Chilli Idli Fry: Chilli Idli Fry is such a quick and easy snack recipe, which can be relished by people of all age groups. Also, if you already have leftover idli, then it can be easily made with its help. Chilli Idli can be enjoyed with a hot cup of tea.
Material :
7 Steamed Idlis
1 large onion, chopped
1/2 cup green onions, finely chopped
1 tbsp corn flour
4 green chilies - cut lengthwise
1½ cups capsicum (red, green, yellow) - diced
6 cloves of garlic finely chopped
1½ inches ginger root, finely chopped
1½ tbsp red chili sauce
1½ tbsp green chili sauce
1 tsp dark soya sauce
1/2 tsp vinegar
1/4 tsp black pepper
salt to taste
3 tbsp tomato ketchup
refined oil
Method :
1. Cut the idli into 4 pieces and then keep them in the fridge for an hour.
2. Take the cut idli in a big bowl, add cornflour to it, and coat the idli well. The maize flour layer becomes slightly crispy when the idli is fried.
3. Heat oil for deep frying on medium heat. Lower the flame and fry on low flame. Fry the idli till a light crispy layer appears on it.
4. After frying the idli for one and a half minutes, take it out of the pan. Do the same with the remaining idlis.
5. Heat 3 tbsp refined oil in a pan. Now add chopped ginger and garlic to it and stir on high heat till the garlic turns brown.
6. Add chopped chilies and chopped onions and stir on high flame for 30 seconds. Add chopped spring onions and chopped capsicum and cook on high flame for a minute.
7. Cook the vegetables on medium heat for one and a half minutes. Note that it should remain crunchy. Now, add the sauces- red chili sauce, green chili sauce, soya sauce, and tomato ketchup and mix well.
8. Fry for a minute. Now add fried idli to it and mix well. Add ground black pepper and salt to taste and mix well. Add vinegar and quickly remove it from the heat. ,
9. Serve Chilli Idli Fry hot. Eat with tomato ketchup or schezwan chutney.
