Idli Fry

An easy, crunchy snack made with leftover idlis.

Ingredients:

Rice - 2 cups

Split Urad Dal - 1 cup
Salt
Oil

How to make Idli Fry:

• Wash rice and urad dal and soak them in water separately for about 6 hours.
• Grind urad dal into a very fine paste. Then grind rice coarsely, almost like rava.
• Mix ground urad dal and ground rice to form the idli batter, slightly thicker than dosa batter.
• Keep the batter in a warm place overnight for fermentation.
• The batter will rise to almost double. Add salt to the batter and mix well.
• Grease the idli plates with little oil and fill the batter only till 3/4th of each idli mold. If idli mold is not available, you can use a pressure cooker vessel. Steam the idlis in an idli cooker for about 12 - 15 min. Remove the lid and let it cool for about 5 min.
• Cut the idlis each into 3 or 4 pieces and deep fry in oil. Idli Fry is ready to serve with ketchup and/or chutney.

Note:  Before pouring idli batter in the plates, make sure that the water in the cooker has started boiling. After water starts boiling, pour the batter quickly and place the plates in the cooker. This step is important or else idlis turn soft on top and hard at the bottom, rice starts settling down.
Leftover idlis are good for frying as less oil is absorbed