Crispy Pan-Fried Idli
Turning steamed cakes into a crispy breakfast requires cold, day-old idlis. Freshly steamed ones are too delicate and will break; the refrigeration process firms up the starch, allowing them to hold their shape against the heat of the pan.
Temperature is your only hurdle.
Use idlis that have been sitting in the refrigerator overnight. If you try this with warm, fresh idlis, they will become gummy and stick to the pan.
- Wide non-stick or cast-iron skillet
- Spatula
- Sharp knife
What goes in.
- 8-10day-old idlis, cut into quarters
- 2 tbspghee or neutral cooking oil
- 1/2 tspmustard seeds
- 1/2 tspred chili powder
- 1/4 tspturmeric powder
- 1 tspcurry leaves, torn
Maximize Surface Contact
Do not crowd the pan. Leaving space between the idli pieces allows moisture to escape as steam rather than re-absorbing into the cakes, which is the only way to achieve a genuine crust.
The method.
Prepare the idlis
Slice the cold idlis into quarters. If they are very small, halving them is sufficient.
Heat the fat
Place the skillet over medium-high heat. Add the ghee. Once it shimmers, drop in the mustard seeds and curry leaves. When the seeds pop, they are ready.
Sear the cakes
Add the idli pieces in a single layer. Let them sit undisturbed for 2-3 minutes. Resist the urge to flip them until a hard, golden crust has formed on the bottom.
Season
Flip the pieces. Sprinkle the chili powder and turmeric over them. Toss gently until the spices coat the surface evenly and the other side is equally crisp.
Other turns to take.
Masala Version
Add a tablespoon of finely chopped ginger and green chilies to the oil before adding the idlis.
Nutty Crunch
Stir in a tablespoon of roasted peanuts or cashews during the last minute of frying for texture.
When it doesn't go to plan.
If the idlis seem dry, a light mist of water before frying helps rehydrate the interior while the exterior crisps.
Use a cast-iron pan if you want a deeper, more uniform brown crust.
Serve immediately; these lose their texture within 10 minutes of coming off the heat.
The ones that keep coming up.
Can I use freshly made idlis?
No. They contain too much moisture and will crumble when sliced. If you must use fresh ones, let them air dry on a rack for at least 4 hours first.
How do I know they are crisp enough?
The spatula should meet firm resistance when you press down on the idli. If it feels spongy, it needs more time.
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