Karnataka x Belgium
Idli fries with podi and chutney dip
Yesterday's idlis, cut into batons and fried crisp. Leftovers with a glow up.
30 minTime
10 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original460kcalsame
10 gproteinsame
4 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1If starting with batter, steam it in idli plates for 12 minutes, then cool completely and chill for an hour.
- 2Toast the urad dal and red chillies in a dry pan on medium low heat for 3 minutes, then the sesame for 1 minute. Grind coarse with 1/2 tsp salt.
- 3Cut each idli into 4 batons and toss in the rice flour.
- 4Heat the oil in a kadai on medium high heat to 180°C. Fry the batons in batches for 3 minutes, turning, and drain on paper.
- 5Fry the curry leaves in the oil for 10 seconds. Toss the hot fries with the podi and leaves.
- 6Grind the coconut, green chilli and a pinch of salt with 2 tbsp curd, then stir into the rest of the curd. Crackle the mustard seeds in 1 tsp of the hot oil and pour over.
Serve it like this
Stand the fries upright in a paper cone or a small glass, curry leaves tucked between. Set the dip in a small bowl beside it with a pinch of podi on top.
