Air fryer recipe · Breakfast
Air-Fryer Podi Idli Fry
Leftover idlis tossed in spicy gunpowder and crisped to golden bites.
- 20 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 205kcal
- 5.3 gprotein
- 28.3 gcarbs
- 8.7 gfat
- 7.1 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Idlis, cut in quarters6
- Idli podi (gunpowder)3 tbsp
- Sesame oil1.5 tbsp
- Curry leaves10
- Mustard seeds1/2 tsp
Method
Use day-old idlis
Cut firm, slightly cold idlis into bite-sized quarters so they keep their shape in the basket. Fresh, soft idlis tend to break apart, so a day-old batch that has firmed up in the fridge works best.
Make the podi oil
Stir the idli podi into the sesame oil to make a loose paste that spreads easily. The oil helps the spice cling to each piece and crisp up, instead of sitting dry on top and scorching.
Coat thoroughly
Toss the idli quarters gently in the podi oil until every face is lightly covered. Add the mustard seeds and torn curry leaves to the bowl as well, so their aroma coats the pieces before they cook.
Single layer
Spread the coated pieces out in one layer so each gets direct hot air on all sides. Crowding the basket traps steam between the pieces and leaves them soft, so cook in batches if you need to.
Air-fry until edged crisp
Air-fry at 190C for 12 min, shaking the basket once midway, until the corners turn deep golden and crisp. Serve them hot and fresh, while the edges are still crunchy.
