I’m convinced that Idli Fry is the most addictive way to eat idlis! This one is basically crisped up Idlis with an Indo-Chinese twist and it’s absolutely perfect for tea-time, quick lunches, or packed for the tiffin!
While I love a traditional Idli Sambar, there’s just something sooo addictive about this chilli Idli Fry. Imagine crisped up idlis tossed in a zingy Indo-Chinese sauce along with aromatics and crunchy veggies. That’s right – this dish is the best of both worlds. South Indian comfort and Indo-Chinese addictiveness 😝It’s perfectly warm and crispy and you just can’t help but lick that delicious masala off your fingers! I love enjoying these on their own with heaps of spring onions on top.
Jump to section: Idli Fry
Ingredients for Chilli Idli
- Idlis fresh or day-old will work equally well in this recipe!
- Oil for pan-frying
- Green chillies for a kick
- Onions and capsicums for a nice veggie crunch
- Light soy sauce + salt to season
- Ketchup for tang. I have used my homemade tomato ketchup but store-bought works too.
- Homemade Schezwan sauce for heat
- Fresh spring onions for garnish
Richa’s Top Tips
- Generally idlis are deep fried to make them crunchy, but I like air frying them – same result, just less oil
- Use leftover idlis for best results – they are slightly drier than fresh ones so they crisp up well
- You can customize the veggies based on preference and availability – sweet corn, baby corn, mushrooms, and even broccoli will taste nice here.
- If you are making a large batch, air fry the idlis in batches to make sure they are evenly crispy.
- Adjust the spice level to your taste by increasing or decreasing the green chillies and schezwan sauce.
Frequently Asked Questions
Day-old idlis are best — they’re firm and hold their shape when fried.
Yes, you can. The idlis won’t be as crispy and may break apart from stir frying, but the resulting dish will be delicious nonetheless. I’d recommend using leftover idlis if doing this since they are firmer in texture.
Storage Tips
- This Idli Fry is best eaten fresh, hot off the pan.
- If you must store, keep in an airtight container in the fridge and microwave to reheat.
Serving Ideas
- Dunk these into some extra schezwan sauce or even some mayo/ketchup if you’d like
- Pair with a piping hot cup of chai
Customisation Ideas
- Add any veggies that you like – baby corn, broccoli, mushrooms
- Serve with extra schezwan sauce on the side
Variations of Idli Fry
While I LOVE this Indo-Chinese preparation of Idli Fry, there are so many other variations to this recipe too! You can…
- Spice up the idlis with a tempering of podi, mustard seeds, curry leaves, tomatoes, onions, and green chillies for that classic masala fry
- Go the chatpata route by pan-frying the idlis with a mix of pav bhaji masala, chaat masala and veggies
- Use sambhar masala, dried red chillies, veggies and curry leaves for a wholesome South Indian style fry
This idli fry recipe totally comes in clutch when I’ve got extra idlis and absolutely everyone at home loves them! Such a quick and easy recipe with incredible flavor and texture. A true winner snack recipe in my book and one that you MUST try out!
If you liked this recipe, be sure to stay tuned for more as part of my Idli Dosa Batter series, and send me your recreations over on my IG @my_foodstory!
Watch Chilli Idli Fry Recipe Video
Chilli Idli Fry
Ingredients
- 2 tablespoons sunflower oil or any neutral cooking oil divided
- 2 teaspoons finely chopped garlic
- ½ teaspoon finely chopped ginger
- 2 green chillies slit
- 1 cup onion petals
- ½ red capsicum cubed
- ½ green capsicum cubed
- 6 idlis cut into 4 pieces
- 1 ½ teaspoons light soy sauce
- 2 teaspoons ketchup
- 1 tablespoon + 1 teaspoon schezwan sauce
- ⅛ teaspoon salt
- 2 tablespoons finely chopped spring onion greens
Instructions
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 6 minutes and 2-3 minutes at 200C till they turn crisp from the outside and have light golden edges. Remove from the basket and set aside.2 tablespoons sunflower oil or any neutral cooking oil, 6 idlis
Making idli chilli
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heat 1 tablespoon oil in a wok or deep kadai, add garlic, ginger & saute for a few seconds until fragrant. Add green chilli, onion petals and saute for 1-2 minutes till the onion edges turn light golden. Add red & green 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 till the idlis are well coated with the sauce. Garnish with spring onion greens and serve.2 teaspoons finely chopped garlic, ½ teaspoon finely chopped ginger, 2 green chillies, 1 cup onion petals, ½ red capsicum, ½ green capsicum, 1 ½ teaspoons light soy sauce, 2 teaspoons ketchup, 1 tablespoon + 1 teaspoon schezwan sauce, ⅛ teaspoon salt, 2 tablespoons finely chopped spring onion greens
Video
Notes
- Leftovers idlis work really well in this recipe.
This article was researched and written by Navya Khetarpal.
The post Chilli Idli Fry | Indo-Chinese Chilli Idli appeared first on My Food Story.