Idly Vepudu (fried Idly) Recipe

Prepare idly

If using fresh idlis, cut 6 idlis into roughly 1/2-inch cubes and spread on a plate to air slightly so they lose a little surface moisture. If using refrigerated idlis, microwave 2–3 minutes to soften slightly before cutting to avoid crumbling.

Shallow fry

Heat 4 tbs vegetable oil in a wide nonstick or cast-iron skillet over medium-high heat. When oil is hot, add idly cubes in a single layer (work in batches if necessary). Sprinkle 1 tsp salt evenly. Fry, turning occasionally with a spatula, until cubes develop golden-brown, crisp edges on most sides (about 6–8 minutes). Remove to a plate lined with paper towels and keep warm.

Start tempering

In the same skillet (wipe out excess oil leaving about 2 tbs), heat 2 tbs oil over medium heat. Add 1 tsp mustard seeds. When they begin to pop, add 1 tsp urad dal and 1 tsp chana dal. Fry the dals until they turn light golden and aromatic (about 45–60 seconds).

Add aromatics

Lower heat to medium-low and add 2 broken dry red chilies, 2 slit green chilies, 10 curry leaves, and 1 tsp chopped ginger. Sauté 20–30 seconds until the curry leaves are crisp and the ginger fragrant.

Onion and tomato

Add 1 medium thinly sliced onion. Sauté 3–4 minutes until softened and starting to brown at the edges. Add 1 chopped tomato and cook 2–3 minutes until it breaks down and the mixture becomes saucy.

Spice the masala

Stir in 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder and 0.5 tsp garam masala (if using). Cook 30–45 seconds to bloom the spices. Taste and adjust salt as needed (the idlis were salted; add only a little if required). If the mixture seems dry, splash 1–2 tbs water to bring the spices together.

Combine idli with masala

Add the fried idly cubes back into the pan. Toss gently to coat each piece evenly with the masala and to pick up any crisp bits stuck to the pan. Cook together for 2–3 minutes on medium heat, turning frequently so cubes heat through and absorb flavors without becoming soggy. If you prefer more crispness, increase heat to medium-high for the last 1 minute and stir constantly.

Finish

Turn off the heat. Stir in 2 tbs chopped coriander leaves, 1 tbs lemon juice and 0.5 tsp freshly crushed black pepper (optional). Mix gently to combine. Taste and adjust seasoning.

Transfer the Idly Vepudu to a serving platter. Serve hot with tomato chutney or coconut chutney (about 1/2 cup) and extra lemon wedges on the side. Best eaten immediately to enjoy the contrast of crispy edges and soft centers.