Last Updated on 2 months by Neha Deshmukh

Idli 65 Recipe – Crispy Fried Idli With Chilli Garlic Sauce

Introduction

Okay, let’s be real – who doesn’t love a good snack? And if that snack happens to be crispy, spicy, and utterly addictive… even better! I stumbled upon Idli 65 a few years ago at a local South Indian restaurant, and I was instantly hooked. It’s such a fun twist on the humble idli, transforming it into something totally new and exciting. I’ve been perfecting my version ever since, and I’m so excited to finally share it with you. Trust me, this recipe is a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This Idli 65 recipe is a winner for so many reasons. It’s surprisingly easy to make, even though it tastes like it came from a restaurant. It’s a fantastic way to use up leftover idlis – giving them a delicious second life. And, of course, it’s bursting with flavour! The combination of the crispy fried idli and the tangy, spicy chilli garlic sauce is just… chef’s kiss.

Ingredients

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

• 4 idlis
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, grated
• 1 small green chilli, finely chopped
• 0.5 cup onion, chopped
• 0.5 cup capsicum (bell pepper), chopped
• Oil, as needed for deep frying
• 0.25 cup maida (all-purpose flour)
• 0.25 cup cornflour
• 1 teaspoon Kashmiri red chilli powder
• 0.25 teaspoon pepper powder
• Salt, to taste
• Water, as needed
• 1 teaspoon soya sauce
• 1 teaspoon red chilli sauce
• 1 tablespoon tomato sauce
• 0.5 teaspoon cornflour

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the dish a beautiful vibrant red colour and a lovely mild spice. It’s different from regular chilli powder, focusing more on colour than heat.
• Cornflour is Key: The cornflour in both the batter and the sauce is crucial for that perfect crispy texture and a beautifully thickened sauce.
• Idlis – A South Indian Staple: Idlis are steamed rice cakes, a beloved breakfast and snack food across South India. They’re traditionally made from fermented rice and lentil batter, and are incredibly versatile!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, take your cooked idlis and refrigerate them for about 30 minutes. This helps them firm up, making them easier to cut and fry. Once chilled, cut the idlis into bite-sized cubes.
2. Now, let’s make the batter. In a bowl, combine the maida, cornflour, Kashmiri red chilli powder, pepper powder, and salt. Add water gradually, mixing until you get a smooth, slightly thick batter.
3. Heat oil in a deep frying pan or wok. Dip each idli cube into the batter, ensuring it’s fully coated, and carefully drop it into the hot oil.
4. Fry the idlis in batches until they turn golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
5. While the idlis are frying, let’s whip up the sauce. Heat a little oil in a pan and sauté the minced garlic, grated ginger, and chopped green chilli until fragrant.
6. Add the chopped onions and capsicum and sauté until they’re slightly softened.
7. In a small bowl, whisk together the soya sauce, red chilli sauce, tomato sauce, and cornflour. Pour this mixture into the pan with the vegetables.
8. Cook, stirring constantly, until the sauce thickens.
9. Finally, add the fried idli cubes to the pan and toss them in the sauce until they’re evenly coated. Garnish with chopped spring onions and serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy idlis.
• Taste the sauce and adjust seasonings as needed. Everyone’s spice preference is different!
• For extra crispy idlis, double fry them! Fry once until lightly golden, then fry again for a shorter time until deeply golden and crispy.

Variations

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

• Vegan Adaptation: Easily make this vegan by ensuring your sauces (soya, chilli, tomato) are vegan-friendly.
• Spice Level Adjustment: If you like it extra spicy, add more green chillies or a pinch of cayenne pepper to the sauce. For a milder flavour, reduce the amount of red chilli sauce. My friend, Priya, always adds a dash of Schezwan sauce for an extra kick!
• Gluten-Free Adaptation: Swap the maida for rice flour for a gluten-free version. It might need a little extra water to get the right consistency.
• Festival Adaptations: This makes a fantastic starter for parties and special occasions. I often serve it at Diwali gatherings – it’s always a hit!

Serving Suggestions

Idli 65 is best served hot and fresh, while it’s still crispy. It’s perfect as a standalone snack with a side of mint chutney or as a starter to a larger Indian meal. A sprinkle of sesame seeds on top adds a nice touch too!

Storage Instructions

Honestly, this is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Be aware that they will lose some of their crispness. You can try reheating them in an air fryer to restore some of the texture.

FAQs

1. Can I make the batter ahead of time?

You can, but it’s best to use it within a couple of hours. The batter tends to thicken as it sits.

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

Refrigerating the idlis beforehand is key. Also, don’t overcrowd the pan when frying, and maintain a good oil temperature.

3. Can I bake the idli instead of frying?

While you can bake them, they won’t get the same crispy texture as frying. If you prefer baking, toss the battered idlis with a little oil and bake at 200°C (390°F) for about 15-20 minutes, flipping halfway through.

4. What sauce variations can I try?

Get creative! You can try adding a little honey for sweetness, a dash of vinegar for tanginess, or some ginger-garlic paste for extra flavour.

5. What is the origin of Idli 65 and how does it differ from traditional Idli?

Idli 65 is a relatively modern Indo-Chinese fusion dish, believed to have originated in Tamil Nadu. Unlike traditional steamed idlis, Idli 65 is deep-fried and tossed in a spicy, flavourful sauce, making it a completely different culinary experience!