Leftover idlis are a rarity at my place. How will I have leftovers when I hardly make idlis at home?!! With just three of us at home, making dosa turns out to be an easier choice than hauling out the idli plates and waiting 15 minutes for the process to get over. So without doubt, dosa is a winner at my place.

But when I was in Chennai, idlis were regular. Just to make these chili idlis. People usually make these with leftover idls, but I used to make fresh idlis just so that I can pack for the kid’s lunchbox. These do have a bit of veggies on them, but not enough to be called a wholesome dish.

This was another recipe from my close friend there. I used to prepare this a lot when I moved to US also, more for memories than for the actual food. Like I always say, nostalgia is the best flavor for food. The one featured here is coming out of its drafts after a long time. The pictures take me to another era, one of the best in terms of memories for me.

Enjoy!

Pictorial:

Heat oil in a pan and saute one small diced onion.  Once its cooked a bit, add one teaspoon of ginger-garlic paste and cook for a minute or two.

Dice half of a medium capsicum, add and mix well.

Add in one small diced tomato and cook for a minute or two.

Add 1 teaspoon tomato ketch up, 1 teaspoon soy sauce, 1/2 teaspoon chili powder and salt. Mix and cook until tomatoes are mashed a bit.

Whisk 1 teaspoon corn flour to 1/4 cup water until no lumps remain. Add that mix to the onion tomato mix and cook for a further minute or two.  I forgot to take a picture of this step.

Add 3-4 diced idlis and mix well. You can use podi idli also. Cook until it all comes together and taste test to adjust seasonings. Take off the heat and serve as such or with ketch up on the side.

Serves : 1-2

Ingredients:

• 4 idlis, diced or podi idlis 
• 1 onion, diced
• 1 small tomato, diced
• 1/2 of a medium capsicum/bell pepper, diced

• 1 tablespoon tomato ketch up
• 1 tablespoon soya sauce
• 1/2 teaspoon chilli powder
• salt

• 1 teaspoon corn flour
• 1/4 cup
• 1 tablespoon oil

Method:

1. Heat oil in a pan and saute one small diced onion.  Once its cooked a bit, add one teaspoon of ginger-garlic paste and cook for a minute or two.
2. Dice half of a medium capsicum, add and mix well.
3. Add in one small diced tomato and cook for a minute or two.
4. Add 1 tablespoon tomato ketch up, 1 tablespoon soya sauce, 1/2 teaspoon chili powder and salt. Mix and cook until tomatoes are mashed a bit.
5. Whisk 1 teaspoon corn flour to 1/4 cup water until no lumps remain. Add that mix to the onion tomato mix and cook for a further minute or two.
6. Add two diced idlis and mix well. Cook until it all comes together and taste test to adjust seasonings. Take off the heat and serve as such or with ketch up on the side.