Make a checklist. Keep all ingredients

Slice idlies into small pieces
Over high flame, heat enough oil in a heavy bottomed saucepan Oil should be very hot for frying, if not idlies will simply absorb oil and get soggy. Drop the idli pieces one by one. Do not turn immediately. Wait for a couple of minutes. Then flip, let it turn crisp and golden brown. Remove with a spoon with holes to strain the oil, place the fried pieces on a paper towel to remove the excess oil on them.

Over medium low heat, in 2tbsp oil. Sauté onions in a saucepan, about 2 minutes.. Stir in ginger, garlic, green chilli, about 2 minutes. Add capsicum, fry about 2 minutes. Sir in chilli sauce, ketchup, kashmiri chilli powder, cook for 2 more minutes, stirring now and then.

Add 2c water, let it boil. Dissolve corn starch in a tbsp water, add this the saucepan, Whisk to remove lumps. Add the fried idli pieces, cook for a couple of minutes. Salt to taste.

Turn off the heat. Garnish with cilantro. Tasty spicy appetizer is ready to taste and serve. Enjoy.