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Chilli Idli

  • Spicy
  • Veg
  • 20 mins
  • Serves 1
  • Easy



You will want to try this chilli idli recipe, a unique take on the traditional Idli. Idlis are rice cakes made from a fermented batter of skinned black lentils and rice.  Idlis are most often served as a breakfast food in South India. Idlis are notoriously bland and require some type of seasoning or condiment like sambar. Chili idli replaces the traditional condiments served along with bland idlies to make the idlis spicy and tangy.

Health Benefits 

Chilli idlis are as healthy as they are tasty. Idlis of course are made with a fermented rice and lentil batter that has its own set of healthy properties. But the health benefit star of this particular dish is the chilli component. Chilies are a natural source of capsaicin, which is one of the best cancer-preventing agents around. Capsaicin can also help alleviate pain; it acts as an anti-inflammatory and treats chronic migraines and headaches.

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How to make Chilli Idli

  1. Cut the cold idlis into bite sized cubes.
    1. Mix cornflour,rice flour, and a little salt in a bowl.
    2. Toss the idlis.
    3. Set aside for 5 minutes.
  2. Finely chop the onion and tomatoes.
    1. Cube the bell pepper.
    2. Slit or finely chop the green chillies.
    3. Crush the ginger garlic.
  3. Heat oil for deep frying.
  4. Fry the idli cubes in hot oil at medium high heat.

Note: They should become golden brown and crisp.

  1. Remove to a kitchen towel and set aside.
  2. Remove the oil from the pan leaving about 3 teaspoons.
  1. Temper with cumin,green chillies,ginger garlic, and sauté well for 4-5 minutes.
    1. Add curry leaves and sauté well.
    2. Add the finely chopped onions and sauté till they turn translucent.
    3. Add the chopped tomatoes.
    4. Mix well and sauté till it turns mushy.
  2. Add the cubed bell peppers, salt,sugar,chilli powder,turmeric powder, and tomato sauce (if using).
    1. Mix well and cook till the masala leaves are out of oil.
  3. Add the fried idlis and mix gently.
  4. Remove from flame and add lemon juice.
  5. Serve and enjoy!




There are only 5 domesticated species of chilli pepper.

Chana Bhaji
Chana Bhaji
chum chum
Chum Chum
Chana Bhaji
Chana Bhaji
chum chum
Chum Chum

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