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Whenever I have leftover Idlis, I usually make Idli Upma or Idli Roast. Idli Roast is shallow frying whole Idlis on a flat pan, until it is crunch on the outside and soft on the inside. Suffice to say that many a times; we look forward to eating Idly roast more than the regular Idlis.

I got this idea of cutting the idlis as strips and making Idli Fries, when I was flipping through a food magazine at a dentist’s office. The recipe there was for making baked fries using Polenta, somewhat similar to this. I loved the idea and used the concept for making Idli Fries.

Even though this called as Fries, the Idli strips are shallow fired and not-deep fried. It’s an extension to the Idli Roast in the sense these are cut as strips instead of using whole Idlis for roasting.

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The kids will love this, not only for taste but also for the shape. It is easy to prepare and makes a good evening snack. I think it is a cool idea to pack this as a side item in the kid’s lunch boxes. The next time around I plan to add some shredded carrots, peas to make it more filling and nutritious.

Ingredients: 

  • Leftover Idlis
  •  Curry leaves
  •  Coriander leaves (optional)
  •  Sesame seeds(optional)
  •  Mustard seeds
  •  Oil, salt

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Method:

  • Take Idlis and cut them into strips (like cutting potato French fries). I cut them thicker that the usual potato fries.
  • Take a thick flat pan (preferable non-stick), and add oil on medium to high heat.
  • Add the cut idlis and toss it around in the pan. Do not handle them a lot as it tends to break. (I used rubber spatula to turn them around).
  • Add little more oil onto a side and ddd mustard seeds, chopped curry leaves, sesame seeds and toss around again. 
  • Adding salt is optional as it depends on the idlis.
  • Make sure that the idli fries, brown evenly on all the sides.
  •  Garnish with chopped coriander (optional). Serve Hot.
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