Schezwan Masala Idli Fry

Name: Schezwan Masala Idli Fry
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 Idlis (each cut into 6 pieces depending upon the size); 1 green chilli chopped; 1 green capsicum chopped; 1 onion chopped; 1 medium tomato chopped; 2 tablespoon corn kernels boiled; 1/2 teaspoon oregano; 2 whole red chillies; 1 tablespoon schezwan sauce; 1 teaspoon white vinegar; 1 tablespoon grated coconut; 10 curry leaves; 1 tablespoon chopped coriander leaves; 1 teaspoon mustard seeds; 1 teaspoon fresh ginger-garlic paste; 1/2 tsp or to taste salt; 2 tablespoons oil (preferably coconut oil)

Sanchita Mittal @sm_thechef

Delhi

#goldenapron
#post4
#risenshine

Schezuan Masala Idli Fry is a delicious and unique fusion recipe which can be served as a breakfast, an evening snack or a party dish.
The best part is that you can also prepare this when you have leftover idlis.
Idli fry recipe - my way

#goldenapron
#post4
#risenshine

Sanchita Mittal @sm_thechef

Delhi

#goldenapron
#post4
#risenshine

Saved

Ingredients

15 minutes

4 servings

8Idlis (each cut into 6 pieces depending upon the size)
1green chilli chopped
1green capsicum chopped
1onion chopped
1medium tomato chopped
2 tablespooncorn kernels boiled
1/2 teaspoonoregano
2whole red chillies
1 tablespoonschezwan sauce
1 teaspoonwhite vinegar
1 tablespoongrated coconut
10curry leaves
1 tablespoonchopped coriander leaves
1 teaspoonmustard seeds
1 teaspoonfresh ginger-garlic paste
1/2 tsp or to tastesalt
2 tablespoonsoil (preferably coconut oil)

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Steps

15 minutes

1

Cut each idli into 6 pieces depending upon the size of the idlis.
2

Heat 1 tablespoon oil in a pan and shallow fry the idli pieces with salt according to taste and keep them aside.
3

Now heat the remaining oil in a pan, add mustard seeds, curry leaves, green chillies and sauté for 30 seconds.
4

Add chopped onion, capsicum, whole red chillies and sauté well.
5

Add the tomatoes and sauté until the tomatoes are cooked and mushy.
6

Add the corn kernels and oregano and mix well.
7

Then add the fried idli pieces, ginger garlic paste, schezwan sauce, grated coconut and half cup of water and mix well gently by turning the idlis upside down carefully.
8

Garnish with chopped coriander leaves.
9

Do the plating and serve hot with ketchup or coconut chutney.