I’m satisfied that Idli Fry is probably the most addictive option to eat idlis! This one is principally crisped up Idlis with an Indo-Chinese twist and it’s completely good for tea-time, fast lunches, or packed for the tiffin!
While I really like a standard Idli Sambar, there’s simply one thing sooo addictive about this chilli Idli Fry. Imagine crisped up idlis tossed in a zingy Indo-Chinese sauce together with aromatics and crunchy veggies. That’s proper – this dish is the very best of each worlds. South Indian consolation and Indo-Chinese addictiveness 😝It’s completely heat and crispy and also you simply can’t assist however lick that scrumptious masala off your fingers! I really like having fun with these on their very own with heaps of spring onions on high.
Jump to part: Idli Fry
Ingredients for Chilli Idli
- Idlis recent or day-old will work equally nicely on this recipe!
- Oil for pan-frying
- Green chillies for a kick
- Onions and capsicums for a pleasant veggie crunch
- Light soy sauce + salt to season
- Ketchup for tang. I’ve used my do-it-yourself tomato ketchup however store-bought works too.
- Homemade Schezwan sauce for warmth
- Fresh spring onions for garnish
Richa’s Top Tips
- Generally idlis are deep fried to make them crunchy, however I like air frying them – similar outcome, simply much less oil
- Use leftover idlis for finest outcomes – they’re barely drier than recent ones so that they crisp up nicely
- You can customise the veggies based mostly on choice and availability – candy corn, child corn, mushrooms, and even broccoli will style good right here.
- If you make a big batch, air fry the idlis in batches to verify they’re evenly crispy.
- Adjust the spice stage to your style by rising or lowering the inexperienced chillies and schezwan sauce.
Frequently Asked Questions
Day-old idlis are finest — they’re agency and maintain their form when fried.
Yes, you’ll be able to. The idlis received’t be as crispy and will break other than stir frying, however the ensuing dish might be scrumptious nonetheless. I’d suggest utilizing leftover idlis if doing this since they’re firmer in texture.
Storage Tips
- This Idli Fry is finest eaten recent, sizzling off the pan.
- If you will need to retailer, preserve in an hermetic container within the fridge and microwave to reheat.
Serving Ideas
- Dunk these into some further schezwan sauce and even some mayo/ketchup if you happen to’d like
- Pair with a piping sizzling cup of chai
Customisation Ideas
- Add any veggies that you simply like – child corn, broccoli, mushrooms
- Serve with further schezwan sauce on the facet
Variations of Idli Fry
While I LOVE this Indo-Chinese preparation of Idli Fry, there are such a lot of different variations to this recipe too! You can…
- Spice up the idlis with a tempering of podi, mustard seeds, curry leaves, tomatoes, onions, and inexperienced chillies for that basic masala fry
- Go the chatpata route by pan-frying the idlis with a mixture of pav bhaji masala, chaat masala and veggies
- Use sambhar masala, dried pink chillies, veggies and curry leaves for a healthful South Indian fashion fry
This idli fry recipe completely is available in clutch once I’ve acquired further idlis and completely everybody at house loves them! Such a fast and straightforward recipe with unimaginable taste and texture. A real winner snack recipe in my guide and one that you simply MUST check out!
If you appreciated this recipe, make sure to keep tuned for extra as a part of my Idli Dosa Batter sequence, and ship me your recreations over on my IG @my_foodstory!
Watch Chilli Idli Fry Recipe Video
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Air frying idlis
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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 six minutes and 2-3 minutes at 200C until they flip crisp from the skin and have gentle golden edges. Remove from the basket and put aside.
2 tablespoons sunflower oil or any impartial cooking oil, 6 idlis
Making idli chilli
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warmth 1 tablespoon oil in a wok or deep kadai, add garlic, ginger & saute for a couple of seconds till aromatic. Add inexperienced chilli, onion petals and saute for 1-2 minutes until the onion edges flip gentle golden. Add pink & inexperienced 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 until the idlis are nicely coated with the sauce. Garnish with spring onion greens and serve.
2 teaspoons finely chopped garlic, ½ teaspoon finely chopped ginger, 2 inexperienced chillies, 1 cup onion petals, ½ pink capsicum, ½ inexperienced capsicum, 1 ½ teaspoons gentle soy sauce, 2 teaspoons ketchup, 1 tablespoon + 1 teaspoon schezwan sauce, ⅛ teaspoon salt, 2 tablespoons finely chopped spring onion greens
- Leftovers idlis work rather well on this recipe.
This article was researched and written by Navya Khetarpal.
