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
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Open the appInstructions
Step 1
Heat 2 tbsp ghee in a large skillet over medium-high until shimmering.
Step 2
Add cashews and curry leaves. Toast until cashews turn golden, ~90 seconds, then set aside.
Step 3
Add remaining 2 tbsp ghee to the skillet. Add ginger and green chili, cook until fragrant, ~45 seconds.
Step 4
Slide idlis into the pan in a single layer. Pan-fry 3–4 minutes per side until golden and crispy.
Step 5
Return toasted cashews and curry leaves to the skillet. Toss gently to coat the idlis.
Step 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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