Cheesy Chili Idli ~ #MothersDay Special Recipe | Indo – Chinese Starter

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Hey Foodies,

It was a few months back, when I received an email from a Local News Channel willing to invite me to their cooking show.. Theme was fusion, and I came up with three recipes for them.. One of them was this Cheesy Chili Idli..

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As Mothers Day is so close, I thought to cook with my mom this time.. You know it well, as my dear mumma loves Idlis, I had to come with something on the lines.. So, we together cooked the dish..

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I must say, my mom is slightly camera shy, just like I was.. But as we shoot more with her, it’ll overcome 🙂 And yes, If you’re a Indian & looking for some delectable recipes in our National Language, wait is all over.. Coming up soon some delectable recipes 🙂

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Back to the recipe, this is really great.. It’s kind of a dish, I can have anytime.. It’s spicy, chatpata & balanced as well.. At once, you get a taste of South India from the onion chutney & then there is the fusion thing. Let’s watch the recipe first 🙂

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Ingredients
  • Idli Batter - 1 Cup
  • Salt - to taste
  • Cheese Slices - 2
  • Oil - to grease + 2 tbsp
  • Bell Peppers - ½ cup {Chopped}
  • Onion - 1 Large {Chopped}
  • Tomato - 1 {Chopped}
  • Ginger - ½"
  • Garlic - 4-5
  • Gr Chili - 1
  • Onion Chutney - 2-3 tbsp
  • Chili Sauce - 1 tsp
  • Sugar - ½ tsp
  • Ketchup - 2 tbsp
  • Chili Flakes - ½ tsp
  • Asafoetida / Hing - a pinch
  • Split Bengal Gram / Chana Dal - 1 tsp
  • Skinless Black Gram / Urad Dal - 1 tsp
  • Mustard seeds - ½ tsp
  • Curry Leaves - 3-4
  • Black Pepper - ¼ tsp {Optional}
Instructions
  1. Start by greasing mini/button idli plates. Fill the trays ¼th of the way with the idli batter. Chop the cheese slices into small pieces and put them over the batter. Cover with more batter.
  2. Tap a couple of times and steam the idlis in a idli steamer or a pressure cooker(without whistle) for 7-8 minutes. (2-3 mins in high, rest in medium flame)
  3. After the idlis have been steamed, take them out and let them cool for 5 mins before scooping out from the plates.
  4. In a pan, add 2 tbsp of oil and while you wait for it to get hot; crush ginger, garlic, chili in a mortar & pestle.
  5. To the hot oil, add the mustard seeds. As they splutter add asafoetida, curry leaves, chana dal, urad dal. After the tempering is done, add the chopped onions & crushed ginger garlic chili mix. Stir & cook for a moment.
  6. Add salt to taste, and cook till the onions start going golden. Then add in the bell peppers & the tomatoes. Stir and cook for 2-3 minutes.
  7. As the peppers are cooked, add the chili flakes, tomato sauce, chili sauce, and some sugar to balance it. Stir well.
  8. Then add in the onion chutney and some water if needed. Stir, and then add the idlis. Toss it, and Serve Hot!
Notes
You can enjoy the cheesy idlis as it is as well 😀

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Soft Idlis, with cheese inside is scrummy on its own, with the sauces & veggies it just goes to the next level! Do try it, and let us know how you like it 🙂

That’s all for today, Thanks!


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