- Make a checklist. Keep all ingredients
- Slice idlies into small pieces Over high flame, heat enough oil in a heavy bottomed saucepan Oil should be very hot for frying, if not idlies will simply absorb oil and get soggy. Drop the idli pieces one by one. Do not turn immediately. Wait for a couple of minutes. Then flip, let it turn crisp and golden brown. Remove with a spoon with holes to strain the oil, place the fried pieces on a paper towel to remove the excess oil on them.
- Over medium low heat, in 2tbsp oil. Sauté onions in a saucepan, about 2 minutes.. Stir in ginger, garlic, green chilly, about 2 minutes. Add capsicum, fry about 2 minutes. Sir in chilly sauce, ketchup, kashmiri chilly powder, cook for 2 more minutes, stirring now and then.
- Add 2c water, let it boil. Dissolve corn starch in a tbsp water, add this the saucepan, Whisk to remove lumps. Add the fried idli pieces, cook for a couple of minutes. Salt to taste.
- Turn off the heat. Garnish with cilantro.
- Serve it now.
Chili idli fry with leftover idlies
#myrecipe
By Mohini Gupta
Mar, 30th
480
Servings
2 persons
Cook Time
20 minutes
Ingredients
11
- 13
Ingredients
- 4 Idlies
- 1 tbsp garlic, finely chopped
- 1 green chile finely chopped
- 1 c onion, finely chopped
- 1 c capsicum, finely chopped
- 2 tbsp chilly sauce
- 1/2 tsp kashmiri chilli powder
- 1/4 c ketchup
- 1 tbsp corn starch
- 2 tbsp cilantro, finely chopped
- Salt to taste
- As needed for frying peanut oil
- appetizer
Instructions
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