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 kids lunch box recipe.
What is Idli?
Idli or 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. The cakes are made by steaming a batter consisting of fermented black lentils and rice – Source Wiki
Other idli recipes you may like from blog are spicy tawa idli, lemon idli, Spinach Idli.
Also Check my Kids Lunch Box Series Posts
Vegetable Fried Idli + Bourbon Biscuit + Grapes
How to make Vegetable Fried Idli recipe
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 secs or until aromatic.
Then add onions and cook about 2 minutes till onions turn 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, 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 chili idli recipe covered on low flame for 2-3 minutes and turn off the stove.
Final Garnishing :
Sprinkle sliced spring onions over fried vegetable idli recipe just before serving.
Tips & Variations
- Idlies can be refrigerated for 2-3 days or can be frozen for a month.
- Cut idli into bite sized cube shape or use mini idli's.
- You can also coat idli's 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 idli as well.
- If you are using fresh idli for this vegetable masala idli recipe then refrigerate for an hour and then prepare.
More Breakfast Recipes
- Palak Moong Dal dosa
- Avarekalu Upma|Karnataka Style Avarekai Upittu
- Hariyali Poha | Poha in Green Masala
- Vegetable Panniyaram (Paddu)
- Restaurant Style Upma Recipe
- Veg mayonnaise sandwich
Vegetable Fried Idli
Ingredients
Measuring cup used 1 cup = 250ml
- 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 soya 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 secs 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
- Idlies can be refrigerated for 2-3 days or can be frozen for a month.
- You can also cut idli 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 idli as well.
- If you are using fresh idli for this recipe then refrigerate for an hour and then prepare.
Nutrition
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