Fried idli with onion | How to make Fried idli with onion

By Aachal Jadeja  |  2nd Feb 2018  |  
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  • Fried idli with onion, How to make Fried idli with onion
Fried idli with onionby Aachal Jadeja
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

0

0

0 votes

About Fried idli with onion Recipe

This is a yummy make over of idlis, a perfect snack or breakfast for all occasions.

Fried idli with onion, a succulent delicacy which is famous all over the world. Fried idli with onion is one dish which makes its accompaniments tastier. With the overflow of flavours, Fried idli with onion has always been everyone's favourite. This recipe by Aachal Jadeja is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Fried idli with onion, just the perfect situation when you realise that you need to know how to make the perfect Fried idli with onion. So, at that time you can try out this delicious recipe by Aachal Jadeja. The recipe of Fried idli with onionis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Fried idli with onion is 10 minute. This recipe of Fried idli with onion is perfect to serve 2. Fried idli with onion is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Fried idli with onion

Ingredients to make Fried idli with onion

  • 5-6 idli
  • curry leaves
  • 4-5 dried red chilly
  • 3-4cloves of garlic
  • 1 chopped onion
  • 1 chopped chilly
  • 1/2 spoon Garam masala powder
  • sugar to taste
  • salt to taste
  • 1/2 spoon mustard seeds
  • 1/2 spoon cumin seeds
  • asafoetida a pinch

How to make Fried idli with onion

  1. Take a pan. Add cumin seeds,mustard seeds., curry leaves,Asafoetida, dried red chilly .
  2. Add turmeric powder, and onion.
  3. Saute it.
  4. Add idli pieces.
  5. Add all masala.
  6. Serve hot.

My Tip:

Garnish with coriander leaves.

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