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.I even thought of baking the idlis but then my new little iron kadai motivated me to deep fry...Yes I need these kind of silly motivations for deep frying...So I decided to make a small batch so that the consumption is less....;) I just tasted a spoon and served it for hubby, he loved it sooo very much :))
My friend Sathya used to bring Chilli Idli her dad makes, I can say its a indianised version of chilli idli, I will sure share that recipe soon.
Chilli Idli Recipe - Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2 Recipe Category: Side dish / Starter | Recipe Cuisine: Indo Chinese
Idli - 3 Red chilli powder - 3/4 tsp Capsicum - 1/2 cut into squares Garlic - 1 tsp chopped finely Ginger - 1/2 tsp chopped finely Green Chilli - 2 small sliced Big Onion - 3 tbsp finely chopped Sugar - 1/2 tsp(optional) Soya sauce - 1/4 tsp Red Chilli Sauce - 1/4 tsp Tomato sauce - 1/4 tsp Pepper powder - 1/4 tsp Salt - to taste Oil - to deep fry
Cut the idlis into small cubes.If you are making your batch of idlis fresh then refrigerate it atleast for 30mins.I used leftover idli so cut it instantly.Refrigerate the idli cubes for 10-15mins.Heat oil in a kadai just enough for the idlis to immerse fully.When oil is hot, deep fry the idlis.
Turn over and fry till golden brown.
Drain in tissue paper and set aside.Get all the ingredients ready .Heat oil in a pan and add garlic,ginger and green chillies.Saute for a minute.
Add onion saute until slightly browned.Then add capsicum, saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.Now add red chilli powder.
Saute for a minute.Then add the sauces.Bring the sauce to a quick boil.
Bring the sauce to a quick boil. Add fried idlis and give a toss for the sauce to coat well.Switch off.
Garnish with spring onions.
I didn't have spring onions so skipped it.You can add spring onions white part while adding garlic and the green part for the ginal garnish.
Refrigerating idlis helps in giving firm idli cubes with no crumbles while deep frying.
While deep frying if the idlis stick, then refrigerate for few more mins and then start deep frying.
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.
Dont add more soya sauce than the mentioned amount else it will change the taste and color.