Preparing the idlis: Cut the leftover idlis into bite-sized cubes and set aside.

Preparing the batter: In a mixing bowl, combine cornstarch, all-purpose flour, ginger-garlic paste, black pepper powder, and salt. Gradually add water to form a thick, smooth batter.

Coating the idlis: Dip the idli cubes into the batter, ensuring they are evenly coated on all sides. Set aside

Frying the idlis: Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the batter-coated idli cubes into the oil. Fry them until they turn golden brown and crispy on all sides. Use a slotted spoon to remove the idlis from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

Preparing the sauce: In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions, diced bell peppers, and slit green chilies. Sauté the vegetables until they are slightly softened but still have a bit of crunch.

Adding the aromatics: Add the ginger-garlic paste to the pan and cook for a minute or two, stirring frequently to prevent it from burning.

Incorporating the sauces: Add the soy sauce, tomato ketchup, and red chili sauce to the pan. Mix well to combine the ingredients and let the mixture cook for a couple of minutes.

Seasoning: Add sugar and salt to taste. Stir to combine the ingredients and let the sauce simmer for a few minutes to allow the flavors to meld.

Thickening the sauce: Slowly pour the cornstarch and water mixture into the pan while stirring continuously. Cook until the sauce thickens.

Combining the idlis with the sauce: Add the fried idli cubes to the pan and gently toss them in the sauce, ensuring that each piece is evenly coated.

Garnishing: Remove the pan from the heat and transfer the Chilli Idli Fry to a serving platter. Garnish with chopped spring onions.