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Home » Recipes » Course » Breakfast

Idli Masala Fry

Published: Jan 16, 2021 · Modified: Jan 16, 2021 by Manju · This post may contain affiliate links · Leave a Comment

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Masala idli fry or fried idli is a quick stir fry of idli, with peppers, onions and chillies to make this wonderful snack or breakfast that is best enjoyed with a side of hot chai.

masala idli fry in a white bowl with a fork next to it

To those uninitiated into the world of Indian cooking, lets take a quick look at what idlis are.

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.

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.

This masala fried idli is

  • Delicious and full of flavor
  • Very easy to make
  • A quick recipe
  • A great breakfast or snack recipe
  • Vegan and gluten free
  • Perfect after school snack
masala idli fry in a white bowl

Do I need leftover idlis to make this idli fry?

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.

You can make them with freshly made idlis or leftover idlis. Leftover idlis that have been refrigerated work better as they tend to hold their shape better when stir frying.

What other ingredients can you add to fried idlis?

I love adding vegetables to this masala idli fry. 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.

Masala Idli Fry method

  • mustard seeds and curry leaves in oil in a saute pan
  • onions in a saute pan
  • onions topped with turmeric powder in a saute pan
  • Pop the mustard seeds in hot oil and add the chopped onions and green chillies to it.
  • Once the onions are soft, add the turmeric powder.
  • bell peppers in a saute pan
  • bell peppers and onions in a saute pan
  • cut up idli pieces on top of veggies in a saute pan
  • Add the tomatoes and peppers. Cook for a few minutes till the tomatoes are soft.
  • Add salt and cubed idli pieces. Mix well and let it cook for a couple of minutes for the idli pieces to absorb the flavors.
  • Turn off the heat, squeeze some lime over it and garnish with some finely chopped cilantro.
Masala idli fry in a saute pan

Serving suggestions

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. 

I sometimes love topping with a little bit of nylon sev for some crunch.

Tips for making masala idli fry

  • Use a day old refrigerated idli for the idlis to stay put in this recipe. You don't have to bring the idlis to room temperature or heat them up separately. Just take them out of the refrigerator, cube and add to the rest of the ingredients in the pan.
  • 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.
  • Variations - you can add ginger garlic paste along with the onions and some garam masala at the end to make it more spicy.

Here are some other Southern Indian breakfasts you will love

  • Spinach Pesarattu
  • Aval Upma
  • Tomato Vermicelli Upma
  • Instant Rava Idli

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masala idli fry in a white bowl with a fork next to it

Idli Masala Fry

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.
Print Pin Rate
Course: Appetizer / Snack, Breakfast
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 320kcal
Author: Manju
[recipe_key]

Ingredients

  • 8-10 cooked idlis
  • 2 tablespoon avocado oil
  • ½ teaspoon mustard seeds
  • 8-10 curry leaves
  • 3 –4 thai green chillies / 2 serrano peppers
  • ½ teaspoon turmeric powder
  • ½ red onion , chopped chunkily
  • 1 green bell pepper , chopped in chunks
  • ½ red bell pepper , chopped in chunks
  • ½ yellow bell pepper , chopped in chunks
  • 1 roma tomato , chopped
  • salt , to taste
  • minced cilantro for garnish , as needed
  • ½ 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

Calories: 320kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 447mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1620IU | Vitamin C: 231.6mg | Calcium: 34mg | Iron: 1.3mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!

This post was first published in June 2017 and was later updated with more information.

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Hi, I'm Manju!

Pull up a chair and grab a cup of chai while I take you along on a fabulous journey in my kitchen. Whether you love to cook with spices or you are intimidated by them, I can help you discover the power of spices in your food.

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