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    You are here: Home / Recent Posts / Chilli Idli

    Chilli Idli

    December 7, 2022 by Sharmilee J 4 Comments

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    Chilli Idli is a tasty & spicy Idli makeover dish made by deep frying batter coated Idli cubes then tossing it in a sauce. Chilli Idli is a great leftover dish made exotic that no one can find its made from leftover idlis. How to make Chilli Idli is explained in this post with step by step pictures and video.

    Chilli IdliPin

    Chilli Idli could be relished as an evening snack or a main course for dinner. Transform your leftover Idlis into this lip smackingly good Chilli Idli. Do try this once and am sure you will make extra Idlis just to make this.

    Table of Contents
    1 About Chilli Idli
    2 Chilli Idli Ingredients
    3 Chilli Idli
    4 Chilli Idli Recipe Step by Step
    5 Expert Tips
    6 Variation
    7 Storing & Serving Suggestion
    8 FAQS

    About Chilli Idli

    Chilli Idli is one the popular dishes in hotels and restaurants though each hotel or restaurant makes Chilli Idli in their own way. Chilli Idli is kids favourite and I make it once in a while.

    Chilli Idli is one of the best ways to use up leftover idlis. The trick to perfect Chilli Idli is to first refrigerate the idlis to make it firm for cutting and deep frying. Once the idlis are firm and don’t crumble then your Chilli Idlis are near to perfect.

    Chilli Idli Fry is on my todo since long but I was holding myself thinking of the deep frying part. As regular readers might know as I always think of alternates for deep frying. You can even shallow fry the idlis or airfry it at 180 deg C for 10-12 mins.

    Chilli IdliPin

    My friend Sathya used to bring Chilli Idli her dad makes during my college days. It was soo good that the lunchbox went empty in a jiffy. You can pack this for lunchbox too with few variations – make very little sauce and toss the idlis so that the idlis are not too saucey and soggy – this way it will be a great fit for lunchbox and kids will love it too.

    Chilli Idli Ingredients

    • Idli – Make sure to use leftover idlis. Fresh or leftover you should refrigerate them atleast for 30 mins before using it for the recipe.
    • Flour – Maida and cornflour is used for making the batter. You can replace maida with wheat flour too.
    • Sauces – Soya sauce, Chilli Sauce and Tomato Sauce is used. You can replace Chilli Sauce with Schezwan sauce too.
    • Vegetables – Onion and capsicum are used.
    • Spice powders – Red Chilli Powder and Pepper Powder is used for Chilli Idli.
    • Others – Adding lots of garlic and spring onion gives great flavour to this dish.
    Chilli IdliPin

    If you have any more questions about this Chilli Idli Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Chilli Idli Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Chilli Idli

    Chilli Idli is a tasty & spicy Idli makeover dish made by frying Idli, capsicum, onion in chilli powder & sauce. Chiili Idli could be relished as an evening snack or a main course for dinner. How to make Chilli Idli is explained in this post with step by step pictures.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 4 idlis
    • 1 tbsp garlic chopped finely
    • 1 tsp ginger chopped finely
    • 1 small green chilli small
    • 1/2 cup big onion cubed
    • 1/2 cup capsicum cubed
    • oil to deep fry

    For the batter

    • 1/4 cup maida
    • 1/4 cup cornflour
    • 1 tsp kashmiri red chilli powder
    • 1/4 tsp pepper powder
    • salt to taste
    • water as needed to make batter

    For the sauce

    • 1 tsp soya sauce
    • 1 tsp red chilli sauce
    • 1 tbsp tomato sauce
    • 1/2 tsp kashmiri chilli powder
    • 1/4 tsp pepper powder
    • salt to taste
    • 1 tbsp water to deep fry

