Chinese Idli
Traditional south indian idlis with a twist of chinese taste.This is a fusion of north and south Indian recipe. Serve as a snack or starter. Tastes delicious with schezuan sauce!
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
-
leftover idlis or cook fresh rava idlis |
* |
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
onions
thinly sliced |
|
| 1 | cup |
cabbage
shredded |
|
| 1 | cup |
carrots
thinly sliced |
|
| 1 | each |
sweet red bell peppers
capsicum, thinly sliced |
|
| 1 | tablespoon |
chili sauce
green |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground powder to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
-
leftover idlis or cook fresh rava idlis |
* |
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
onions
thinly sliced |
|
| 237 | ml |
cabbage
shredded |
|
| 237 | ml |
carrots
thinly sliced |
|
| 1 | each |
sweet red bell peppers
capsicum, thinly sliced |
|
| 15 | ml |
chili sauce
green |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground powder to taste |
*
|
Directions
Cut the idlis into 4 equal parts and keep aside.
Heat the oil in a pan, add the onions and sauté until they turn golden brown in colour.
Add the carrots, cabbage and capsicum, mix well and sauté for 5 minutes.
Add the sauce, salt and black pepper and mix well and sauté for 1 minute.
Add the idlis, mix well and sauté for 2 minutes.
Serve hot by garnished with spring onions.
