Cut the idlis into small cubes. If you are making your batch of idlis fresh then refrigerate it at least for 30mins.
I used leftover idli so cut it instantly.
Refrigerate the idli cubes for 10-15mins.
Heat oil in a kadai just enough for the idlis to immerse fully.
When oil is hot, deep fry the idlis.
Turn over and fry till golden brown.
Drain in tissue paper and set aside. Get all the ingredients ready .
Heat oil in a pan and add garlic, ginger and green chillies. Saute for a minute.
Add onion saute until slightly browned.
Then add capsicum, saute for 2mins.
Let the onions and capsicum retain its crispiness and do not let them turn brown.
Now add red chilli powder.
Saute for a minute.
Then add the sauces.
Bring the sauce to a quick boil.
Add fried idlis and give a toss for the sauce to coat well. Switch off.
Garnish Chilli Idli with spring onions.