Idli Chilli comes to mind when leftover idlis are there. Fresh Idlis can be had with any sambar, kurma or chutney. But left over can be converted into a tasty dish. Mum makes upma by crumbling idli. I make Chilli idli, Manchurian, podi idli and much more. Soon I will be sharing everything with you all.
Idli Chilli is best suitable for tiffin box. You can even have it as a breakfast or as an evening snack. Kids love converted dish than eating normal idli.
Steps to deep fry Idli Chilli :
- It is important to refrigerate idlis at least for an hour.
- If it is refrigerated, while deep frying, it will not consume oil and will not stick with each other and turns out crispy.
- Yesterday evening, I made idlis so I refrigerated the remaining overnight.
You can even make this without deep frying in oil. The final result would be little sticky and soggy kind of, but both tastes equally good. If you don’t want to deep fry and you are health conscious skip frying part and follow the rest. I had only 4 idlis left, so just added half onion and half tomato. For the below-specified recipe use 5-6 idlis.
- 5-6 Idli
- 1 Onion
- 1 Tomato
- 1 strand Curry leaves
- 1 Green Chilli
- 1/4 tsp Turmeric powder
- 1/2 tsp Sambar powder
- 1/2 tsp Chilli powder
- 1/2 tsp Ginger Garlic Paste
- 1 tsp Mustard,chana dal,urad dal
- 2 tbsp oil
- salt to taste
- 1 cup oil to deep fry
- Place all the ingredients handy. Finely chop onion and tomato. Dice the Idlis into cubes.
- Heat the Kadai with oil to medium flame. Deep fry the refrigerated cubed idlis on both sides, till it turns brown and crispy. Once done remove it and place it in a kitchen towel to remove excess oil.
- Take another Kadai and add 2 tbsp of oil, add mustard seed and let it crackle. Now add onion, green chilli slit into 2, curry leaves and saute it till it turns translucent. Add ginger garlic paste and fry till raw smell goes.
- Now add tomato and fry till it becomes mushy. Then add turmeric powder, sambar powder, chilli powder and saute it well. Now add 1/4 cup of water and salt to taste.
- Mix it thoroughly and bring it to a boil. Now add fried idli and stir it well till all the water is absorbed. Idli chilli is ready.
- It is important to refrigerate idli at least for an hour.
- You can even skip deep frying if you don't want to.
- You can add green capsicum to enhance the taste.
Mouthwatering crispy Idli Chilli is ready to relish. You can have it as such or with raita or whatever side dish you prefer. I like sweet yogurt along with this. While eating just squeeze a little lemon for tangy taste.
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