Idli Chilli

Tarla.Dalal's picture

Mar. 19, 2015

Here is how you can transform one of the most common South Indian breakfast recipe Idli, into an appetizing party starter. If you have some leftover idlis, cut them into cubes, sauté in oil and inject some Oriental style excitement into it, with vinegar, soya and other sauces, and chunky veggies too. Not just youngsters but adults too, are sure to enjoy this Idli Chilli.


Idli cubes 2 Cup (32 tbs)
Red chilli sauce 2 Teaspoon
Oil 3 1/2 Tablespoon
Finely chopped ginger 2 Teaspoon (adarak)
Finely chopped garlic 2 Teaspoon (lehsun)
Finely chopped green chillies 2 Teaspoon
Onion cubes 1/2 Cup (8 tbs)
Capsicum cubes 1/2 Cup (8 tbs)
Tomato ketchup 2 Tablespoon
Sugar 1/2 Teaspoon
Vinegar 1 Teaspoon
Soya sauce 1 Teaspoon
Salt To Taste
Finely chopped spring onions 2 Tablespoon (whites and greens)
Finely chopped spring onions 1 Tablespoon (for garnish)



Heat 2 tbsp of oil in a broad non-stick pan, add the idli and sauté on a medium flame for 3 to 4 minutes or till it turns light brown in colour. Keep aside. 

Heat the remaining 1½ tbsp oil in a broad non-stick pan, add ginger, garlic and green chillies. Sauté on a medium flame for a few seconds. 

Add onions and sauté on a medium flame for 1 minute. 

Add capsicum and sauté on a medium flame for 1 more minute. 

Add tomato ketchup, sugar, vinegar, soya sauce, red chilli sauce and salt mix well. Cook on a medium flame for 1 minute, while stirring continuously. 

Add the sautéed idlis and spring onions, mix gently and cook on a medium flame for 1 to 2 minutes, while tossing occasionally. 


Serve immediately garnished with spring onions.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2