Schezwan idli recipe
Leftover Idlis sauted in Hot and spicy Schezwan sauce
Servings: 1
Ingredients
- 4 idlis
- 2 tbsp spring onion whites
- 2 -3 tsp schezwan sauce
- 2 tbsp oil
- 2 tbsp capsicum
- 1 tbsp spring onion greens
Instructions
- Cut the idlis into 4 pieces.
- In a pan add 1 tbsp oil and saute the idlis for 3-4 minutes. This step is optional. You can skip this too.
- Once all the idlis are coated well in oil and turns slightly brown take it out and keep aside.
- In the same pan add 1 tbsp oil and add spring onion whites. If you don’t have spring onion, you can use finely chopped onions too.
- Saute the spring onion whites for 1-2 minutes.
- Add the capsicum to this and saute this for a minute.
- I used red and yellow capsicum.
- Add 2 tsp of schezwan sauce. If you want a lttle spicier, you can add 1 tsp extra too.
- Mix well and add the idlis now.
- Gently mix and evenly coat all the idlis in the sacue.
- Cook for a minute in high flame.
- Switch off and garnish with spring onion greens.
- Schezwan Idli is ready to serve.
Notes
1.You can add thinly sliced cabbage and carrots along with the capsicums.
2. If the Idlis are too soft, keep them in the refrigerator for 30 minutes and then proceed.
3. Left over idlis works well for schezwan idli.
