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Chilly Idly

Mathura Thiagarajan
5 minutes
Prep Time
10 minutes
Cook Time
2 People
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Its a saucy and tastes yum. One cannot find out plain tastes of idly. I usually prefer making these chilly idlies with left over breakfast idlies. Saves preparation time as well. Making with fresh soft idlies are not recommended. May be idly can be prepared cooled down completly and store it in refridgerator for about half an hour to get idly with left over texture. I have mentioned about making red chilly sauce, can also used ready made chings brand schezwan red chilly chutney.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Tamil Nadu
  • Frying
  • Sauteeing
  • Snacks

Ingredients Serving: 2

  1. Left over idly 3
  2. Chopped garlic ginger 2tbsp
  3. Chopped onion 4tbsp
  4. Red chillies 8
  5. Sugar 1 tsp
  6. Soya sauce 1tbsp
  7. corn flour 1/4 cup
  8. Oil to deep fry
  9. Spring onion optional
  10. Salt to taste


  1. Cut the left over idly into cubes. Add enough cornflour to coat the idly. Idly has moisture so thats enough to absorb cornflour. If its too dry spray or sprinkle little water over idly and dust it with cornflour.
  2. Deep fry the idly in oil till it gets crispy
  3. Take a pan. Add enough water and cook red chilly till it gets soft. In a mixer grind the red chilly with little water to a fine paste.
  4. In a pan add a tbsp oil and fry 1/2 tbsp garlic. Add in grinded chilly paste and satue well. Add sugar and salt to taste stir in for a min.
  5. In a pan add 2 tbsp oil and add ginger garlic and saute for a min. Add in onion and saute with little salt.
  6. Add red chilly sauce, soya sauce and fried idly. Mix well.
  7. Sprinkle some water to get more saucy consistency. Add some spring onion and remove from pan.
  8. Ready to serve.

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Shikha Roy
Shikha Roy   Mar-15-2018

Simply awesome.

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