• Transfer your ready-made Idli batter in a large vessel.
• Mix the batter properly until all the air bubbles are properly removed. These air bubbles can leave holes in your idli if you don’t remove them properly.
• Check the salt level of your batter. Add some salt (as required) to ensure that your idli is cooked in the right taste.
• Mix the batter once again to uniformly spread the salt in the idli batter.
• If the batter is not in your desired consistency, you can always add the required quantity of water and mix it properly to get the right consistency. Remember that the batter must always be thick for preparing idlis.
• Take some oil in a kitchen towel and grease the idli stands.
• Pour the batter in the moulds and sprinkle some water over it if needed. Keep it aside.
• Now take a steamer and place it over medium flame. Add some water and allow it to boil properly.
• Once you see the bubbles forming in the water, place the idli stand in the steamer.
• Steam the idlis for 10 minutes. Ensure that the flame is set on medium-high.
• Turn off the stove after this. Allow the steamer to cool for 2 minutes before removing the idli plates.
• Now remove the steamer and let the idlis cool for 5 minutes.
• Using a spoon, remove the idlis and place them in a vessel.
• Let the idlis cool for about 4 hours.
• Once the idlis are ready, cut them in desired shape and place them in another vessel.
• In a kadhai, heat some oil and add the small idlis pieces.
• Fry them while ensuring that the pieces don’t stick with each other.
• Take these fried idli pieces out on a paper towel to soak the excess oil.

Your fried idlis are not ready yet:)  Serve them with the side dish of your choice or our kempu chutney or sambar.