How to make Fried Idli - Crisp fried steam idlis served hot with Sichuan sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Parboiled Rice (उकड़ा चावल), Split Black gram skinless
Cuisine : Indian
Course : Snacks and Starters
Fried Idli Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
For more recipes related to Fried Idli checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Sannas (With Yeast) . You can also find more Snacks and Starters recipes like Instant Rava Dhokla, Mozza Pita-Calzone, Bharli Paplet, Chutney Bombs.
Prep Time : 1-2days
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Fried Idli Recipe
Parboiled Rice 2 cups
Split Black gram skinless 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
FOR SICHUAN SAUCE
Whole dry red chilli 10-12
Oil 1/2 cup
Garlic chopped 10 cloves
Green chilli chopped 2
Spring onions chopped 2
Celery chopped 2 inch stick
Spring onion greens chopped 2
Ginger grated 1 inch piece
Vegetable stock 1/2 cup
Tomato ketchup 3 tablespoons
Salt to taste
Vinegar 2 teaspoons
Method
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.
