- recipe by Elizabeth submitted on 05-08-2009
Mini Idlis - 15 (You could use 8 normal idlis too)
Hard Boiled Eggs - 2
Onion - 1 (thinly sliced)
Ginger - 1" piece (sliced/finely chopped)
Garlic - 3 cloves (sliced/finely chopped)
Green Chillies - 2 (thinly sliced)
Curry leaves - 1 strand (optional)
Bell Peppers (Red or Green Capsicum) - 1/2 (thinly sliced)
Hot sauce - 1 tblsp
Schezwan Sauce - 1 tblsp
Tomato Ketchup - 1 tblsp
Green Onions/ Cilantro (finely chopped) - For garnish
Oil - 1 tblsp
1. Cut the idlis into the size you want. I usually cut the mini idlis into 2 halves and the big idlis into 4 pieces.
2. Discard the yolk in the hard boiled eggs and cut the whites into thin slices lengthwise. Keep this aside.
3. Heat the oil in a kadai or stir fry pan.
4. Add the ginger, garlic, curry leaves and green chillies and stir fry for about 30 seconds.
5. Add the onions and bell peppers and stir fry for 5 minutes. The onions and peppers should be partially cooked but still retain its crunch.
6. Add the hot sauce, tomato ketchup and schezwan sauce and mix everything together.
7. Add the idli pieces and toss nicely till the sauce evenly coats the idli pieces.
8. Finally toss in the egg white slices and green onions. Serve hot as a quick evening snack, tiffin or as a starter.
- You could also stir fry or bake the idli pieces separately till it becomes golden brown before making the chilli idlis. This makes the idlis nice and crisp on the outside and gives a whole new flavour to the dish.
- You could also make plain chilli idli
(100 % vegetarian) by skipping the egg slices or make other varieties like chilli shrimp idli, chilli fish idli
(toss some fried fish pieces), chilli chicken idli