Last Updated on 2 months by Neha Deshmukh

Idli Fry Masala Recipe – Quick & Easy Indian Street Food

Hey everyone! If you’re anything like me, you always have leftover idlis staring back at you from the fridge. And honestly, while I love a good sambar and chutney, sometimes you just want something…different. That’s where this Idli Fry Masala comes in! It’s a super quick, incredibly flavorful, and totally satisfying way to transform those humble idlis into a delicious street-food style snack. I first made this when I was craving something spicy and didn’t want to spend hours in the kitchen – and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Idli Fry Masala is seriously a game-changer. It’s:

• Quick & Easy: Ready in under 30 minutes!
• Flavorful: A wonderful blend of spices that will tantalize your taste buds.
• Zero-Waste: Perfect for using up leftover idlis.
• Versatile: Easily adaptable to your spice preference.
• Comfort Food: It just feels good to eat!

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 5 leftover idlis
• 1 big onion, chopped
• 2 tomatoes, chopped
• 1 green chili, chopped
• 0.5 capsicum (bell pepper), chopped
• 0.5 tsp red chili powder (adjust to taste)
• 0.5 tsp coriander powder
• 0.5 tsp garam masala powder
• 0.25 tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 2 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Leftover Idlis: This is the star of the show! Day-old or even two-day-old idlis work best – they hold their shape better when frying.
• Spice Level: I’ve used 0.5 tsp of chili powder, which gives a nice kick. But feel free to adjust it based on your preference. Some regions in India love it really spicy!
• Curry Leaves: Don’t skip these! Fresh curry leaves add an amazing aroma and flavor. If you can’t find fresh, dried will do in a pinch, but it won’t be quite the same.
• Oil: I prefer using vegetable oil for frying, but you can use any neutral-flavored oil you like.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the idlis. Cube the leftover idlis into bite-sized pieces and shallow fry them in 2 tbsp oil until they’re golden brown and slightly crispy. Set them aside – we’ll add them back in later.
2. Now for the magic! In the same pan, add 1 tbsp oil and heat it up. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Let them fry until golden brown.
3. Add a handful of fresh curry leaves and let them sizzle for a few seconds. This is where your kitchen will start to smell amazing.
4. Next, add the chopped onions and sauté until they turn translucent. Then, toss in the chopped green chili and capsicum and cook for another couple of minutes.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Now it’s spice time! Add the turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir well and cook for a minute or two, until the spices are fragrant. Don’t forget a pinch of salt!
7. Finally, add the fried idli cubes to the masala mixture and toss everything together until the idlis are evenly coated with the spicy goodness.
8. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan: When frying the idlis, work in batches to ensure they get crispy and golden brown.
• Adjust the salt: Taste as you go and adjust the salt according to your preference.
• Fresh is best: Using fresh ingredients, especially tomatoes and curry leaves, will elevate the flavor of this dish.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil.
• Spice Level Adjustment: For a milder version, reduce the amount of chili powder or omit it altogether. If you like it extra spicy, add a pinch of cayenne pepper or a finely chopped serrano pepper. My friend, Priya, loves to add a dash of ghost pepper powder – but that’s serious heat!
• Festival Adaptations: During Navratri or Vrat (fasting periods), you can skip the onions and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Idli Fry Masala is fantastic on its own as a snack. But it also pairs well with:

• A side of cooling yogurt (dahi)
• A cup of hot chai
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

1. Can I use store-bought idlis for this recipe?

Yes, absolutely! Store-bought idlis work just fine. Just make sure they’re not too soft.

2. How can I adjust the spice level of this Idli Fry Masala?

Easily! Reduce or increase the amount of red chili powder. You can also add a pinch of cayenne pepper for extra heat.

3. What is the best way to store leftover Idli Fry Masala?

Store it in an airtight container in the refrigerator for up to 2 days.

4. Can I make this recipe ahead of time?

You can prep the vegetables and spices ahead of time. But it’s best to fry the idlis and assemble the dish just before serving to maintain the crispy texture.

5. What other vegetables can I add to this Idli Fry Masala?

Feel free to experiment! You can add chopped carrots, peas, or even potatoes.

Enjoy! Let me know in the comments how yours turns out. I love hearing from you all!