Step-by-Step Instructions

1. 1.Prepare Idli Coating Slurry

   In a bowl, combine 2 tablespoons of cornstarch, 2 tablespoons of all-purpose flour, salt to taste, and 1/2 teaspoon of black pepper powder. Gradually add water and whisk until a smooth, medium-thick slurry is formed.

2. 2.Coat Idlis

   Add the leftover or fresh mini idlis (or regular idlis cut into pieces) to the prepared slurry. Mix well to ensure each idli is evenly coated.

3. 3.Deep Fry Idlis

   Heat oil in a pan for deep frying. Once the oil is hot, carefully add the coated idlis. Deep fry them until they turn golden brown and crispy. Remove and drain excess oil.

4. 4.Prepare Sauce Base

   In a separate pan or wok, leave about 2 tablespoons of oil (or add fresh oil). Add 2 tablespoons of chopped garlic, 1 tablespoon of grated ginger, 1/4 cup of chopped onion, and 2 diagonally slit green chilies. Sauté for a minute until fragrant.

5. 5.Add Sauces

   Add 2 teaspoons of soy sauce, 2 teaspoons of green chili sauce, 2 teaspoons of red chili sauce, 2 teaspoons of tomato sauce, and 1 teaspoon of white vinegar to the pan. Mix well.

6. 6.Season and Add Capsicum

   Add 1 diced capsicum, 1 teaspoon of red chili powder, 1 teaspoon of chili flakes, salt to taste, and 1/2 teaspoon of black pepper powder. Mix everything thoroughly.

7. 7.Simmer Sauce

   Add about 1/4 cup of water to the sauce mixture and bring it to a simmer on high flame, stirring continuously until the sauce thickens slightly.

8. 8.Combine with Idlis

   Add the deep-fried crispy idlis to the simmering sauce. Toss gently to ensure all idlis are evenly coated with the sauce.

9. 9.Garnish and Serve

   Garnish with chopped spring onion. Serve the Chilli Idlis hot as a snack or appetizer.