u003cstrongu003eQ. How to make Chilli Idli for kids?u003c/strongu003e

A. Reduce the spice level by u003cstrongu003eskipping green chillies and using more ketchupu003c/strongu003e, making it mildly tangy and kid-friendly.

Chili Idli, How to make Chilli Idli, Leftover Idli Recipe

Idli Chili is a crispy on the outside and soft inside, each idli soaks up the spicy, tangy chilli-garlic sauce beautifully. The mix of crunch from veggies and freshness from spring onions makes every bite irresistible. I always wait for a batch of leftover idlis (or even make a few extra!) just to prepare this easy and irresistible Chilli Idli. For this recipe, I air-fried the idli cubes until golden and crisp, but you can also deep fry them for that classic street-style crunch. Tossed in a garlicky, saucy mix of onions, capsicum, and green chillies, the idlis transform into a spicy, Indo-Chinese snack that disappears in minutes.
💡 I used harissa sauce for a deep, smoky heat, but you can easily substitute it with regular red chilli sauce for a classic Indo-Chinese flavor.

Bite of History – Chili Idlli

Chilli Idli is a South Indian twist on the popular Indo-Chinese classic Chilli Paneer. It was first created as a way to give leftover idlis a flavorful makeover, blending Tamil kitchen staples with Chinese-style sauces — a true symbol of fusion cooking born in Indian restaurants.

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Ingredient Roles in Chili Idli

Ingredient	Role
Idli	Base of the dish; turns crisp and absorbs the sauces beautifully.
Ginger & Garlic	Add strong aroma and depth of flavor typical of Indo-Chinese dishes.
Onion	Gives crunch and mild sweetness to balance the spice.
Green Capsicum	Adds color, texture, and a fresh peppery note.
Green Chilli	Brings heat and liveliness to the dish.
Harissa Sauce / Chilli Sauce	Provides the spicy base flavor; harissa gives smoky depth, while chilli sauce adds tang.
Tomato Ketchup	Balances spice with slight sweetness and gives shine.
Soy Sauce	Adds umami and saltiness for the perfect Indo-Chinese touch.
Salt	Enhances overall flavor (use sparingly since sauces are salty).
Oil	Helps in sautéing and crisping the idlis.
Spring Onion	Used for garnish; adds freshness, color, and restaurant-style finish.

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Chili Idli, How to make Chilli Idli, Leftover Idli Recipe

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Snack / StarterCuisine: Indo-Chinese / South Indian FusionDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A quick and spicy Indo-Chinese snack made by tossing crispy air-fried idli cubes in a garlicky harissa-chilli sauce with onions, capsicum, and spring onions — perfect for using up leftover idlis in the most delicious way!

Ingredients to make Chili Idli

To Fry or Air Fry Idli
2 nos. 2 Idlis ( cut into small cubes)
1 tablespoon, 1 Rice Flour
¼ teaspoon, ¼ Salt
2 tablespoon, 2 Oil
To make Base
¼ teaspoon, ¼ Ginger (finely chopped)
¼ teaspoon, ¼ Garlic (finely chopped)
¼ cup, ¼ Onion (cubed)
2 tablespoon, 2 Green capsicum (cubed)
1 nos. 1 Green chilli ( chopped or slit)
1 tablespoon, 1 Harissa sauce (or red chilli sauce)
1 teaspoon, 1 Tomato ketchup
½ teaspoon, ½ Soy sauce
Salt, a pinch
1 tablespoon, 1 Spring onion, chopped (for garnish)
2 to 3 teaspoon, 2 to 3 Oil (for sautéing)

Directions to make Chilli Idli with Leftover Idli

Cut & Toast Idlis
Cut 2 idlis into bite-sized cubes. Add rice flour and salt. Toss well.
Air-fry them until crisp and golden, or lightly toast in a pan with a drizzle of oil. Keep it aside.
Sauté Aromatics
Heat 1 tsp oil in a small pan.
Add chopped ginger and garlic, and sauté until fragrant.
Add Veggies
Add onion cubes, green chilli, spring onions (white part), and green capsicum.
Stir-fry on high heat for a minute so the veggies stay slightly crunchy.
Mix the Sauces
Add harissa sauce, tomato ketchup, soy sauce, and a pinch of salt.
Stir well to blend into a glossy chilli-garlic base.
Toss the Idlis
Add the toasted idli cubes to the pan.
Gently toss so every cube gets coated with the spicy sauce.
Finish & Serve
Garnish with chopped spring onion greens.
Serve immediately while hot and crisp!

Notes

1 cup = 250 ml

Directions to mAKE Chilli Idli with step by step images

Cut u0026 Toast Idlis
Cut 2 idlis into bite-sized cubes. Add rice flour and salt. Toss well.
Air-fry them until crisp and golden, or lightly toast in a pan with a drizzle of oil. Keep it aside.
Saute Aromatics Add Veggies
Heat 2 tsp oil in the same small pan. Add chopped ginger and garlic, and sauté until fragrant. Add onion cubes, green chilli, spring onions (white part), and green capsicum.
Stir-fry on high heat for a minute so the veggies stay slightly crunchy.
Mix the Sauces
Add harissa sauce, tomato ketchup, soy sauce, and a pinch of salt.
Stir well to blend into a glossy chilli-garlic base.
Toss the Idlis, Finish u0026 Serve
Add the toasted idli cubes to the pan. Gently toss so every cube gets coated with the spicy sauce.
Garnish with chopped spring onion greens. Serve immediately while hot and crisp!

Pro Tips to make perfect and tasty Leftover Idli Chili Idli

Always use day-old or refrigerated idlis — they hold their shape better when toasted or air-fried.
Air-frying gives a light crisp texture, but if you prefer street-style crunch, deep fry the idlis until golden.
Toss the idlis in sauce just before serving to keep them crisp and flavorful.
Add a dash of vinegar or lemon juice for extra tang.
For a mild version, skip the green chillies and use only ketchup and soy sauce.

Serving Suggestion

Serve Chilli Idli hot, straight from the pan, garnished with chopped spring onions.
It pairs beautifully with a glass of buttermilk, spiced tea, or even as a starter before fried rice or noodles.