Crispy Masala Idli Fry

Steps

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1. 1
   Cut the idlis into small to medium-sized pieces, ensuring even sizing for uniform frying and masala absorption.
   ▶ ≈0:39
2. 2
   Heat a karai on medium flame and add 4 tbsp of oil.
   ▶ ≈0:54
3. 3
   Once hot, add urad dal, chana dal, and peanuts, roasting patiently until golden and crisp.
   ▶ ≈1:00
4. 4
   Add mustard seeds and cumin seeds, allowing them to splutter.
   ▶ ≈1:14
5. 5
   Add cut red chillies and asafoetida powder, stirring briefly to release aroma.
   ▶ ≈1:21
6. 6
   Add chopped ginger, green chillies, and onions, sautéing until soft and translucent.
   ▶ ≈1:28
7. 7
   Add chopped tomato, turmeric powder, and salt, sautéing for about 2 minutes until tomatoes soften and blend.
   ▶ ≈1:55
8. 8
   Add the chopped idli pieces, gently mixing to ensure even coating with the masala.
   ▶ ≈2:16
9. 9
   Lower the flame and add idli podi, gently mixing to coat each piece evenly with the spice powder.
   ▶ ≈2:35
10. 10
    Finish with curry leaves, chopped coriander leaves, and ghee, mixing gently once more.
    ▶ ≈3:10