    For the cornflour slurry

    • 1/2 tsp cornflour
    • 1 tbsp water

    Instructions

    • Refrigerate the idlis for 30 mins atleast before starting the recipe. Now cut 4 idlis into small cubes.
    • Cut into small cubes as shown here.
    • Repeat to finish cutting all idlis. Set aside.
    • In a mixing bowl – add 1/4 cup cornflour and 1/4 cup maida along with 1/4 tsp pepper powder and 1 tsp kashmiri red chilli powder.
    • Mix it well and set aside.
    • Add water little by little to form a slightly thick batter.
    • The batter should be flowing but thick to coat the idlis.
    • Now add few idli cubes to the batter. Coast each idli with the batter. Add few at a time and coat else it will be messy and the idlis will crumble.
    • Heat oil in a kadai – add the coated idlis few at a time depending upon the kadai size.
    • Do not disturb for few seconds then slowly break the idlis if it sticks to each other then turn over and fry. Else you can break the idlis after deep frying also.
    • Flip over to fry it even on all sides.
    • Fry until it turns golden brown on all sides and is crisp.
    • Remove the idlis and drain in a tissue.
    • Repeat and finish frying the idlis. Break the pieces if it sticks to each other. Set aside.
    • To a mixing bowl add 1 tsp soya sauce,1 tsp chilli sauce, 1 tbsp tomato sauce, 1/2 tsp red chilli powder, 1/4 tsp pepper powder and 1 tbsp water.
    • Mix it well and set aside.
    • To another bowl add 1/2 tsp cornflour along with 1 tbsp water mix it well prepare a slurry and set aside.
    • To a pan add 1 tbsp oil add 1 tbsp garlic and 1 tsp ginger finely chopped.
    • Saute until it turns golden then add 1 sliced green chilli and saute for few seconds.
    • Add 1/2 cup onion, 1/2 cup capsicum along with salt and 1/4 tsp crushed pepper.
    • Give a quick saute for a minute.
    • Now add prepared sauce mixture and cornflour slurry.
    • Mix it well and cook until it starts to thicken.
    • Add fried idli cubes.
    • Mix it well then add 1 tbsp spring onion.
    • Toss well and your Chilli Idli is ready!
    • Serve it hot!

    Video

    Notes

    • Refrigerating idlis helps in giving firm idli cubes with no crumbles while deep frying.
    • While deep frying if the idlis stick, do not worry you can break the pieces later after frying.
    • Make sure onion and capsicum is crunchy so do not cook for more time just give a quick saute.
    • The idlis should be crisp while eating so just toss the idlis and switch off.
    • Always serve hot as it may turn soggy when rested for a while. Incase if you want to pack for lunchbox then half the quantity of sauces and toss the idlis to have a slightly dry Chilli Idli which will be best for lunchbox.
    • Don’t add more soya sauce than the mentioned amount else it will change the taste and color.
    Nutrition Facts
    Chilli Idli
    Amount Per Serving (150 g)
    Calories 310 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.2g1%
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 0.2g
    Sodium 221mg10%
    Potassium 204mg6%
    Carbohydrates 68g23%
    Fiber 4g17%
    Sugar 5g6%
    Protein 6g12%
    Vitamin A 1265IU25%
    Vitamin C 45mg55%
    Calcium 33mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    Chilli Idli Recipe Step by Step

    1.Refrigerate the idlis for 30 mins atleast before starting the recipe. Now cut 4 idlis into small cubes.

    Pin

    2.Cut into small cubes as shown here.

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    3.Repeat to finish cutting all idlis. Set aside.

    Pin

    4.In a mixing bowl – add 1/4 cup cornflour and 1/4 cup maida along with 1/4 tsp pepper powder and 1 tsp kashmiri red chilli powder.

    Pin

    5.Mix it well and set aside.

    Pin

    6.Add water little by little to form a slightly thick batter.

    Pin

    7.The batter should be flowing but thick to coat the idlis.

    Pin

    8.Now add few idli cubes to the batter. Coast each idli with the batter. Add few at a time and coat else it will be messy and the idlis may crumble in the batter while mixing.

    Pin

    9.Heat oil in a kadai – add the coated idlis few at a time depending upon the kadai size.

    Pin

    10.Do not disturb for few seconds then slowly break the idlis if it sticks to each other then turn over and fry. Else you can break the idlis after deep frying also.

