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Baked Idli Fry | Podi Idli

5 from 2 votes
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Course: Idli Fry
Cuisine: Indian
Author: Vidya Srinivasan


  • Idli - 8
  • Oil - 3 tbsp
  • Idli Milagai podi - 1 tbsp
  • Ghee - 1/2 tsp
  • Curry leaves - few


  • 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


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  1. Baking time may vary based on the baking tray 
  2. If Idli batter is fresh 20-23 minutes baking is enough but for older batter it might take extra time
  3. If you are frying Idli add spice powder after frying
  4. Baked Idli fry tastes best immediately 
  5. 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
  6. Avoid using hot idli
  7. Refrigerating Idli is optional. Idli can be kept in room temperature for few hours and baked
  8. Avoid adding excess parchment paper. It might burn while broiling 
  9.  Garlic powder, Dhaniya powder, rasam powder, curry leaves powder can be used for extra flavour 
  10. Always mix and spread the Idli well for even baking
  11.  Broil max for 2 minutes. Longer broil might burn the idli
  12. 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
  13. cooking in ghee results in super crispy, tasty baked Idli fry
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