Fried idli without frying

To make fried idli without frying, start by mixing 2 cups of rava (sooji) with 1 cup of curd and 1 cup of water. Let it soak for 15-20 minutes, then add more water to achieve a smooth batter consistency. Incorporate salt and Eno, then steam the batter in idli plates. Once cooled, cut the idlis into pieces, sauté them with mustard seeds, curry leaves, peanuts, and your choice of vegetables for a nutritious breakfast.

If you're looking for dietary substitutions in this fried idli recipe, you can replace rava with semolina made from whole wheat for a healthier option. For a vegan version, substitute curd with plant-based yogurt. You can also omit peanuts if you have nut allergies and use alternative vegetables like zucchini or carrots based on your preference.

To store leftover fried idli, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply steam them again or microwave for a few seconds until warm. This way, you can enjoy a quick and healthy breakfast or snack later.

Fried idli without frying pairs well with a variety of side dishes. You can serve it with coconut chutney, tomato chutney, or sambar for added flavor. For a tangy twist, consider a side of pickle or yogurt. These accompaniments enhance the taste and make for a complete meal.

Yes, you can make fried idli without frying in advance for meal prep. Prepare the idlis and let them cool completely before cutting them into pieces. Store them in an airtight container in the refrigerator. You can sauté them with vegetables and spices just before serving to keep them fresh and flavorful.