How to make Idli Fry-SK Khazana -

If there are leftover idlis, don’t despair, make this dish – it will be highly appreciated

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Idli, Cornflour

Cuisine : South Indian

Course : Snacks and Starters

For more recipes related to Idli Fry-SK Khazana checkout Mini Tempered Idlis, Idli Satay, Idli Poha Bhurji, Tomato Idli Upma . You can also find more Snacks and Starters recipes like Low Fat Mushroom Burger Pizza Popcorn Chicken Steamed Buns Mutton Assada

Idli Fry-SK Khazana

Idli Fry-SK Khazana Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Idli Fry-SK Khazana Recipe

  • Idli cut into cubes 8-10

  • Cornflour for dusting

  • Oil 1 tablespo to deep fry

  • Mustard seeds 1 teaspoon

  • Dried red chillies broken 2-3

  • Curry leaves 2 sprigs

  • Split skinless black gram (dhuli urad dal) 1/2 teaspoon

  • Split Bengal gram (chana dal) 1/2 teaspoon

  • Asafoetida (hing) 1/4 teaspoon

  • Molagapodi 1 tablespoon

  • Salt to taste


Step 1

Take idli cubes in a bowl, add some cornflour and mix.

Step 2

Heat sufficient oil in a kadai And deep-fry till light golden and crisp. Drain on absorbent paper.

Step 3

Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let them splutter.

Step 4

Add red chillies, curry leaves, black gram, Bengal gram, asafoetida, molagapodi, some water and salt, mix and cook for 1-2 minutes.

Step 5

Add fried idli pieces and toss well. Add some more water, mix and let it get heated through.

Step 6

Serve hot.

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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.