4 March, 2011
Idli Chilli FryPosted in : Accompaniments, Appetizer, Bachelor Recipes, Fried to Fav, Green chilli, Healthy food, Idli, Indian Cuisine, Indo-Chinese, Kid Friendly, Red Chili Sauce, Rice the Versatile Cereal and Its Uses, Shallow Fried, Snack, South Indian Cuisine, Soya Sauce, Starter, Tomato Sauce on by : ArchanaPotdar Tags: Accompaniments, Capsicum, Chinese, Idli, Snack
There is place in Panaji that serves Idli Chilli Fry and we used to make tracks there just to eat this one dish!
The name, however, evokes mixed reactions from the two kids the elder one drools and the younger runs off. The reason being the word “Chilli”! Chilli Chicken is not pungent no sir, very tasty but Idli Chilli Fry “So spicy…”!
Anyway, I make it whenever I mood strikes me and I am left with idlis that I need to finish off.
10 Idlis, cut into long batons and then split in 2
2 tblspn oil
7-8 garlic flakes, chopped fine
4 chillies, slit
3 onions, sliced
1 capsicum, sliced
1 tblspn Soya sauce
1 tblspn chilli sauce
2 tblspn tomato sauce
Spring onion greens (optional)
1. Heat the oil in a non-stick pan and drop the garlic and chillies.
2. When the garlic turns brown add the onion and fry till translucent.
3. Add the sauces and stir well.
4. Drop the idli batons and capsicum stir on a high flame.
5. Serve immediately when all the idli pieces are coated with the sauce.
6. Serve immediately.
In the original recipe in the restaurant, the idli was fried golden and then make into this dish. The pieces hold shape well when you fry them. But as I am cutting down on oil I make this dish in this way. It does not taste bad in fact my kid does not know that I am not following the recipe to the T.
Linking this to Ekat’s Kitchen