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

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 tandoori mushroom, Cucumber and Spinach Pancakes with Greek Salad, Quick Oatmeal Uttapam, Ragi Cutlets.

Fried Idli Recipe Card

Fried Idli

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


  • 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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.