Chilli Idli

Instructions

1. 1

   Prepare the Idlis: Cut each idli into 4-6 bite-sized cubes. Using cold, refrigerated idlis helps them hold their shape better during frying.

2. 2

   Fry the Idli Cubes: Heat oil for deep frying in a kadai or pan over medium-high heat. Once hot, carefully add the idli cubes in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.

3. 3

   Sauté Aromatics and Vegetables: Heat 2 tbsp of vegetable oil in a large wok or pan over high heat. Add the chopped ginger, garlic, and slit green chillies. Sauté for about 30 seconds until fragrant. Add the cubed onions and capsicum, and stir-fry for 2-3 minutes. The vegetables should be slightly tender but still retain a crunchy texture.

4. 4

   Create the Sauce: Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, vinegar, salt, and black pepper to the wok. Stir well and let it cook for 1 minute. In a small bowl, whisk the cornflour with 3 tbsp of water to create a smooth, lump-free slurry. Pour the slurry into the wok, stirring continuously. Cook for another minute until the sauce thickens and turns glossy.

5. 5

   Combine and Serve: Add the crispy fried idli cubes to the sauce in the wok. Gently toss everything together until the idlis are evenly coated. Turn off the heat, garnish with chopped spring onion greens, and serve immediately to enjoy the best texture.