A quick stir fry of Idli, southern Indian steamed rice pancakes with peppers, onions and chillies to make this wonderful snack or breakfast that is best enjoyed with a side of hot chai.
Idlis are spongy steamed cakes made with a fermented batter of rice and lentils. It is a southern Indian breakfast speciality. Though idlis are usually made with fermented batter, there are some quick versions too – like the rava idlis that I make more often than this.
Whenever I make idlis, I like to make a few extra batches, just so I have some leftover to quickly make these idli fry or some idli upma for a quick breakfast or evening snack with tea.
Also the steamer and the idli plates that I use to make these idlis are quite cumbersome that for the most part I am lazy to take them out of my kitchen cabinet all over again. But, that’s just me.
This idli fry, or whatever else you may want to call it as it doesn’t have an official name, is a quick stir fry with some veggies and cut up idlis. If you have the mini idli plate to make mini idlis, you can just use them as it is. I usually take out the regular idli plates, so I cut them up in quarters.
My favorite vegetables to add to this are green, red and orange bell peppers, onions, tomatoes and of course some green chillies or serrano peppers for the heat.
You don’t really need chutney, sambar or any other accompaniments to it. Just take some in a bowl and devour it in between sips of hot chai. You may choose to add a dash of ketchup on top if you wish to do so. Watch for the heat of the peppers and tone it down, if you plan to serve kids. My kiddo loves spice and heat, so I always make it the same way for all of us.
These are perfect after school snacks as well and even the idli hating kids will love this!
Idli Masala Fry
Ingredients
- 8-10 cooked idlis
- 2 tbsp avocado oil
- 1/2 tsp mustard seeds
- 8-10 curry leaves
- 3 –4 thai green chillies / 2 serrano peppers
- 1/2 tsp turmeric powder
- 1/2 red onion , chopped chunkily
- 1 green bell pepper , chopped in chunks
- 1/2 red bell pepper , chopped in chunks
- 1/2 yellow bell pepper , chopped in chunks
- 1 roma tomato , chopped
- salt , to taste
- minced cilantro for garnish , as needed
- 1/2 lime
Instructions
- Cut up the idlis to quarters and keep aside.
- Heat the oil in a kadhai and add the mustard seeds. Once they splutter, add the curry leaves and green chillies. Toss in the onion and turmeric as well and mix well.
- Now add the peppers and the tomato and sauté for a few minutes till the peppers soften a bit.
- Add salt, mix well and remove from heat. Garnish with cilantro and a squeeze of lime and toss again.
- Serve hot with a cup of hot chai.
Nutrition
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