Chilli Idli using Air Fryer / Oven

I have begun to embrace using the air-fryer in my cooking quite a bit since it is much more quicker and easier than switching on a huge oven and waiting for it to preheat. It has also replaced a toaster in our home for most scenarios since it's easy for the kids to use as well for heating up waffles, frozen pizza, toasting bread, etc.

For Chilli Idlis, typically there is deep frying involved but I have always baked them in an oven and still had good results. Now, of course, it is easy to toss in the air fryer and be done even sooner. This recipe is something my family enjoys even the kids who usually aren't big fans of idli. It's quite easy to put together and if I have some refrigerated idlis leftover this is my go to recipes for a quick weeknight dinner. 

CHILLI  IDLI using Air Fryer / Oven

Ingredients:

Idlis - 16 , room temperature or refrigerated

Onion  - 1 large, peeled and chopped into 1 inch cubes

Bell Peppers - 1 big, chopped into 1 inch cubes

Tomato - 1 medium size, chopped finely after removing seeds 

Carrot - 1, peeled and cut into think pieces (julienne) - optional 

Ginger - half inch piece, minced

Garlic - 3 to 4 cloves, minced 

(Replace the above with ginger garlic paste if that's easier) 

Green chillies - 2 or 3, minced (depending on spice level - can omit for a milder version)

Coriander leaves - 2 to 3 tbsp, chopped

Chilli powder - 1 tsp 

Sambar powder - half tsp

Kashmiri Chilli powder / Paprika - half tsp (for a good color) 

Tomato ketchup - 1 to 2 tsp 

Salt - to taste

Cumin seeds - half tsp 

Mustard seeds - half tsp 

Oil - 2 tbsp 

Method:

1) Cut idli into small cubes (about 6 - 9 pieces from each idli)

2) Toss them with half tsp chilli powderm 1 tbsp of oil.

3) Either put them in Air fryer at 370F for 15 mins or spread on a cookie sheet and bake in a preheated oven at 400F for 20 mins or so till they are crispy on the outside.

4) Meanwhile, cut the vegetables and prepare the ingredients

5) In a wok or wide pan, heat 1 tbsp oil and toss in mustard and cumin seeds, once they crackle, add onions, ginger, garlic and green chillies, toss & cook them until the onions turn translucent.

6) Now add the bell peppers, carrots and salt and continue to toss till bell peppers are cooked yet crunchy. 

7) Now add the tomato along with the remaining chilli powder, sambar powder and paprika and cook for a few more minutes before adding the ketchup as well. 

8) Now add the air fried/baked idlis into this and toss to combine so it absorbs the spices and flavors.  

9) Switch off the stove and sprinkle with coriander leaves.  

This will be great with a cooling onion raitha or just plain - Enjoy!

My son says this reminds him of chilli parotta.