Chilli Idli could be relished as an evening snack or a main course for dinner. Transform your leftover Idlis into this lip smackingly good Chilli Idli. Do try this once and am sure you will make extra Idlis just to make this.
About Chilli Idli
Chilli Idli is one the popular dishes in hotels and restaurants though each hotel or restaurant makes Chilli Idli in their own way. Chilli Idli is kids favourite and I make it once in a while. Chilli Idli is one of the best ways to use up leftover idlis. The trick to perfect Chilli Idli is to first refrigerate the idlis to make it firm for cutting and deep frying. Once the idlis are firm and don’t crumble then your Chilli Idlis are near to perfect. Chilli Idli Fry is on my todo since long but I was holding myself thinking of the deep frying part. As regular readers might know as I always think of alternates for deep frying. You can even shallow fry the idlis or airfry it at 180 deg C for 10-12 mins. My friend Sathya used to bring Chilli Idli her dad makes during my college days. It was soo good that the lunchbox went empty in a jiffy. You can pack this for lunchbox too with few variations – make very little sauce and toss the idlis so that the idlis are not too saucey and soggy – this way it will be a great fit for lunchbox and kids will love it too.
Chilli Idli Ingredients
Idli – Make sure to use leftover idlis. Fresh or leftover you should refrigerate them atleast for 30 mins before using it for the recipe.Flour – Maida and cornflour is used for making the batter. You can replace maida with wheat flour too.Sauces – Soya sauce, Chilli Sauce and Tomato Sauce is used. You can replace Chilli Sauce with Schezwan sauce too.Vegetables – Onion and capsicum are used.Spice powders – Red Chilli Powder and Pepper Powder is used for Chilli Idli.Others – Adding lots of garlic and spring onion gives great flavour to this dish.
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📖 Recipe Card
Chilli Idli Recipe Step by Step
1.Refrigerate the idlis for 30 mins atleast before starting the recipe. Now cut 4 idlis into small cubes. 2.Cut into small cubes as shown here. 3.Repeat to finish cutting all idlis. Set aside. 4.In a mixing bowl – add 1/4 cup cornflour and 1/4 cup maida along with 1/4 teaspoon pepper powder and 1 teaspoon kashmiri red chilli powder. 5.Mix it well and set aside. 6.Add water little by little to form a slightly thick batter. 7.The batter should be flowing but thick to coat the idlis. 8.Now add few idli cubes to the batter. Coast each idli with the batter. Add few at a time and coat else it will be messy and the idlis may crumble in the batter while mixing. 9.Heat oil in a kadai – add the coated idlis few at a time depending upon the kadai size. 10.Do not disturb for few seconds then slowly break the idlis if it sticks to each other then turn over and fry. Else you can break the idlis after deep frying also. 11.Flip over to fry it even on all sides. 12.Fry until it turns golden brown on all sides and is crisp. 13.Remove the idlis and drain in a tissue. 14.Repeat and finish frying the idlis. Break the pieces if it sticks to each other. Set aside. 15.To a mixing bowl add 1 teaspoon soya sauce,1 teaspoon chilli sauce, 1 tablespoon tomato sauce, 1/2 teaspoon red chilli powder, 1/4 teaspoon pepper powder and 1 tablespoon water. 16.Mix it well and set aside. 17.To another bowl add 1/2 teaspoon cornflour along with 1 tablespoon water mix it well prepare a slurry and set aside. 18.To a pan add 1 tablespoon oil add 1 tablespoon garlic and 1 teaspoon ginger finely chopped. 19.Saute until it turns golden then add 1 sliced green chilli and saute for few seconds. 20.Add 1/2 cup onion, 1/2 cup capsicum along with salt and 1/4 teaspoon crushed pepper. 21.Give a quick saute for a minute. 22.Now add prepared sauce mixture. Give a quick mix to the cornflour slurry as the flour might settle at the bottom. Now add prepared cornflour slurry. 23.Mix it well and cook until it starts to thicken. 24.Add fried idli cubes. 25.Mix it well then add 1 tablespoon spring onion. 26.Toss well and your Chilli Idli is ready! Serve it hot!
Expert Tips
Refrigerating idlis helps in giving firm idli cubes with no crumbles while deep frying.While deep frying if the idlis stick, do not worry you can break the pieces later after frying.Make sure onion and capsicum is crunchy so do not cook for more time just give a quick saute.The idlis should be crisp while eating so just toss the idlis and switch off.Always serve hot as it may turn soggy when rested for a while. Incase if you want to pack for lunchbox then half the quantity of sauces and toss the idlis to have a slightly dry Chilli Idli which will be best for lunchbox.Don’t add more soya sauce than the mentioned amount else it will change the taste and color.
Variation
Do not have spring onion replace it with coriander leavesDo not have the chilli sauce then soak 2 red chillies in hot water grind it to a paste and add 1 teaspoon of it.You can even deep fry the idlis as such without dipping in batter if you are in a hurry, it tastes great too. You can airfry the idlis at 180 deg C for 10-12 mins then use it.If you are converned about deep frying either shallow fry or airfry it.Add vegetables like shredded carrot, cabbage, boiled corn, mushroom to make it whole some and more healthy.
Storing & Serving Suggestion
Chilli Idli needs no sidedish as it tastes great on its own. Chilli Idli is meant to be served hot but if you want to make it for a party or gettogether. Make the onion capsium sauce ready and keep the fried idlis seperate and assemble while serving.
1.My Idlis crumble while deep frying, What should I do?
If the idlis are not firm it might crumble so always refrigerate the idlis before starting the recipe. Fresh or leftover idlis, refrigeration is a must.
2.Can I make Chilli Idli without deep frying?
Yes you can but there will be a slight compromise in taste. You can either shallow fry the idlis or airfry them in alternate to deep frying.
