Idli Fritters Recipe – Crispy Onion & Ginger Snack

Last Updated on 2 months by Neha Deshmukh

Idli Fritters Recipe – Crispy Onion & Ginger Snack

Hey everyone! If you’re anything like me, you always have leftover idli batter staring back at you from the fridge. And honestly, while idli and dosa are amazing, sometimes you just crave something a little…different. That’s where these crispy, golden idli fritters come in! They’re the perfect snack, a delightful side, and a brilliant way to use up that leftover batter. I first made these when my kids were little and needed a quick, satisfying bite after school – they’ve been a hit ever since!

Why You’ll Love This Recipe

These idli fritters are seriously addictive. They’re unbelievably crispy on the outside, soft and fluffy on the inside, and packed with flavour from the onions, ginger, and green chillies. Plus, they come together in under 20 minutes – perfect for when those snack cravings hit! They’re also super versatile; you can adjust the spice level to your liking and serve them with your favourite chutney. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious fritters:

• 2 cup leftover idli batter (about 400ml)
• 1 small onion, finely chopped
• 1 inch ginger, grated
• 1-2 green chillies, finely chopped (adjust to your spice preference!)
• 1 sprig curry leaves, chopped
• 3 tbsp minced coriander leaves
• 1 tbsp semolina (rava/sooji)
• A pinch of hing (asafoetida)
• A pinch of baking soda
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Using leftover idli batter is the whole point of this recipe – it’s a fantastic way to avoid waste and create something new.

That tiny pinch of hing (asafoetida) is a game-changer. It adds a lovely savoury depth that you won’t get otherwise. If you’re not familiar with it, don’t worry, I’ve covered substitutions in the FAQs!

Spice levels are totally customizable. In my family, we like a good kick, so I usually add two green chillies. But feel free to start with one, or even remove the seeds for a milder flavour. Regional variations often include a touch of turmeric for colour and extra flavour too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the leftover idli batter, chopped onion, grated ginger, green chillies, curry leaves, coriander leaves, semolina, hing, baking soda, and salt.
2. Give everything a good mix until it’s all nicely incorporated. If the batter seems a little too thick, add a tablespoon or two of water at a time until it reaches a consistency where it can be easily dropped from a spoon. You want it thick enough to hold its shape in the oil, though!
3. Now, heat oil in a deep frying pan over medium heat. You’ll want enough oil to comfortably submerge the fritters. To test if the oil is ready, drop a tiny bit of batter into it – if it sizzles immediately and floats to the surface, you’re good to go!
4. Gently drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pan. Fry in batches, turning occasionally, until they turn a beautiful golden brown. This usually takes about 3-4 minutes per batch.
5. Once they’re golden and crispy, remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan! Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier fritters.
• Keep the heat at medium. Too high, and the fritters will burn on the outside before they’re cooked through. Too low, and they’ll absorb too much oil.
• A little semolina helps bind the fritters and adds to the crispiness.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your idli batter doesn’t contain any dairy.
• Spice Level Adjustments: As I mentioned, adjust the number of green chillies to suit your taste. You could also add a pinch of red chilli powder for extra heat.
• Gluten-Free Note: This recipe is naturally gluten-free, as long as your idli batter is made with gluten-free ingredients.
• Tea-Time Snack Variation: My friend Priya adds a sprinkle of grated coconut to the batter for a slightly sweet and fragrant twist – perfect with a cup of chai!

Serving Suggestions

These idli fritters are best served warm. They’re absolutely delicious with a side of coconut chutney, sambar, or even just a dollop of plain yogurt. They also make a fantastic accompaniment to a cup of hot tea or coffee.

Storage Instructions

While these are best enjoyed fresh, you can store any leftovers in an airtight container at room temperature for up to a day. They will lose some of their crispiness, but you can revive them by briefly reheating them in a preheated oven or air fryer.

FAQs

Q: What is the best way to use leftover idli batter?

A: Honestly, the possibilities are endless! Besides these fritters, you can make dosa, uttapam, or even idli cakes.

Q: Can I make these fritters ahead of time?

A: You can prepare the batter ahead of time and store it in the fridge for a few hours. However, I recommend frying them just before serving for the best texture.

Q: What is hing and can I substitute it?

A: Hing (asafoetida) is a pungent spice used in Indian cooking. If you can’t find it, you can substitute it with a pinch of garlic powder or onion powder, but it won’t have the same unique flavour.

Q: How do I get the fritters extra crispy?

A: Make sure the oil is hot enough, don’t overcrowd the pan, and fry in batches. Adding a little extra semolina to the batter can also help.

Q: What chutneys pair best with idli fritters?

A: Coconut chutney is a classic pairing, but tomato chutney, coriander-mint chutney, or even a spicy peanut chutney would also be delicious!