    Pin

    11.Flip over to fry it even on all sides.

    Pin

    12.Fry until it turns golden brown on all sides and is crisp.

    Pin

    13.Remove the idlis and drain in a tissue.

    Pin

    14.Repeat and finish frying the idlis. Break the pieces if it sticks to each other. Set aside.

    Pin

    15.To a mixing bowl add 1 tsp soya sauce,1 tsp chilli sauce, 1 tbsp tomato sauce, 1/2 tsp red chilli powder, 1/4 tsp pepper powder and 1 tbsp water.

    Pin

    16.Mix it well and set aside.

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    17.To another bowl add 1/2 tsp cornflour along with 1 tbsp water mix it well prepare a slurry and set aside.

    Pin

    18.To a pan add 1 tbsp oil add 1 tbsp garlic and 1 tsp ginger finely chopped.

    Pin

    19.Saute until it turns golden then add 1 sliced green chilli and saute for few seconds.

    Pin

    20.Add 1/2 cup onion, 1/2 cup capsicum along with salt and 1/4 tsp crushed pepper.

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    21.Give a quick saute for a minute.

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    22.Now add prepared sauce mixture. Give a quick mix to the cornflour slurry as the flour might settle at the bottom. Now add prepared cornflour slurry.

    Pin

    23.Mix it well and cook until it starts to thicken.

    Pin

    24.Add fried idli cubes.

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    25.Mix it well then add 1 tbsp spring onion.

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    26.Toss well and your Chilli Idli is ready!

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    Serve it hot!

    Expert Tips

    • Refrigerating idlis helps in giving firm idli cubes with no crumbles while deep frying.
    • While deep frying if the idlis stick, do not worry you can break the pieces later after frying.
    • Make sure onion and capsicum is crunchy so do not cook for more time just give a quick saute.
    • The idlis should be crisp while eating so just toss the idlis and switch off.
    • Always serve hot as it may turn soggy when rested for a while. Incase if you want to pack for lunchbox then half the quantity of sauces and toss the idlis to have a slightly dry Chilli Idli which will be best for lunchbox.
    • Don’t add more soya sauce than the mentioned amount else it will change the taste and color.

    Variation

    • Do not have spring onion replace it with coriander leaves
    • Do not have the chilli sauce then soak 2 red chillies in hot water grind it to a paste and add 1 tsp of it.
    • You can even deep fry the idlis as such without dipping in batter if you are in a hurry, it tastes great too. You can airfry the idlis at 180 deg C for 10-12 mins then use it.
    • If you are converned about deep frying either shallow fry or airfry it.
    • Add vegetables like shredded carrot, cabbage, boiled corn, mushroom to make it whole some and more healthy.

    Storing & Serving Suggestion

    Chilli Idli needs no sidedish as it tastes great on its own. Chilli Idli is meant to be served hot but if you want to make it for a party or gettogether. Make the onion capsium sauce ready and keep the fried idlis seperate and assemble while serving.

    FAQS

    1.My Idlis crumble while deep frying, What should I do?

    If the idlis are not firm it might crumble so always refrigerate the idlis before starting the recipe. Fresh or leftover idlis, refrigeration is a must.

    2.Can I make Chilli Idli without deep frying?

    Yes you can but there will be a slight compromise in taste. You can either shallow fry the idlis or airfry them in alternate to deep frying.

    Chilli IdliPin
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    Filed Under: capsicum recipes, Chilli / 65, Idli Recipes, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Divs

      December 13, 2014 at 8:45 am

      looks exactly like the chilli idli i remember eating in a hotel surely this would've tasted better. im seriously drooling over here! 🙂

      Reply
    2. kamalaveni

      November 18, 2015 at 9:14 am

      Really awesome and book mark recipe. Thanks for sharing.

      Reply
    3. Priyanka Shirke

      January 05, 2016 at 6:24 am

      I tried it and really its awesome..

      Reply
    4. Vani Venugopal

      December 18, 2016 at 1:13 pm

      I'm gonna try this for sure…
      Thank u for d recipe?

      Reply

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