Buhari hotel style Idli fry / Hotel style Chilli Idli Recipe in Tamil (Eng sub)/Leftover Idli Recipe
Recipes in this Video
Chilli Idli is a popular street food from South India, blending the traditional idli with a spicy, tangy sauce. This dish reflects the creative adaptations of regional cuisine, showcasing how idli can be transformed into a flavorful snack. Today, it is enjoyed in many Indian households and restaurants, often served as a quick meal or appetizer.
Ingredients
- ●idli
- ●vegetable oil
- ●mustard seeds
- ●curry leaves
- ●onion
- ●ginger
- ●garlic
- ●bell pepper
- ●green chilies
- ●soy sauce
- ●tomato ketchup
- ●salt
- ●black pepper
- ●spring onions
- ●cilantro
Instructions
- 1Heat vegetable oil in a pan over medium heat until shimmering.
- 2Add mustard seeds and allow them to splutter.
- 3Add curry leaves and sauté for a few seconds until fragrant.
- 4Add finely chopped onion and sauté until translucent, about 3-4 minutes.
- 5Stir in minced ginger and garlic; cook for 1-2 minutes until aromatic.
- 6Add diced bell pepper and green chilies; cook for 3-4 minutes until slightly tender.
- 7Add idli pieces to the pan and stir gently to combine.
- 8Pour in soy sauce and tomato ketchup; mix well to coat the idli.
- 9Season with salt and black pepper to taste.
- 10Cook for an additional 3-4 minutes, allowing the flavors to meld.
- 11Garnish with chopped spring onions and cilantro before serving.
Also Known As
Originating from South India, Idli is a traditional breakfast dish made from fermented rice and lentil batter. Stuffed Idli adds a delightful twist, incorporating spiced vegetables, making it a nutritious and flavorful option. It is often enjoyed with chutneys and sambar, reflecting the rich culinary heritage of the region. Today, variations of Idli can be found across India and in Indian communities worldwide, showcasing its versatility and appeal.
Ingredients
- ●idli batter
- ●vegetables
- ●mustard seeds
- ●urad dal
- ●curry leaves
- ●green chilies
- ●ginger
- ●salt
- ●oil
- ●cilantro
- ●lemon juice
- ●asafoetida
Instructions
- 1Prepare idli batter by soaking rice and urad dal overnight and grinding to a smooth paste.
- 2Mix chopped vegetables, mustard seeds, urad dal, curry leaves, green chilies, ginger, and salt in a bowl.
- 3Heat oil in a pan, add mustard seeds and urad dal until they splutter, then add the vegetable mixture and sauté for 3-4 minutes.
- 4Grease idli molds with oil to prevent sticking.
- 5Pour a small amount of idli batter into each mold, then add a spoonful of the vegetable mixture on top.
- 6Cover with more idli batter to fill the molds.
- 7Stack the filled idli molds in a steamer and steam for 10-15 minutes until cooked through.
- 8Remove the molds from the steamer and let them cool slightly before removing the idlis.
- 9Serve hot with coconut chutney and sambar.
Ingredient Alternatives
idli batter
Healthier: fermented quinoa batter
Cheaper: rice flour + yogurt
Quinoa batter is gluten-free and nutritious.
mustard seeds
Healthier: sesame seeds
Cheaper: black pepper
Sesame seeds provide a nutty flavor.
urad dal
Healthier: split chickpeas
Cheaper: yellow lentils
Chickpeas offer a similar texture.
curry leaves
Healthier: bay leaves
Cheaper: dried thyme
Bay leaves impart aromatic qualities.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsweetened cocoa powder
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 cup unsweetened applesauce
- ●1/2 cup vegetable oil
- ●1 tsp vanilla extract
- ●1 cup almond milk
- ●1 cup fresh strawberries, chopped
- ●1/2 cup powdered sugar (for frosting)
- ●1/4 cup unsweetened almond milk (for frosting)
- ●1/2 tsp vanilla extract (for frosting)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease and flour two 9-inch round cake pans.
- 3In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.
- 4In another bowl, mix together the applesauce, vegetable oil, vanilla extract, and almond milk until well combined.
- 5Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 6Fold in the chopped strawberries gently into the batter.
- 7Divide the batter evenly between the prepared cake pans.
- 8Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 9Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- 10For the frosting, whisk together the powdered sugar, almond milk, and vanilla extract until smooth and creamy.
- 11Once the cakes are completely cool, spread the frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Equipment