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
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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
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