Chilli Idli Fry
Spicy and crunchy, this chilli idli fry recipe is the perfect way to jazz up leftover idlis and turn it into something addictive, quickly!
Servings: 4 people
Ingredients
- 2 tablespoons sunflower oil or any neutral cooking oil divided
- 2 teaspoons finely chopped garlic
- ½ teaspoon finely chopped ginger
- 2 green chillies slit
- 1 cup onion petals
- ½ red capsicum cubed
- ½ green capsicum cubed
- 6 idlis cut into 4 pieces
- 1 ½ teaspoons light soy sauce
- 2 teaspoons ketchup
- 1 tablespoon + 1 teaspoon schezwan sauce
- ⅛ teaspoon salt
- 2 tablespoons finely chopped spring onion greens
Instructions
Air frying idlis
- pre-heat the air fryer to 180C and brush the basket with oil. Add idlis to the basket and spray or brush them with oil and air fry at 180C for 6 minutes and 2-3 minutes at 200C till they turn crisp from the outside and have light golden edges. Remove from the basket and set aside.2 tablespoons sunflower oil or any neutral cooking oil, 6 idlis
Making idli chilli
- heat 1 tablespoon oil in a wok or deep kadai, add garlic, ginger & saute for a few seconds until fragrant. Add green chilli, onion petals and saute for 1-2 minutes till the onion edges turn light golden. Add red & green capsicums and toss for a minute. Add fried idlis and toss for a minute. Add soy sauce, ketchup, schezwan sauce, salt and toss for 1-2 minutes till the idlis are well coated with the sauce. Garnish with spring onion greens and serve.2 teaspoons finely chopped garlic, ½ teaspoon finely chopped ginger, 2 green chillies, 1 cup onion petals, ½ red capsicum, ½ green capsicum, 1 ½ teaspoons light soy sauce, 2 teaspoons ketchup, 1 tablespoon + 1 teaspoon schezwan sauce, ⅛ teaspoon salt, 2 tablespoons finely chopped spring onion greens
Video
Notes
- Leftovers idlis work really well in this recipe.