Ingredients

The following ingredients have 4 Servings
  • 6 idlis (refrigerate for 2-3 hours)
  • 2 tablespoons corn flour
  • 1 large onion (finely chopped)
  • 2 large tomatoes (finely chopped)
  • 2-3 green chillies (slit)
  • 2 teaspoons crushed ginger-garlic
  • 2 teaspoons tomato sauce (optional)
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon sugar
  • 10-12 curry leaves
  • 1/2 teaspoon lemon juice
  • Salt
  • Oil for deep frying

Instruction

  • Cut the cold idlis into bite sized cubes. Mix cornflour,rice flour and little salt in a bowl and toss the idlis. Set aside for 5 minutes.
  • In the meantime finely chop the onion,tomatoes,cube the bell pepper, slit or finely chop the green chillies and crush the ginger garlic.
  • Heat oil for deep frying and fry the idli cubes in hot oil in medium high flame. They should become golden brown and crisp. Remove to a kitchen towel and set aside.
  • Remove the oil from the pan leaving about 3 teaspoons. Temper with cumin,green chillies,ginger garlic and saute well for 4-5 minutes. Add curry leaves and saute well.
  • Add the finely chopped onions and saute till they become translucent.
  • Add the chopped tomatoes and mix well and saute till it turns mushy.
  • Add the cubed bell peppers,salt,sugar,chilli powder,turmeric powder and tomato sauce (if using). Mix well and cook till the masala leaves out oil.
  • Add the fried idlis and mix gently.
  • Remove from flame and add lemon juice. Serve chilli idly hot with more chopped onions and lemon wedges.