Sanjeev Kapoor

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Fried Idli  Recipe

Crisp fried steam idlis served hot with Sichuan sauce.

This is an exclusive website recipe.

Preparation Time : 1-2days

Cooking time : 16-20 minutes

Servings : 4

Fried Idli

Main Ingredients

Parboiled rice (ukda chawal), Rice





Level Of Cooking


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  • Parboiled rice (ukda chawal)
    2 cups
  • Rice
    1/2 cup
  • Split black gram skinless (dhuli urad dal)
    1 cup
  • Fenugreek seeds (methi dana)
    1 teaspoon
  • Salt
    to taste
  • Oil
    to deep fry
  • Whole dry red chilli
  • Oil
    1/2 cup
  • Garlic chopped
    10 cloves
  • Green chilli chopped
  • Spring onions chopped
  • Celery chopped
    2 inch stick
  • Spring onion greens chopped
  • Ginger grated
    1 inch piece
  • Vegetable stock
    1/2 cup
  • Tomato ketchup
    3 tablespoons
  • Salt
    to taste
  • Vinegar
    2 teaspoons


Step 1

To prepare sauce, remove stems and boil whole red chillies in one cup of water for five to seven minutes. When cool grind the red chillies to a fine paste. Heat oil, add chopped garlic, green chillies, spring onions and grated ginger and sauté for a minute. Add the red chilli paste and continue to sauté. Add vegetable stock or water, celery, tomato ketchup, salt and stir to blend well. Add vinegar and chopped spring onion greens. Simmer for a minute and take off the heat. Cool and store.

Step 2

Wash rice two to three times, clean and soak in fresh water for at least 2-3 hours. Wash and soak the dal also for a similar time. Add the methi seeds to the soaking dal. Drain and grind the rice to a slightly coarse texture and dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours.

Step 3

Mix the batter well and pour into lightly oiled idli trays and steam for about 10 to 15 minutes. Dip a toothpick into the idli to check if done. Remove idli from moulds, and allow to cool completely. Cut idlies into one-inch batons and deep fry in sufficient hot oil till golden crisp. Drain onto an absorbent paper and serve hot with Sichuan sauce.

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