Story ProgressBack to home
Chilli Idli Fry Recipe
How to Make Chilli Idli Fry
Chilli Idli Fry Recipe: This chilli idli fry is a quick & easy snack recipe. This is the best way to use your leftover idlis too. You can pair chilli idli with a hot cup of tea.
- Total Cook Time 25 mins
- Prep Time 05 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Chilli Idli Fry
- 7 Steamed Idli
- 1 large Onion, chopped
- 1/2 cup Spring Onion, finely chopped
- 1 tbsp Corn Flour
- 4 Green Chilies- sliced into lengths
- 1½ cup Bell Peppers (red, green, yellow)- cut into cubes
- 6 Cloves of Garlic, finely chopped
- 1½ Inch Ginger root, finely chopped
- 1½ tbsp Red Chili Sauce
- 1½ tbsp Green Chili Sauce
- 1 tsp Dark Soy Sauce
- 1/2 tsp Vinegar
- 1/4 tsp Black Pepper
- Salt to taste
- 3 tbsp Tomato Ketchup
- Refined Oil
How to Make Chilli Idli FryHideShow Media
Cut Idli into 4 pieces, and then refrigerate them for an hour.
In a large bowl, put chopped Idlis, than add corn flour and coat the Idlis well. Corn flour adds a slightly crisp layer when Idli gets fried.
Heat the oil for deep frying on medium flame. Lower the flame, and fry on low heat. Fry until Idli get a slightly crisp layer on its top.
We fried the Idlis for one and half minutes, and then removed them from pan. Fry the remaining batches of Idli.
Heat 3 tbsp. refined oil in a pan. Now add chopped ginger and garlic and stir on high flame until garlic becomes brown.
Add sliced chilies and chopped onions and stir for 30 seconds on high flame. Add chopped spring onions, and chopped capsicum and stir on high flame for a minute.
We cooked veggies for one and a half minutes on medium flame. Ensure we retain the crunch. Now, we will add sauces- red chili sauce, green chili sauce, soy sauce, and tomato ketchup. Mix them well.
Stir fry for a minute. Now, we will add fried Idlis and mix them well. Add crushed black pepper, and salt to taste and mix well. Add Vinegar and give it a quick stir. Remove from heat.
Chilli Idli Fry must be served hot. Serve with Tomato Ketchup or Schezwan Chutney.