How to make Chilli Idli Dry | Restaurant Style at home | Make Simple Homemade Indo Chinese Food

Heat vegetable oil in a pan over medium heat until shimmering.

Add mustard seeds and allow them to splutter.

Add curry leaves and sauté for a few seconds until fragrant.

Add finely chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced ginger and garlic; cook for 1-2 minutes until aromatic.

Add diced bell pepper and green chilies; cook for 3-4 minutes until slightly tender.

Add idli pieces to the pan and stir gently to combine.

Pour in soy sauce and tomato ketchup; mix well to coat the idli.

Season with salt and black pepper to taste.

Cook for an additional 3-4 minutes, allowing the flavors to meld.

Garnish with chopped spring onions and cilantro before serving.

Spice Level:

Allergens