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Crispy Fried Idlis

Cooking Time

Preparation Time : 15

Cook Time : 10

Total Time : 25

Ingredients

Serves 4

  • 250 grams fine semolina

  • 200 grams fresh curd/plain yogurt

  • 1.5 teaspoon salt

  • 100 grams fresh coriander leaves

  • 100 grams green peas

  • 1.5 teaspoon red chilli powder (optional)

  • 1 tablespoon black mustard seeds

  • 1 tablespoon cumin seeds

  • 1 pinch asafoetida powder

  • 6-8 whole cashews

  • 5-6 tablespoon oil

Directions

  • 01

    Combine semolina, salt, green peas and coriander leaves in a bowl

  • 02

    Heat 1 tablespoon oil in a tadka pan and add asafoetida, mustard seeds

  • 03

    After the mustard crackle add cumin seeds and red chilli powder

  • 04

    Add the tadka carefully to the semolina batter

  • 05

    In the same pan, add 1 teaspoon oil and brown cashews slightly and add them to the batter too

  • 06

    Mix all the ingredients well and add adequate water to create a semi-thick batter

  • 07

    Let the batter rest for 8-10 minutes

  • 08

    Heat 1 tablespoon oil in the tadka pan and spread it evenly inside the pan

  • 09

    Add 2 spoonfuls of the batter in the center and spread evenly

  • 10

    Cook over Low heat until brown and crisp and gently flip to cook the other side (it should take a total of 5-7 minutes for each idli)

  • 11

    Similarly prepare the other idlis of the remaining batter

  • 12

    Serve hot with spicy tomato/Peanut chutney

  • 13

    Tip: tadka pan helps give proper shape to the idlis while frying them. However you can use any small pan too

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