Crispy Fried Idli Recipe – Spicy Snack with Garam Masala

Last Updated on 2 months by Neha Deshmukh

Crispy Fried Idli Recipe – Spicy Snack with Garam Masala

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 soft idli with sambar for breakfast, sometimes you just crave something…crispy! That’s where this recipe for crispy fried idli comes in. It’s seriously the easiest, most satisfying snack, and a fantastic way to give those leftover idlis a delicious new life. I first made this when I was trying to find a quick snack for my kids after school, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just about using up leftovers, though that’s a huge bonus! This recipe is quick – ready in under 30 minutes. It’s incredibly flavorful, thanks to a simple spice blend. Plus, it’s super versatile. You can adjust the spice level to your liking, bake them instead of fry, or even experiment with different chaat variations. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this crispy idli magic happen:

• 2 idlis
• 1 tablespoon oil
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala powder
• Salt to taste
• Oil for deep frying
• Chaat masala powder as needed

Ingredient Notes

Let’s talk ingredients for a sec! Using day-old idlis actually works better for this recipe. They’re a little drier, which means they get extra crispy when fried. If you’re using fresh idlis, pop them in the fridge for at least an hour beforehand – this helps firm them up.

And don’t skimp on the garam masala! It’s the star of the show, giving these idlis that warm, aromatic flavor. I love using a homemade garam masala blend, but a good quality store-bought one works perfectly too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, if you’re using fresh idlis, make sure they’ve had at least an hour to chill in the fridge. Day-old idlis are ready to go!
2. Now, cut the idlis into long strips. Don’t worry about making them perfect – a little rustic is totally fine.
3. In a plate, mix together the oil, red chilli powder, garam masala powder, and salt. This is our flavour bomb!
4. Coat those idli strips evenly with the spice mixture, making sure both sides are covered. Get in there with your hands – it’s the best way to ensure everything is nicely coated.
5. If baking: Preheat your oven to 180°C (350°F). Arrange the coated idli pieces on a baking tray and bake for 10-12 minutes, flipping halfway through, until they’re golden and crispy.
6. If deep frying: Heat oil in a kadai (or deep frying pan) over medium heat. Carefully fry the idli pieces until they turn a beautiful golden brown.
7. Drain the fried idlis on paper towels to remove any excess oil.
8. Finally, sprinkle generously with chaat masala. This adds a lovely tangy kick!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to ensure even cooking and maximum crispiness.
• Keep a close eye on the idlis while baking – they can burn quickly!
• For extra flavour, you can marinate the idli strips in the spice mixture for 15-20 minutes before frying or baking.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Spice Level: Adjust the amount of red chilli powder to control the heat. For mild, use ¼ teaspoon. For hot, go up to 1 teaspoon or add a pinch of cayenne pepper. My friend, Priya, loves adding a dash of habanero powder for a real kick!
• Baking Option: Baking is a healthier alternative to frying, and still delivers a satisfying crunch.
• Regional Chaat Variations: My family loves experimenting with different chaat masalas. Try a lemon chaat masala for a zesty twist, or a black salt chaat masala for a more earthy flavour.

Serving Suggestions

Serve these crispy fried idlis hot, straight from the pan! They’re amazing with a side of tomato ketchup (a classic!), your favourite chutney – coconut chutney or mint-coriander chutney are both fantastic – or even a dollop of yogurt. They also make a great accompaniment to a cup of chai.

Storage Instructions

These are best enjoyed fresh, but if you happen to have leftovers (which is unlikely!), store them in an airtight container at room temperature for up to a day. They will lose some of their crispiness, but still taste delicious.

FAQs

Let’s answer some common questions:

• Is this recipe gluten-free? Yes! Idlis are traditionally made from rice and lentils, which are naturally gluten-free. Just double-check the ingredients of your chaat masala to ensure it doesn’t contain any gluten.
• Can I make this with leftover idlis? Absolutely! In fact, it’s the perfect way to use them up.
• What chutney goes best with crispy fried idli? Coconut chutney and mint-coriander chutney are both amazing choices.
• How do I adjust the spice level? Simply adjust the amount of red chilli powder.
• Can I air fry the idlis instead of baking or frying? Yes! Air fry at 180°C (350°F) for 8-10 minutes, flipping halfway through.

Enjoy! Let me know in the comments how yours turn out.