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.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Breakfast, Main Course
  • Cuisine: South Indian

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)

Method

Prep:

  1. Take leftover Idlis. In a pan add some oil and fry till there are golden brown. This step is optional.
  2. Once they cool down, cut them into long rectangular pieces and keep aside.

Stir Fry:

  1. 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.
  2. Then add onions and cook about 2 minutes till onions turn soft.
  3. Then add carrot, bell pepper, cabbage and stir fry on high flame till the vegetables are tender and crispy.
  4. Then add soy sauce, tomato ketchup, vinegar, and mix well.
  5. 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:

  1. Sprinkle sliced spring onions over chilli idli recipe just before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.