Name: Crispy Idli Chilli 65
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Idli Batter, steamed into standard idlis, then cooled and diced into cubes; 2 tbsp Cornstarch, for dusting the idlis; ¼ cup Indian-Style Yogurt, thick, whisked; 1½ tsp Red Chilli Powder, kashmiri variety for bright red color; 1 tsp Ginger-Garlic Paste, fresh; 15 Curry Leaves, freshly washed; 2 Green Chili Pepper, slit lengthwise; ½ tsp Mustard Seeds, for tempering; 1 cup Cooking Oil, for deep frying; ¼ tsp Salt, adjust depending on salt in idli batter

2 hr 30 mintotal

30 min hands-on2 hr hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Take the firm, cold, diced idli pieces in a large bowl. Sprinkle the cornstarch over them and toss gently so each cube is lightly dusted. This creates a crispy exterior.
Heat the cooking oil in a deep pan. Once hot, drop the dusted idli cubes in batches and fry on medium-high heat until they are golden brown and completely crisp. Remove onto a paper towel.
In a separate small bowl, prepare the 65 sauce mix by whisking together the curd, red chilli powder, ginger garlic paste, and a pinch of salt until smooth.
Heat 1 tablespoon of oil in a wide wok or frying pan. Add the mustard seeds and let them splutter.
Immediately add the slit green chillies and curry leaves. Sauté for a few seconds until the curry leaves turn crisp and highly aromatic.
Lower the heat to minimum and quickly pour in the prepared spicy curd mix. Stir continuously for 30 seconds so the curd doesn't split.
30 sec
Add the fried crispy idlis into the wok. Toss everything together vigorously on high heat for 1 minute until the wet masala completely coats the idlis and dries up into a thick glaze.
1 min
Turn off the heat and serve immediately.

How to tell it's done

A surprisingly loud crunch on the outside giving way to a soft, spongy, completely cooked core, enveloped in a tangy-spicy temper.

Getting it right

Tip

Tossing the idlis over high heat at the very end ensures the yogurt sauce caramelizes onto the surface rather than turning the idlis mushy.

What to serve it with

Garnish with fried cashew halves and serve as a fiery, crowd-pleasing appetizer with a cold beverage.

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Ingredients