Idli 65 Recipe- Crispy Fried Idli with Chilli Garlic Sauce

Last Updated on 2 months by Neha Deshmukh

Idli 65 Recipe: Crispy Fried Idli with Chilli Garlic Sauce

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 simple idli-sambar breakfast, sometimes you just crave something a little…extra. That’s where Idli 65 comes in! This recipe transforms those humble idlis into crispy, flavour-packed bites tossed in a tangy, spicy chilli garlic sauce. Trust me, it’s a game-changer. I first made this for a potluck and it disappeared in minutes – seriously!

Why You’ll Love This Recipe

This isn’t just about using up leftovers; it’s about creating something truly delicious. Idli 65 is the perfect blend of textures – delightfully crispy on the outside, soft and fluffy on the inside, and bursting with flavour from the vibrant sauce. It’s quick to make, satisfyingly spicy, and a guaranteed crowd-pleaser. Plus, it’s a fantastic way to introduce Indian flavours to friends and family who might be a little hesitant to try more traditional dishes.

Ingredients

Here’s what you’ll need to whip up this amazing Idli 65:

• 6-8 leftover idlis, pieces
• 2 tbsp maida/all-purpose flour (about 30g)
• 1 tbsp cornflour (about 12g)
• 1 tsp ginger-garlic-green chilli paste
• ½ cup warm water (120ml)
• Salt to taste
• ¼ cup spring onions, chopped (approx. 30g)
• ½ capsicum, diced
• 1 tbsp garlic, minced
• ¼ tsp ginger, minced
• 1-2 green chillis, slit
• ¼ tsp red chilli powder
• ½ tsp soya sauce (approx. 7.5ml)
• ¼ tbsp chilli sauce (approx. 5ml)
• 1 tsp vinegar (approx. 5ml)
• 1 ½ tbsp tomato sauce (approx. 22.5ml)
• ½ tsp brown sugar (approx. 2.5g)
• 1 ½ tbsp sesame oil (approx. 22.5ml)
• 1 tbsp coriander leaves/spring onion greens, chopped for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Using leftover idlis is key here – they hold their shape better when fried. If you absolutely must use fresh idlis, steam them and let them cool completely before using.

The maida and cornflour combo is what gives the batter that perfect crispy coating. Don’t skip the cornflour! It’s the secret weapon. A ratio of 2:1 (maida to cornflour) works beautifully.

And finally, sesame oil. Oh, the sesame oil! It adds such a wonderful nutty aroma and flavour to the sauce. It’s a little different, but trust me, it makes all the difference. You can use vegetable oil if you don’t have sesame oil, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat oil for deep frying in a heavy-bottomed vessel. You want enough oil so the idlis can float freely.
2. While the oil is heating, let’s make the batter. In a bowl, combine the maida, cornflour, salt, and ginger-garlic-green chilli paste.
3. Gradually add the warm water, mixing until you get a thick, coating consistency. It shouldn’t be too runny, or the idlis won’t get crispy.
4. Now, dip each idli piece into the batter, making sure it’s fully coated.
5. Carefully drop the battered idlis into the hot oil and deep-fry until they’re golden brown and crispy. This usually takes about 3-4 minutes.
6. Remove the fried idlis with a slotted spoon and drain them on paper towels to remove any excess oil.
7. Time for the sauce! Heat the sesame oil in a wok or large pan. Add the minced garlic, ginger, and slit green chillis and sauté for about 30 seconds, until fragrant.
8. Add the spring onion whites and diced capsicum. Stir-fry on high heat for 3-4 minutes, until they’re slightly softened but still crunchy.
9. In a small bowl, whisk together the soya sauce, chilli sauce, vinegar, tomato sauce, brown sugar, and 4-5 tbsp of water.
10. Pour the sauce mixture into the wok and cook for about 2 minutes, until it thickens slightly.
11. Add the fried idli pieces to the wok and toss vigorously to coat them evenly with the sauce.
12. Finally, garnish with chopped spring onion greens or coriander leaves before serving.

Expert Tips

• Don’t overcrowd the pan when frying the idlis. Fry them in batches to ensure they get crispy.
• Make sure the oil is hot enough before adding the idlis. If the oil isn’t hot enough, they’ll absorb too much oil and become soggy.
• Taste the sauce and adjust the seasoning as needed. Feel free to add more chilli powder or sugar to suit your preference.

Variations

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

• Vegan Adaptation: Use plant-based alternatives for the sauces. There are some great vegan soy sauce and chilli sauce options available now.
• Gluten-Free Adaptation: Substitute the maida with a rice flour blend for a gluten-free batter.
• Spice Level: Adjust the amount of green chillies and red chilli powder to control the spice level. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This makes a fantastic starter for special occasions like Diwali or New Year’s Eve. It’s always a hit at parties.

Serving Suggestions

Idli 65 is best served hot and fresh! It’s delicious on its own as a snack or appetizer. You can also serve it with a side of fried rice or noodles for a complete meal. A simple raita (yogurt dip) can also help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the idlis will lose some of their crispiness. You can reheat them in a preheated oven or air fryer to try and restore some of the texture.

FAQs

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

Absolutely! Store-bought idlis work perfectly fine. Just make sure they’re not too soft.

2. What is the best way to ensure the idlis are crispy?

Using slightly stale idlis, a good batter consistency, and frying in hot oil are the keys to crispy idlis. Don’t overcrowd the pan!

3. Can I make the sauce ahead of time? How should I store it?

Yes, you can! The sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

4. What is the role of cornflour in the batter?

Cornflour helps create a light and crispy coating. It’s essential for that perfect texture.

5. Can I air fry the idlis instead of deep frying?

You can try! Lightly spray the battered idlis with oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but it’s a healthier option.