Chilli Egg Idli
Easy to prepare chilli idli with leftover idlies.
- 15 Mini Idlis
- 2 Hard Boiled Eggs
- 1 Onion - thinly sliced
- 1" piece Ginger (chopped)
- 3 cloves Garlic (chopped)
- 2 Green Chillies - thinly sliced
- 1 strand Curry leaves
- 1/2 Bell Peppers - thinly sliced
- 1 tbsp Hot sauce
- 1 tbsp Schezwan Sauce
- 1 tbsp Tomato Ketchup
- Green Onions/ Cilantro (finely chopped)
- 1 tbsp Oil
Cut the idlis into the size you want. I usually cut the mini idlis into 2 halves and the big idlis into 4 pieces.
Discard the yolk in the hard boiled eggs and cut the whites into thin slices lengthwise. Keep this aside.
Heat the oil in a kadai or stir fry pan.
Add the ginger, garlic, curry leaves and green chillies and stir fry for about 30 seconds.
Add the onions and bell peppers and stir fry for 5 minutes. The onions and peppers should be partially cooked but still retain its crunch.
Add the hot sauce, tomato ketchup and schezwan sauce and mix everything together.
Add the idli pieces and toss nicely till the sauce evenly coats the idli pieces.
Finally toss in the egg white slices and green onions. Serve hot as a quick evening snack, tiffin or as a starter.