- Cook Time12 min
- YieldServes 4
- 10 Idlis
- 250 ml gingelly Oil
- 3 Tablespoons Thillai’s Crispy Chicken Classic Mix
- Few Coriander Leaves
Take 10 Chopped Idli pieces, add 3 tablespoons of Thillai’s Crispy Chicken Classic Mix and add water 50 ml in a small bowl to make it into a wet mix. Empty the remaining dry idli piece mix into a wide plate
Dip the idli pieces into wet mix and then coat the dry mix until the idli pieces is fully covered with dry mix.
Place the coated idli pieces into the heated 250ml oil (140o C) and fry the idli until it reached golden brown color. Garnish with fresh Coriander leaves.