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Prep Time: 5 mins
Cook Time: 7–8 mins
Serves: 2
Difficulty: Easy
Product Used: Mahaa Fry Pan (Non-Stick Recommended)
Ingredients
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6–8 Small Idlis (fresh or refrigerated)
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1½ tbsp Idly Podi (Gunpowder)
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1–2 tsp Gingelly Oil or Ghee
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¼ tsp Mustard Seeds
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½ tsp Urad Dal (optional)
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A few Curry Leaves
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1 Dry Red Chilli (broken)
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Pinch of Asafoetida (hing)
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Salt (only if needed)
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Chopped coriander for garnish (optional)
Instructions
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Cut the Idlis:
Chop idlis into bite-sized cubes. If using fresh idlis, let them cool so they don’t break while frying.
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Heat the Pan:
Add oil or ghee to your Mahaa Fry Pan and let it warm on medium flame.
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Temper the Spices:
Add mustard seeds, let them splutter. Then add urad dal, curry leaves, red chilli, and a pinch of hing. Sauté till aromatic.
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Add Idlis:
Toss in the chopped idlis. Let them fry for 2–3 minutes, stirring gently to get a golden crust on the edges.
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Sprinkle Podi:
Lower the flame, add the podi over the fried idlis. Mix gently to coat well. Cook for another minute.
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Serve Hot:
Optional garnish with fresh coriander or a drizzle of ghee. Serve with coconut chutney or plain curd.
🍽️ Mahaa Tip:
Using a Mahaa Non-Stick Fry Pan ensures minimal sticking even with podi’s coarse texture — perfect for crisping the outer layer without breaking the idlis!
