If you're bored of eating plain idlis or have leftovers sitting in your fridge, this Spicy Masala Idli Fry is the ultimate makeover it deserves! A South Indian street-style snack, this dish transforms soft idlis into golden-fried cubes tossed in a tangy, spicy onion-tomato masala. It's an ideal tea-time companion and pairs perfectly with a hot cup of masala chai. Ready in under 30 minutes, this recipe is quick, easy, and bursting with flavor.
Great for entertaining guests or satisfying late-evening hunger pangs, it uses simple pantry ingredients and leftover idlis. You can adjust the spice level as per your taste and even add vegetables for extra nutrition. Serve it with coconut chutney or just as-is for a bold, spicy snack that hits the spot. This dish is a great example of how humble ingredients can create an explosion of taste with the right spices and technique.
A crispy, spicy, and tangy street-style snack using leftover idlis, sautéed with onions, tomatoes, and aromatic spices.
Cut the idlis into bite-sized cubes. Use day-old idlis for better texture and avoid stickiness.
Heat 1 tbsp oil in a non-stick pan. Add the cubed idlis and shallow-fry until golden and crispy on all sides. Remove and set aside.
In the same pan, add 1 tbsp oil. Add mustard seeds, urad dal, and let them splutter. Add curry leaves and green chilies. Sauté for a few seconds.
Add chopped onions and sauté until golden. Add ginger-garlic paste and cook till raw smell disappears. Add chopped tomatoes and cook until mushy.
Sprinkle turmeric, red chili powder, garam masala, pav bhaji masala, and salt. Cook until the masala releases oil and becomes fragrant.
Add the fried idlis to the masala. Toss well to coat every piece evenly. Stir on low heat for 2–3 minutes.
Turn off the heat. Add chopped coriander and a squeeze of lemon juice. Serve hot with tea or chutney.
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Serving Suggestion: Serve hot with coconut chutney or green chutney for a complete snack.
Variation: Add bell peppers or grated carrots for extra crunch and nutrition.
Pro Tip: Air fry the idlis instead of shallow frying for a healthier version.
Storage: Best consumed fresh, but leftovers can be reheated in a pan.