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Chilli Idli Recipe – Chilli Idli Fry Recipe

Indo Chinese version of Chilli Idli Fry for breakfast.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: Indian
Servings: 2
Author: Radhika


  • Idlis – 15
  • Onion – 1
  • Capsicum - 1
  • Turmeric powder – 1/2 tsp
  • Tomato sauce – 2 tbsp
  • Red chili powder – 1 tsp
  • Green chili sauce – 2 tsp
  • Soy sauce – 1 tsp
  • Green chilies – 2
  • Corn flour - 2 tsp
  • Curry leaves – 1 sprig
  • Coriander leaves – 1 tbsp
  • Salt – to taste
  • Oil – 4 tbsp


  • Chop the idlis into big chunks. Chop the onions and capsicum into big chunks and keep it ready.
  • Place a griddle/tawa and keep the fire on medium.
  • Arrange the idli chunks only till the griddle holds leaving space between each piece.
  • Drizzle oil around the idli pieces and let it cook till it changes color to a light brown.
  • Finish with all the idli pieces and transfer to a plate.
  • Heat a pan with 2 tbsp oil.
  • Add onions, sliced green chilies, curry leaves and sauté till the onions turn translucent.
  • Add chopped capsicum and cook for another 2 mins till it wilts.
  • Add soy sauce, Green chili sauce, turmeric powder, red chili powder, tomato sauce, salt and mix well.
  • Add 2 tbsp water and let it cook for 2-3 mins till the oil starts to leave the sides.
  • Add the shallow fried idli pieces and mix well.
  • In a small bowl, mix together corn flour and 4 tbsp water till there are no lumps.
  • Pour it over the idli mixture in a sprinkling way.
  • Increase the flame to full and let the mixture cook for 3-4 minutes.
  • Keep mixing well so that the corn flour mixture coats all the pieces well and also get cooked at the same time.
  • Finally sprinkle the coriander leaves. Give it a final toss and take off stove.
  • Chilli idli is ready to be served or packed off in a lunch box.


I find that the left over idlis that were refrigerated gets shallow fried or grilled easily as it holds its shape well.