एक ही नाश्ता करके हो चुके हैं बोर तो मात्र आधे घंटे में यूं बनाएं मजेदार नाश्ता

Ingredients

• 5-6 pieces Idli (store‑bought or homemade steamed rice cakes)
• 1/2 cup All-Purpose Flour (sifted; can use wheat flour as a substitute)
• 1/4 cup Cornflour (helps create a crisp coating)
• 1/2 teaspoon Salt (regular table salt)
• 1/4 teaspoon Black Pepper Powder (freshly ground)
• 1 teaspoon Red Chili Powder (adjust to desired heat)
• 2 tablespoon Soy Sauce (regular dark soy sauce)
• 2 tablespoon Maggi Hot & Sweet Tomato Ketchup (Indian brand; regular ketchup with a pinch of sugar works too)
• 1/4 cup Water (room temperature)
• Enough for deep frying cup Vegetable Oil (use a high‑smoke‑point oil such as canola or sunflower)
• to taste pinch Chaat Masala (optional garnish)

Instructions

1. Slice the Idlis

   Place the idlis on a cutting board and cut each into thick slices (about 1‑1.5 cm). Thick slices prevent the idlis from absorbing too much oil.

   Time: PT5M

2. Prepare the Batter

   In a mixing bowl combine the all‑purpose flour, cornflour, salt, black pepper powder, red chili powder, soy sauce, Maggi Hot & Sweet ketchup and water. Whisk until a smooth, slightly thin batter forms that can coat the idli slices without dripping excessively.

   Time: PT5M

3. Heat the Oil

   Pour enough vegetable oil into a deep frying pan to submerge the idli slices. Heat over medium‑high heat until the oil reaches about 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

4. Coat the Idli Slices

   One by one, dip each thick idli slice into the batter, ensuring an even coating. Let excess batter drip back into the bowl.

   Time: PT2M

5. Fry Until Golden and Crispy

   Gently place the coated slices into the hot oil. Fry on high heat for 2‑3 minutes per side, or until they turn golden‑brown and crisp. Use a slotted spoon to turn them and remove when done.

   Time: PT8M

   Temperature: 180°C

6. Drain and Serve

   Transfer the fried idli slices onto paper towels to absorb excess oil. Sprinkle a pinch of chaat masala if desired and serve hot with any chutney of your choice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g