Idli 65

Idli is staple breakfast of South India. Sometimes there will be extra Idli's.Mostly I prepare Idli upma  with left over Idli's. Sometimes I prepare Kaima Idli or Idli Manchurian. Inspired by Chicken 65, a spicy deep fried chicken from South India prepared this Idli 65. This can be served as an appetizer or a quick evening snacks. Please check below for step by step instructions and pictures for preparing South Indian Idli 65 with left over Idli's.






Preparation Time: 10 mins

Cook Time: 20 mins 

Ready In: 30 mins 

Yields: 2 Servings

Ingredients:

Oil	For Deep Frying
Idli	2
All Purpose Flour | Maida	3 tbsp
Corn Flour	1 tbsp
Ginger Garlic paste	1 tbsp
Cumin powder	1/4 tsp
Coriander powder	1 tsp
Chilli powder	1.5 tsp
Black Pepper powder	1/2 tsp
Salt	As needed
Lemon Juice	1 tsp
Orange Food Colour(Optional)	Pinch

Instructions:

• Add All-purpose flour, corn flour, ginger garlic paste, cumin powder, coriander powder, chilli powder, pepper powder,salt,lemon juice, food colour and enough water and prepare a thick batter.  

• Refrigerate idli for 3- 4 hrs. Remove from fridge and cut into small cubes.Coat Idli pieces  with batter.

• Deep fry Idli till it turns crisp.  Remove the excess oil by placing the deep fried idli in paper towel.

Tips:

Don't over crowd idli while deep frying.

To check the hotness of oil for deep fry, drop a small batter.If it bubbles up, then the oil is hot.