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Chilli Idli is delicious and easy snack made using Idli in Indo-Chinese flavours. Idli is one of the most popular breakfast items in India, know more about Idli here.. and Indo-Chinese cuisine, a fusion between the Indian and Chinese flavors has made its own place in between the various Indian cuisines. Indo-Chinese snacks like Manchurian, Chilli Paneer, Chowmein are some of the most popular Indo chinese snacks that a favourite among all the age groups.
Chilli Idli gives a spicy makeover to the plain leftover idlis. It is also a great option for party snacks and appetizers. My family is loves Indo-Chinese dishes and kids love to take Chilli Idli or Masala Idli for lunch. Another favorite Indo-Chinese version is Idli Manchurian. I always make extra idlis whenever I make Idlis with Sambhar and make either Masala Idli or Chilli Idli for the evening snack or dinner or packing in kids lunchbox.
Chilli Idli like Masala Idli can be prepared by using either the Idllis prepared by fermentation method or Instant Idllis. Many people like to deep fry Idlis for making Chilli Idli or Masala Idlli. But avoid deep-frying due to much of oil it absorbs and we like the non-fried version more, as it light on stomach too. You can adjust the level of spice in the dish as per requirement. Adding green chillies is also optional.
Let’s see how I make this Indo-Chinese version of Idli.. Chilli Idli
- 10-12 pieces Idlis
- 1/2 Cup Cubed onions
- 1 Cup Cubed mixed Bell Peppers
- 1 tbsp Finely chopped/crushed garlic
- 2 tbsp Olive Oil or any flavorless Vegetable oil
- 2 tbsp Soy Sauce
- 1 tbsp Chilli Sauce
- 1 tbsp Tomato Ketchup
- 1 tsp Brown Sugar
- 1/4 tsp Black Pepper powder
- Salt to taste
- Spring Onion Greens for garnish optional
- Cut Idli into quarters. You can also make fresh idlis if you don't have any leftover Idlis.
- Mix all the sauces in the bowl and keep aside.
- In a pan, heat oil and add garlic. Saute for few seconds then add onions.
- Add cubed bell peppers and saute for 1-2 minutes. Do not overcook the bell pepper, keep it crispy.
- Add sauces and mix . Add little salt, as it is already present in the sauces. Adjust the amount of salt as per your taste.
- Add idli pieces and add to the pan and mix. take care not to break or mash the pieces.
- Garnish with spring onion greens.
So whenever you have some leftover Idlis from breakfast or lunch do try this spicy version. Or, make some Instant Idlis to make Chilli Idlis for party or light weekend dinner.
Sharing Chili Idli with my #97Blogging Marathon group for Week 4 Day 1 post for the theme.. Fusion at it’s Best!!
Let me know how you liked my non-fried version of Chilli Idlis. Whenever you try these , do post a picture of the dish. I will love to see the pics on any of my social media pages..FB or tag me on Instagram(#foodtrails25) . You can also Pin the recipe for later use.
Sharing this with Angie’s Fiesta Friday co hosted this week by Mollie @ Frugal Hausfrau and moi.
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