Chilli Idli
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
5 steps. 15 minutes total.
- 1
Prepare the Idlis: Cut each idli into 4-6 bite-sized cubes
- a.Using cold, refrigerated idlis helps them hold their shape better during frying.
- 2
Step 2
- a.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
Step 3
- a.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
Create the Sauce: Reduce the heat to medium
- a.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
Combine and Serve: Add the crispy fried idli cubes to the sauce in the wok
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using leftover, refrigerated idlis is highly recommended as they are firm and don't break apart while frying.
- 2For a healthier version, you can air fry the idli cubes at 200°C (400°F) for 10-12 minutes or pan-fry them with minimal oil until golden.
- 3Stir-fry the vegetables on high heat for a short duration to maintain their crunchiness.
- 4Do not overcook the idlis in the sauce, as they might become soggy. Toss them just until coated and serve right away.
- 5Adjust the amount of red chilli sauce to control the spice level to your liking.
- 6If the sauce becomes too thick, add a tablespoon or two of warm water to reach the desired consistency.
Adapt it for your goals.
Spicier Version
Add 1 tablespoon of Schezwan sauce along with the other sauces for a fiery and garlicky kick.
Gravy VersionGravy Version
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.
Protein RichProtein-Rich
Add 100 grams of fried paneer cubes or tofu along with the idlis for a more substantial meal.
South Indian TwistSouth Indian Twist
Before sautéing the aromatics, add a tempering of 1/2 tsp mustard seeds and a few curry leaves for a unique fusion flavor.
Why this is on our healthy list.
Energy Boosting Carbohydrates
Idlis are made from fermented rice and lentil batter, providing a good source of complex carbohydrates that offer sustained energy.
Rich in Antioxidants
The use of capsicum (bell peppers), onions, ginger, and garlic provides a variety of antioxidants that help combat oxidative stress in the body.
Contains Allicin
Garlic is a key ingredient and a rich source of allicin, a compound known for its potential anti-inflammatory and cardiovascular benefits.
Frequently asked questions
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.