Fried Idli Recipe - Crisp fried steam idlis served hot with Sichuan sauce.

This is an exclusive website recipe.

Main Ingredients : Parboiled rice (ukda chawal), Rice

Cuisine : Fusion

Course : Snack

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.

Fried Idli Recipe - how to make Fried Idli


Prep Time : 1-2days

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • 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 10-12

  • Oil 1/2 cup

  • Garlic chopped10 cloves

  • Green chilli chopped2

  • Spring onions chopped2

  • Celery chopped2 inch stick

  • Spring onion greens chopped2

  • Ginger grated1 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.