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One of my favorite little kitchen habits is giving leftovers a tasty makeover, and leftover idlis are a perfect example. Crispy Idli Wedges come out of the oven or air fryer, golden and crisp on the outside while staying soft inside, making them lighter and healthier than deep-fried versions. Served with spicy ketchup or chutney, they turn a simple leftover into a delightful snack that feels completely new and satisfying. It’s the kind of upgrade that feels effortless but delivers big on texture and flavor.
What I love most about this is how it gives you all the satisfaction of idli fries without the heaviness of deep frying. With just a light spray of oil, the edges turn beautifully crisp while the inside stays soft. It feels lighter and cleaner, and honestly, just as addictive. Perfect for those mid-day cravings or when you want something crunchy without overthinking it.
The prep is as flexible as it gets. Whether you’re using an oven or an air fryer, the results are equally good.
Preheat your oven or air fryer to 400°F (200°C).
Cut your refrigerated idlis into halves or thirds, then spread them out in a single layer on a baking sheet or in the air fryer basket.
Give them a light spray of oil, then roast for about 30 minutes in the oven or 15 minutes in the air fryer, flipping halfway through to get that even golden crisp.
Serve them hot, straight out of the oven, with a side of spicy ketchup or your favorite chutney. That contrast of crispy edges, soft center, and a punchy dip is what makes these roasted idli wedges so hard to stop eating. It’s simple, nostalgic, and just a little bit elevated, exactly the kind of everyday magic I love bringing to the table.
