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Crispy fried idli cubes tossed in a fiery, tangy Indo-Chinese sauce with crunchy bell peppers and onions. A fantastic way to transform leftover idlis into a delicious and exciting snack or light meal.
For 4 servings
Prepare the Idlis: Cut each idli into 4-6 bite-sized cubes. Using cold, refrigerated idlis helps them hold their shape better during frying.
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.
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.
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.
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.
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Crispy fried idli cubes tossed in a fiery, tangy Indo-Chinese sauce with crunchy bell peppers and onions. A fantastic way to transform leftover idlis into a delicious and exciting snack or light meal.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 246.07 calories per serving with 2.16g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or lunch.
Add 1 tablespoon of Schezwan sauce along with the other sauces for a fiery and garlicky kick.
To make a gravy version, double the quantity of all sauces and increase the cornflour slurry to 2 tbsp cornflour mixed in 1/2 cup of water.
Add 100 grams of fried paneer cubes or tofu along with the idlis for a more substantial meal.
Before sautéing the aromatics, add a tempering of 1/2 tsp mustard seeds and a few curry leaves for a unique fusion flavor.
Idlis are made from fermented rice and lentil batter, providing a good source of complex carbohydrates that offer sustained energy.
The use of capsicum (bell peppers), onions, ginger, and garlic provides a variety of antioxidants that help combat oxidative stress in the body.
Garlic is a key ingredient and a rich source of allicin, a compound known for its potential anti-inflammatory and cardiovascular benefits.
Chilli Idli can be a moderately healthy snack, but the traditional version involves deep-frying the idlis, which adds significant calories and fat. To make it healthier, you can pan-fry, bake, or air-fry the idlis instead. The dish also contains beneficial vegetables like bell peppers and onions.
One serving of Chilli Idli (approximately 1 cup or 240g) contains around 350-450 calories, depending on the amount of oil absorbed during frying. Using a healthier cooking method like air-frying can reduce the calorie count significantly.
Yes, absolutely! For a healthier alternative, you can steam the idli cubes for a minute to soften them, or pan-fry them with a teaspoon of oil until lightly golden. You can also bake or air-fry them for a crispy texture without deep-frying.
Store leftovers in an airtight container in the refrigerator for up to 2 days. For reheating, it's best to stir-fry it in a pan over medium heat for a few minutes until heated through. Microwaving can make the idlis soggy, so the stovetop method is preferred to retain some texture.
If the sauce is too thin, you can cook it for a minute or two longer to let it reduce, or add a little more cornflour slurry (mix 1/2 tsp cornflour with 1 tbsp water) and cook until it thickens. If it's too thick, simply stir in a tablespoon or two of warm water until you reach the desired consistency.