Chilli Idli

🔥 Prep

• Cut the 6 pcs Idli into 1-inch cubes.
• Finely chop the 1 pc Onion.
• Cut the 1 pc Capsicum into 1-inch square pieces (similar size to idli cubes).
• Slit the 2 pcs Green Chillies lengthwise.
• Measure out 1 tsp Soy Sauce, 1 tbsp Chilli Sauce, 2 tbsp Oil, and 0.5 tsp Salt into small bowls for quick access.

🔥 Cook

• 1. Heat 2 tbsp Oil in a wide kadai or large non-stick pan over medium-high heat until shimmering.
• 2. Add the slit 2 pcs Green Chillies and chopped 1 pc Onion; sauté for 2 minutes until onions turn translucent and slightly brown at edges.
• 3. Add the 1 pc Capsicum pieces and stir-fry on high heat for 1.5 to 2 minutes until capsicum is cooked but retains a crunch (do not overcook).
• 4. Reduce heat to medium, add the cubed 6 pcs Idli gently to the pan.
• 5. Sprinkle 0.5 tsp Salt over the idli cubes and toss carefully to combine with vegetables; stir-fry for 2 minutes until idli cubes are lightly golden on the edges.
• 6. Drizzle 1 tsp Soy Sauce and 1 tbsp Chilli Sauce evenly over the mixture.
• 7. Toss everything together on high heat for 1 minute until the sauces coat the idli and vegetables evenly and the moisture evaporates.
• 8. Turn off the heat immediately to prevent the idli from becoming mushy.

🔥 Serve

• Transfer the Chilli Idli to a serving plate immediately.
• Garnish with spring onion greens or coriander leaves if available.
• Serve hot as an evening snack or appetizer with tomato ketchup or schezwan chutney on the side.