Idli Chilli

When it comes to Indo-Chinese dishes, we have such unique recipes that we Indian's prepare using this fusion which are not only healthy but lip-smackingly delicious!! Ofcourse nothing beats a roadside chinese stall taste but when it comes to health its better to make these easy fusion recipes at home without using MSG and still they taste scrumptious. 

Idli Chilli is one such dish which you will find only in our India :) 

Tasty, crunchy with beautiful colours and delicious taste will make you wanna prepare this dish again and again. 

Ingredients: (serves 2) 

• 4-5 nos. Leftover Idlis

• 2 tbsp Garlic finely chopped

• 2 tbsp Ginger finely chopped

• 2 nos. Green Chillies cut lenght wise

• 1 Onion cut in sqares and layers seperated

• 1/2 Capsicum cut in squares   

• 2 tbsp Green OR Red Chilli Sauce

• 2 tbsp Tomato ketchup 

• 1 tbsp Soya Sauce 

• 1 tbsp Vinegar 

• 1 tsp Black Pepper Powder

• Salt if needed

• 1 tsp Sugar

• 1/4th cup Spring onions finely chopped

• 2 tbsp Oil

 Method: 

• Cut idlis into quarters and deep fry till they turn nice brown & crisp. 

• In a bowl add green or red chilli sauce, tomato ketchup, vinegar, soya sauce and mix well. Keep this mixture aside.

• In a non-stick pan or wok, heat oil and add finely chopped garlic, ginger & green chillies.

• Saute till raw smell of garlic fades away. Do not brown the garlic.

• Add onions and capsicum and saute on high flame for 2 minutes.

•  Now add the sauces that we mixed in the bowl, sugar, black pepper powder and salt if needed. 

• Add fried idlis and mix well. If the mixture is too dry sprinkle little water and cook for a minute on high flame.

• Now add finely chopped spring onions and toss so that everything mix well.

• Idli Chilli is ready. 

• Garnish with some spring onions and serve hot as a starter or as an accompaniment to noodles or fried rice.

Note: 1) For Me, I did not have to use extra salt as already all the sauces contained it. So be sure to taste first before adding salt.

2) I already put all the sauces in a bowl first, so that while preparing the dish it saves times as compared to adding every spoonful individually.