Spicy Idli Fry with Green Chilies

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy fried idlis tossed with aromatic spices and fresh green chilies for a quick, addictive snack. This Indian-inspired recipe (vegetarian), ready in about 25 minutes, turns idlis, green chilies, onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 2, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Indian cuisine 320 cal/serving

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Ingredients

4 (about 1 inch thick) idlis
2, finely chopped green chilies
1 small, finely chopped onion
1/2 cup, finely chopped tomato
1/4 cup, chopped cilantro
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/4 cup vegetable oil
1/2 cup water
to taste salt

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Instructions

Step 1: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering.
Step 2: Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds, and cook for 30 seconds until they begin to pop.
Step 3: Add 1 small onion, finely chopped, and 2 green chilies, finely chopped, and sauté for 3 minutes until the onion is translucent.
Step 4: Add 1/2 cup tomato, finely chopped, and 1/4 tsp turmeric powder, and cook for 5 minutes until the tomatoes break down and the mixture thickens.
Step 5: Add 4 idlis, cut into 1/2-inch cubes, and 1/2 tsp red chili powder, and toss gently to coat the idlis in the sauce. Cook for 5 minutes, turning occasionally, until the idlis are golden and crispy on the edges.
Step 6: Stir in 1/4 cup cilantro, chopped, and 1/2 cup water if the mixture is too dry, then cook for 2 more minutes until the water evaporates and the idlis are crispy.
Step 7: Season with salt to taste and serve hot.