Crispy Kanchipuram Idli
Fluffy rice-lentil cakes pan-fried until golden, loaded with cashews and curry leaves. A weeknight spin on the South Indian classic—crispy outside, soft inside, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 batch store-bought idli (8–10 pieces, thawed if frozen)
- 4 tbsp ghee or neutral oil
- ⅓ cup raw cashews (halved or chopped)
- 12 leaves fresh curry leaves
- 1 whole green chili (minced)
- 1 tbsp ginger (minced)
Instructions
- 1
Heat 2 tbsp ghee in a large skillet over medium-high until shimmering.
- 2
Add cashews and curry leaves. Toast until cashews turn golden, ~90 seconds, then set aside.
- 3
Add remaining 2 tbsp ghee to the skillet. Add ginger and green chili, cook until fragrant, ~45 seconds.
- 4
Slide idlis into the pan in a single layer. Pan-fry 3–4 minutes per side until golden and crispy.
- 5
Return toasted cashews and curry leaves to the skillet. Toss gently to coat the idlis.
- 6
Transfer to a plate. Serve hot with sambar, chutney, or on its own.
Tools you’ll need
- large 12-inch nonstick or cast iron skillet
- spatula or wooden spoon
- cutting board
- knife
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