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!
leftover idlis or cook fresh rava idlis
sweet red bell peppers
capsicum, thinly sliced
freshly ground powder to taste
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.