Baked Idli Fry is a tasty and healthy snack prepared with leftover Idli. Even Kids who hate Idli can’t say no to this crispy evening snacks.
Idli/dosa is a common breakfast at home. I don’t remember a week without this tiffin. I remember asking Amma why is it always Idli. After I started cooking I realized it is such a healthy and super easy breakfast/dinner. I don’t like giving cereal for my son’s breakfast. I wouldn’t say I never give. Once in a while cereal/bread days happen but every week I started following Amma’s Idli/dosa routine.
Checkout Idli/ dosa varieties in TMF
This tells me TMF doesn’t have traditional Idli batter recipe will post soon😊
Coming back to my Baked Idli Fry. During childhood days Kunukku with Idli batter used to be one of my favorite after-school snacks. When it comes to restaurant food, Kaima Idli was my favorite from Saravana Bhavan. Deep fried Idli in a tasty sauce. I often feel like trying Idli Manchurian at home but deep fried Idli scares me.
Off late I have been using my oven so frequently. Trying my favorite Indian snacks with a healthy baked version. TMF has few baked Indian snacks. Do check it out
Inspired from my other baked snacks, I tried Baked Idli Fry - yes crispy Idli with just 3 tablespoon of oil. Most of the times I end up making 1 or 2 extra Idlis and this baked Idli Fry always comes handy.
First time when I tried it at home my husband didn’t even realize it was baked. It was so good. I have tried this recipe with all the Idli varieties I have posted and got crispy Idlis all the time.
Idli milagai podi is my favorite side for Idli. Idli podi gives nice flavor to this crispy podi Idli. Dhaniya podi, curry leaves podi can also be used instead.
Bored with Idli/dosa? Try these tasty recipes using IDli/Dosa batter,
Ingredients
- Idli - 8
- Oil - 3 tbsp
- Idli Milagai podi - 1 tbsp
- Ghee - 1/2 tsp
- Curry leaves - few
Instructions
- Preheat oven to 400F
- Cut the room temperature Idli into small pieces
- Add parchment paper/aluminum foil to the baking tray
- Add idli and 2tbsp of oil; mix well
- Spread well. Without Idlis overlapping
- Bake them for 10 minutes
- Take it out and add oil and Idli milagai podi; mix well
- Spread and Bake for another 10 minutes
- Mix well and bake for another 6-8 minutes
- Add curry leaves and ghee; mix well
- Broil for 2 minutes. Mix well and broil again
- I broiled for 6 minutes totally, 2 minute each time
Video
Notes
- Baking time may vary based on the baking tray
- If Idli batter is fresh 20-23 minutes baking is enough but for older batter it might take extra time
- If you are frying Idli add spice powder after frying
- Baked Idli fry tastes best immediately
- If you are planning to consume the Idli few minutes after it is baked keep it in the oven till you consume for better crispy texture
- Avoid using hot idli
- Refrigerating Idli is optional. Idli can be kept in room temperature for few hours and baked
- Avoid adding excess parchment paper. It might burn while broiling
- Garlic powder, Dhaniya powder, rasam powder, curry leaves powder can be used for extra flavour
- Always mix and spread the Idli well for even baking
- Broil max for 2 minutes. Longer broil might burn the idli
- I used quinoa Idli. Baked Idli can be make with any other Idli like millet, brown rice, hand pound rice or regular Idli. Baking time may vary slightly
- cooking in ghee results in super crispy, tasty baked Idli fry
Ingredients:
Idli - 8
Oil/ ghee - 3 tbsp
Idli Milagai podi - 1 tbsp
Ghee - 1/2 tsp
Curry leaves - few
Method:
- Preheat oven to 400F
- Cut the room temperature Idli into small pieces
- Add parchment paper/aluminum foil to the baking tray
- Add idli and 2tbsp of oil; mix well
- Spread well. Without Idli overlapping
- Bake them for 10 minutes
- Take it out and add oil and Idli milagai podi; mix well
- Spread and Bake for another 10 minutes
- Mix well and bake for another 6-8 minutes
- Add curry leaves and ghee; mix well
- Broil for 2 minutes. Mix well spread and broil again
- I broiled for 6 minutes totally, 2 minute each time
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