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About this recipe: Fried idlis are great to eat with chutney or sambar as a fulfilling dinner. Serve them warm.

Prajakta_Karanjkar Maharashtra, India

Serves: 4 

  • 4 cups rice ( excluding basmati rice)
  • 2 cups udad dal
  • water as needed
  • 1/2 teaspoon soda
  • salt as needed
  • 2 tablespoons soybean oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon haldi powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon chat masala

Prep:4hr  ›  Cook:25min  ›  Extra time:8hr soaking  ›  Ready in:12hr25min 

  1. Soak rice and dal for 8 hours. Drain some of the water out, and make a fine batter out of the rice, dal and water by first grinding the ingredients and then mixing well. Keep the batter in a moist place for 4 hours to allow it to get fermented.
  2. Then add soda and salt to the batter, and mix well.Put the batter in a greased idli maker and allow for steam cooking for 5 to 10 minutes.
  3. Cut the medium sized idles into 4 pieces.
  4. Heat a pan with soybean oil. Add cumin seeds, haldi and red chili powders. Stir and mix well, and add the cut idli slices. Fry for 5 minutes.
  5. Then sprinkle chat masala and again fry for 2 min.
  6. Serve with sambar and coconut chutney.

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