I love basic idli fry and I love it so much that I whenever I make idli I make some extra so as to enjoy them later. This time I gave a Chinese makeover to the leftover idlis and all I can say is that is so very perfect for monsoons -spicy, tangy and hot:-) I made schezwan sauce months back and it was one of my popular post. I use the same sauce to make this dish and yummy is word. This is quick party snack and will be enjoyed by everyone. I will quickly move to the recipe.
- 5-8 idlis
- 3 green chillies slit
- 1 tomato chopped
- 2 onions chopped
- 5-8 curry leaves
- 1 tablespoon sesame seeds
- 1 tablespoon mustard seeds
- Salt to taste
- 1 tablespoon coriander powder
- 1 teaspoon lime juice
- 4 tablespoon schezwan sauce
- ½ teaspoon sugar
- 1 tablespoon soy sauce
- 2 tablespoon oil
Level of difficulty Difficult
Preparation time 7mins
Cooking time 5mins
Cost Average budget
Heat oil in a pan and add mustard seeds. Let it crackle.
Then add curry leaves and green chillies. Wait for 20 seconds.
Mix in onions and sauté till onions are half cooked.
Mix in tomato, coriander powder, idli, salt and sugar. Stir well and cooked covered for 1 minute.
Then add in the schezwan sauce ,soy sauce, lime juice and stir. Cook covered for 1 minute.
Lastly coat the idlis with sesame seeds and serve.
Do not overcook onions as it will turn mushy.
Add bell peppers with onion for added taste.
Increase or decrease the use of schezwan sauce as per taste.