 1 Green Chilli (optional)
- 1 tsp Black peppar
- 1 tbsp Tomato Ketch up
- 1 tbsp Soysauce
- 1 tbsp lemon juice (Half Lemon)
For Rava Idli
- Take a vessel and add 2 cup of Rava and salt to taste.
- Now add a enough water to make thick batter. Cover it and left it for a while.
- When rava is completely absorbed the water then add fruit salt in the batter.
- Then instantly add the batter in the Idli Mold and steam it.
- Now Idlis are done. Now cut it into 2 peices.
For Idli tempering (tadka)
- Add oil in the pan and add freah curry leaves and rai (mustard seeds) into it.
- Then add sliced onion. Mix it and cook it for a while. Then add some spices and green chilli in it.
- Add tomato ketch up and soysauce in it. Mix it.
- Then add Idili into it. Mix it well and squeeze half lemon on it.
- Masala Fry Idli is now ready to serve.
How To Make Masala Fry Idli (in detail):
- Take a vessel and add 2 cups of Rava (Semolina) and salt in it.
- Now add enough water to make a thick batter for Idli and cover it until Rava is completely absorbed in the water. It takes only 5-10 minutes to absorb.
- Then add 1 tsp of fruit salt (like Eno), mix it well, and instantly adds the batter to the idli mold and don’t forget to grease the mold with oil or ghee. Fruit salt helps to make idli soft and fluffy.
- Now steam idli and check it with a knife in small intervals. When you notice that batter is not sticking on a knife that means idli is ready.
- Now keep it on the plate and cut it into pieces.
- After that take a pan and add fresh curry leaves, green chili (optional), and 1 tsp of mustard seeds (Rai) in it.
- Then add sliced onions to the pan. You can also add some other vegetables if you want.
- When Onions are completely cooked then add 1 tsp of red chili (Kashmiri Lal Mirch), 1 tsp of black pepper, and salt to taste.
- Mix it well and add 1 tbsp of Soy Sauce, 1 tbsp of Tomato Ketchup. Mix it very well.
- Then add half-cut Idli and squeeze lemon on it. Give it a good mix.
- Now Masala Fry Idli is ready to enjoy as breakfast/brunch.