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Ingredients
- Serves 2 people
3 idlis cut in large cubes
15 g finely-chopped garlic or garlic paste
3 finely-chopped fresh green chilies or dried red chili
3 g black pepper powder
5 g sugar or honey
5 ml dark soy sauce
10 g chinese red chili sauce
250 ml sunflower oil (for frying)
15 ml sunflower oil (for stir frying)
1 small onion cut in chunks (approx. ½ inch)
50 g green capsicum (bell pepper) cut in cubes
salt to taste
3 ml synthetic vinegar or juice of ½ a lemon
10 g chopped coriander leaves
10 g chopped spring onion greens
Recipe Courtesy of
Asian Food Network
Asian Food Network
Idli Chili (Fried Rice Flour Dumplings with Spicy Chili Sauce)
This dish is a classic adaptation of Idli (steamed rice and lentil dumplings) to an Indo Chinese recipe. Popularized by Udipi resturants around Mumbai, India, it is an amazing way to use left over idlis. The dish is popular as a starter for lunch or dinner, but can also be enjoyed as an evening snack.
- Easy
- 10 min
- 5 min
- 15 min
- 2 steps
- 16 Ingredients
- Easy
- 2 steps
- 16 Ingredients
- 10 min
- 5 min
- 15 min
Instructions
-
Frying Idlis
- Heat 250 ml oil in a pan on a medium flame. Then, add chopped idlis and deep fry till golden brown, or for about 5 to 6 min.
- Place them on a plate and keep aside.
- Serve Idli Chili hot or warm as a snack.
-
Making Idli Chili
- Heat 15ml oil in a medium pan.
- Add chopped garlic, chopped ginger, and chopped green chilies.
- Stir fry on a medium-low or medium flame for 30 seconds.
- Add the diced onions and stir fry till the onions turn translucent, or for about 1 min.
- Add the cubed capsicum and stir fry for 2 min, till the capsicum is half cooked.
- Add the black pepper powder, sugar, soy sauce and red chili sauce. Mix well.
- Add the crisp fried Idlis.
- Stir and mix the Idlis very well with the rest of the mixture for 1 min and switch off the flame.
Plate and Serve!
Serve hot, garnished with coriander and spring onion greens.
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Ingredients
- Serves 2 people
-
3 idlis cut in large cubes
-
15 g finely-chopped garlic or garlic paste
-
3 finely-chopped fresh green chilies or dried red chili
-
3 g black pepper powder
-
5 g sugar or honey
-
5 ml dark soy sauce
-
10 g chinese red chili sauce
-
250 ml sunflower oil (for frying)
-
15 ml sunflower oil (for stir frying)
-
1 small onion cut in chunks (approx. ½ inch)
-
50 g green capsicum (bell pepper) cut in cubes
-
salt to taste
-
3 ml synthetic vinegar or juice of ½ a lemon
-
10 g chopped coriander leaves
-
10 g chopped spring onion greens
Nutrition
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