Chilli Idli

Famous South Indian breakfast recipe turned into a Chinese blended recipe for a change.

Kids would love this and is a perfect lunch box recipe. Leftover idlis would greatly work. 

Preparation Time: 10 mins | Cooking Time: 15 mins |Serves: 3

Ingredients:

Idli - 10 nos - cut them into big cubes

Chilli powder - 1/4 tsp

Turmeric - 1/4 tsp
Tomato - 2 nos

Garlic - 3 to 4 cloves

Onion - 1
Capsicum - 1

Green onions - 1 cup

Oil

Salt to taste

For Sauce:

Tomato Ketchup - 2 tsp

Soy sauce - 2 tsp

Red chili sauce/ chilli flakes - 1 tsp or to taste 

Sugar - 1 tsp

Method:

• Cut the idli, capsicum and half onion into big cubes, grind the tomato and garlic, mix the ingredients for the sauce. Keep half onions finely chopped which is missing in the picture.

• In a wide pan add the finely chopped onions and tomato garlic paste.

• Add chili powder, turmeric, and salt.

• Cook until oil separates.

• Add the big chunks of onion and capsicum.

• Add the sauce and sugar, bring it to boil.

• When starts to boil add the idlis and coat them all together. Cook for 2 to 3 mins.The idli will absorb all the wetness and spices.

• Sprinkle the spring onions and it is done. 

Note:
1. Fry the idli in oil for a crispy texture.
2.You can also fry them in a non-stick pan at the final stage to give some crispiness.
3. For lunch box, you can avoid the frying part as it will get soggy.