Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods throughout India and northern Sri Lanka. It's a traditional South Indian breakfast.
The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.
Idli have several variations, including rava (semolina/suji) idli, which are made from semolina, poha idli, oats idli, ragi idli etc. I usually make crispy fried idli with rice idli.
Crispy fried idli is an easy to make snack which can be made from leftover idlis, but you can also make this dish from fresh idlis. It's crispy, crunchy and tastes so good and goes very well with Indian tea (chai).
One day we cooked idlis, but I wanted to have something different, so my husband made crispy fried idlis, we both liked it and I shared this recipe with my mother and sisters, they also loved it.
This dish can be served in breakfast or as evening snacks.
To make Idlis
To make Crispy fried idli
To make Idli Batter:
To make Crispy Fried Idli: