Begin by using idlis that have been refrigerated for a few hours—cold idlis work best for frying, as they hold their shape and crisp up well. If you're making idlis fresh, allow them to cool completely and refrigerate for 2–3 hours before proceeding.

Cut the idlis into bite-sized pieces or wedges. Slicing them enhances the surface area, allowing the spices to coat them evenly and ensuring better texture when fried.

Place a frying pan or skillet over medium heat and pour in the oil. Once the oil is sufficiently hot, add mustard seeds, cumin seeds, and curry leaves. Sauté them for 10–12 seconds until aromatic and they begin to splutter.

Add the idli pieces to the pan and toss them gently in the tempering. Stir continuously but gently for about 2 to 3 minutes to begin crisping the outer layer of the idlis while keeping the interior soft and pillowy.

Reduce the heat slightly to a medium-low flame. Sprinkle in the red chili powder, sambar masala, salt, and dry mango powder. Stir well to coat the idli pieces uniformly with the spices.

Continue sautéing for another 3 to 4 minutes, stirring intermittently to ensure even roasting and to prevent the spice mix from sticking or burning. The idlis should develop a golden crust and absorb the flavor of the spices beautifully.

For extra crispness and heat retention, increase the flame to medium for a final 45 seconds before switching it off. This last blast of heat enhances the texture and helps the idlis stay warmer when served.

Remove the fried idli pieces from the pan and serve them hot. They pair wonderfully with coconut chutney or can be enjoyed on their own as a flavorful snack or a quick tea-time treat.