Idly Fry

Another evening and the dilemma to make something interesting is once again bothering me. Today, I have no vegetables or pasta at home. Gosh, isn’t this a situation! I open the fridge to see if inspiration will strike me and all I see is the idly batter kept in the top shelf. I am not sure if you all know that my husband is a strong supporter of the anti-idly movement. He has dosas, but a complete no-no for idlys. So, the idly batter in fridge does not give me any inspiration until I remembered a dish we had in a hotel in the Bay Area some two years back.

It was a very simple and tasty dish and my husband loved it. And guess what, it is nothing but my favorite idly J

Ingredients (serves 4)

Idly batter – to make 20 idlys

Idly powder/ Millagai podi – 5 tbsp

Gingili oil – 5 tbsp

Method

Grease the idly plates with little oil and pour the batter into each hole. Steam the idlys for about 7-8 minutes or until the idlys are done. Allow the idlys to cool for 5 minutes and then cut the idlys into small pieces.

In a large pan, heat the gingili oil. Add the cut idly pieces and the idly powder and sauté nicely. Keep the gas on medium heat and fry for 15 – 20 minutes or until you see the outsides of the idly becoming crisp and brown.

Serve spicy idly fry with tomato sauce or chutneys of your choice.