AI-generated image
Chilli idli
Stir-fried idli cubes
Chilli idli: leftover idli cubes tossed in a hot wok with peppers, soy and chilli sauce
Chilli idli was born in the Indo-Chinese restaurants of Chennai and is now how many South Indian homes use up yesterday's idlis for a fast dinner. The cold idlis are cut into cubes, fried until golden, then tossed with onion, green pepper, garlic and a glossy soy and chilli sauce. Crisp at the edges, soft inside, sweet, sour and hot, it is eaten on its own or as a side with fried rice. The common mistake is using fresh, warm idlis, which crumble in the wok. Chef's tip: use idlis straight from the fridge and fry them in a single layer without stirring for the first minute so a crust forms. Idlis kept for this should have gone into the fridge within two hours of steaming and be used within a day or two.
- Total time
- 14 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 6 leftover idliscold from the fridge, each cut into 4 cubes
- 3 tbsp oil
For the sauce
- 3 cloves garlicfinely chopped
- 1 green chillislit
- 1 onioncut into 2 cm squares
- 1 green pepper (capsicum)cut into 2 cm squares
- 1 tbsp soy sauce
- 1 ½ tbsp red chilli sauce
- 1 tbsp tomato ketchup
- 1 tsp vinegar
- 2 spring onionsliced
Shop this recipe on Amazon
What you'll need
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat 2 ⅛ tbsp oil in a wok or wide frying pan over a medium-high heat. Add 6 leftover idlis in a single layer and leave for 1 minute, then turn and fry until golden and crisp on most sides. Lift onto a plate.
5 minStep 2: Add the remaining ⅞ tbsp oil to the wok with 3 cloves garlic and 1 green chilli and stir for 20 seconds, until the garlic smells fragrant but hasn't browned.
Step 3: Add 1 onion and 1 green pepper (capsicum) and stir-fry over a high heat until the edges char lightly but they are still crunchy.
2 minStep 4: Add 1 tbsp soy sauce, 1 ½ tbsp red chilli sauce, 1 tbsp tomato ketchup and 1 tsp vinegar with 2 tbsp water and let it bubble for a few seconds until glossy.
1 minStep 5: Return the idli and toss quickly until every cube is coated and hot through. Scatter with 2 spring onion and serve at once, while the edges are still crisp.
1 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 8 g
- Carbs
- 48 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chilli idli take?
- About 14 minutes in total: 4 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of green chilli?
- A pinch of chilli flakes per chilli.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
