Vegetable Fried Idli

5 from 2 votes

Vegetable Fried Idli is an interesting Indo-Chinese dish made with leftover or fresh Idlis.This is a great evening snack or kids lunch box recipe.

Course Breakfast, Main Course

Cuisine South Indian

Keyword healthy, indian chinese, leftover idli recipes, veg fried idli

Diet Gluten-Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 156kcal

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.

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.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.