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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry idlis in hot oil until golden brown and crispy on the outside but soft on the inside.
Cut the fried idlis into triangles.
Heat oil for tadka and add mustard seeds, urad dal, chana dal, curry leaves, hing, and turmeric powder. Saute until aromatic.
Add chopped onion and slit green chillies, and saute until onions are translucent.
Toss in the fried idli pieces and mix everything well. Season with salt to taste.
Garnish with fresh coriander and serve hot.
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Use leftover idlis that are a day old for best results as they tend to be firmer and fry better.
Can I use fresh idlis for this recipe?
Yes, but leftover idlis work better as they are firmer and fry to a crispier texture.
What can I use instead of fresh coriander?
You can use mint leaves or omit the garnish if you prefer.
Is there a substitute for hing?
You can skip hing if unavailable, though it adds a unique flavor.
Can I make this dish less spicy?
Reduce the number of green chillies or remove the seeds to lessen the heat.
How do I store leftover fried idlis?
Store them in an airtight container in the refrigerator and reheat in an oven or air fryer to retain crispiness.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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