Vegetable Fried Idli or Chili Idli is an interesting Indo-Chinese recipe made with leftover or fresh Idlis. This vegetable masala idli recipe is a great evening snack or a kids' lunchbox recipe.
Idly are a type of savory rice cake, originating from the Indian subcontinent, popular as breakfast foods in southern India and among Tamils in Sri Lanka. It is made by steaming a batter consisting of fermented urad lentils and rice.
We make idlis at least once a week, and when we have leftovers, I generally make spicy tawa idli, podi idli, or vegetable fried idlis. Today, I am sharing a vegetable fried idli recipe. It's super easy to make, nutritious, and gets ready in under 15 minutes. Perfect for kids' lunchboxes.
How to Make Vegetable Fried Idlis Recipe
Prep :
Take leftover Idlis. Add some oil to a pan and fry until golden brown. This step is optional. You can air fry them as well.
Once they cool down, cut them into long rectangular pieces and keep them aside.
Stir Fry :
In a skillet or wok, heat 1 tablespoon of the sesame or olive oil over medium-high heat. Add the ginger-garlic paste and saute for 30 seconds or until aromatic.
Then add onions and cook for about 2 minutes until the onions are soft.
Next, add carrot, bell pepper, cabbage, and stir-fry on high flame till the vegetables are tender and crispy.
Then add soy sauce, tomato ketchup, and vinegar, and mix well.
Add the fried idli, salt, and ground black pepper to this and gently toss them until the idli is coated well with the sauces. Cook the chili idli recipe covered on a low flame for 2-3 minutes and turn off the stove.
Final Garnishing :
Sprinkle sliced spring onions over the fried vegetable idlis just before serving.
Tips & Variations
- Idlis can be refrigerated for 2-3 days or frozen for a month.
- Cut idlis into bite-sized cube shapes or use mini idlis.
- You can also coat idlis with cornstarch batter like gobi manchurian, deep fry them, and then toss them in sauces to make idli manchurian.
- You can make this Chinese-style fried idli recipe using rava idlis as well.
- If you are using fresh idlis for this vegetable masala idli recipe, then refrigerate for an hour, and then prepare.
Also, Check my Indian Kids Lunch Box Recipes
Vegetable Fried Idli + Bourbon Biscuit + Grapes
More Indian Breakfast Recipes
Vegetable Fried Idli
Ingredients
- 5 left over idlis
- 1 tablespoon oil
- 1 tablespoon ginger garlic paste
- 1 small onion thinly sliced
- 2 cups mixed vegetables (carrot, bell pepper, cabbage)
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- salt and pepper as per taste
- spring onions for garnish
Instructions
Prep :
- Take leftover Idlis. In a pan add some oil and fry till there are golden brown. This step is optional.
- Once they cool down, cut them into long rectangular pieces and keep aside.
Stir Fry :
- In a skillet or wok, heat 1 tablespoon of the sesame or olive oil over medium high heat. Add the ginger garlic paste and saute for 30 seconds or until aromatic.
- Then add onions and cook about 2 minutes till onions turn soft.
- Then add carrot, bell pepper, cabbage and stir fry on high flame till the vegetables are tender and crispy.
- Then add soy sauce, tomato ketchup, vinegar, and mix well.
- Add the idli, salt and ground black pepper to this and gently toss them until the idli are coated well with the sauces. Cook covered on low flame for 2-3 minutes and turn off the stove.
Final Garnishing :
- Sprinkle sliced spring onions over chilli idli recipe just before serving.
Notes
Tips & Variations
- Idlis can be refrigerated for 2-3 days or frozen for a month.
- You can also cut idlis into bite-sized cube shape.
- You can also coat idli's with cornstarch batter like gobi Manchurian, deep fry them, and then toss them in sauces.
- You can make this dish using rava idlis as well.
- If you are using fresh idlis for this recipe, then refrigerate for an hour and then prepare.
Nutrition
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