Chili Idli with Idli Podi (Indo-Chinese Style)
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Category
Masala Powders
Cuisine
Indo-Chinese
Author:
Pushpa
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Soft, buttery rolls with a crispy Roswods Idli Podi—perfect for a quick snack.
Ingredients
Base Ingredients
- Idlis – 5 to 6 (preferably refrigerated or day-old)
-
Idly podi – 1½ tbsp
- Corn flour – 2 tbsp
- All-purpose flour (maida) – 1 tbsp
- Kashmiri red chili powder – ½ tsp
- Salt – to taste
- Water – as needed
- Oil – for deep or shallow frying
Ingredients for the Sauce
- Onion – 1 small, cubed
- Capsicum – ½, cubed
- Garlic – 5 cloves, finely chopped
- Ginger – 1 tsp, finely chopped
- Green chili – 1, slit
- Soy sauce – 1 tsp
- Red chili sauce – 1 tbsp
- Tomato ketchup – 1 tbsp
- Sugar – ½ tsp
- Spring onions – 2 tbsp, chopped
- Oil – 1 tbsp
Directions
- Cut idlis into quarters. Mix corn flour, maida, red chili powder, salt, and a little water into a thick batter.
- Toss idli pieces into the batter, coat evenly, and fry until golden and crisp. Set aside.
- Heat 1 tbsp oil in a pan. Sauté chopped garlic, ginger, and green chili until fragrant.
- Add onion and capsicum. Stir-fry on high flame for 2–3 minutes until slightly charred but crunchy.
- Add soy sauce, red chili sauce, tomato ketchup, sugar, and a dash of salt. Mix well.
Toss in the fried idli pieces and sprinkle idly podi generously. Mix until well coated and glossy.
Garnish with spring onions and serve hot as a snack or side.