Spicy Tava Idli - Idli Fry

Below is the easy spicy idli fry recipe to help you make spicy tava idlis in minutes. This quick recipe requires the ingredients that are already present in your kitchen, and one does not need anything rare or over the top for it. Fried idlis taste good when served hot, and our idli fry recipe uses butter instead of oil. The generous amount of butter enhances the flavor of the spicy idli fry recipe and adds to the lip-smacking taste. However, if butter is not your ideal choice of cooking, then feel free to use clarified butter (ghee) or oil of your choice. As this is a spicy recipe, the red chili powder is added accordingly, but one can surely reduce or increase the amount of the same in your recipe, depending on your spice tolerance level. Idli fry recipes are quick to make and easy to serve.

Spicy Idli Fry Info:

Prep Time

15 Mins

Cook Time

10 Mins

Total Time

25 Mins





Spicy Idli Fry Recipe Ingredients (2 servings):

  • Leftover Idlis
  • Butter: 1 Tbsp
  • Garlic: 1/2 Tsp (either finely chopped or paste)
  • Onions: 1/2 Cup (finely chopped)
  • Tomatoes: 1/2 Cup (finely chopped)
  • Chilli Powder: 1/2 Tsp
  • Pav Bhaji Masala: 1 Tsp
  • Lemon Juice: 1 Tsp
  • Salt: As per Taste
  • Coriander leaves: Handful (Chopped)

Step-by-Step Instructions:

  • Take a Tava or a pan and heat butter.
  • Add garlic and saute till it becomes fragrant.
  • Add onions and saute on medium flame till they become translucent.
  • Add tomatoes till they become tender. At this point, you can add vegetables of your
  • choice like capsicum, sweet corn, etc.
  • Add turmeric powder, red chili powder, pav bhaji masala, and saute it for a minute
    while mixing them well.
  • Add a bit of water to avoid the spices sticking on the Tava.
  • Add lemon juice and salt and mix well. Let it cook for a minute.
  • Add the leftover idlis and toss them lightly to mix it with the vegetables and spices.
  • Garnish with coriander leaves just before serving.

Spicy tava idlis are ready to be served. The tava idlis pair well with coconut chutney or tomato garlic chutney. They taste as good cold as they taste when served warm.