Chinese Stuffed Idli

Name: Chinese Stuffed Idli
Yield: 4-steamed & 4-fried Idli
Cuisine: Indian
Ingredients: 1/2 kg Idli batter; As per taste Salt; 1/2 tsp asafoetida; as required Ghee to grease idli plates; For Stuffing:-; 2 tbsp Cabbage thinly sliced; 2 tbsp Carrot thinly sliced; 2 spring onion chopped; 1 Green capsicum thinly sliced; 1 tomato removed pulp & thinly sliced; 5 garlic pods thinly sliced; 1/2 inch ginger sliced; 1 green chilli chopped; 1 tsp chopped coriander stem; 1 tbsp Schezwan Sauce; 2 tsp olive oil; As per taste Salt; as required Oil to fry Idlis; as required Schezwan Coconut Chutney; 1 tbsp roasted gram dal; 3 tbsp grated coconut; 1 tbsp Schezwan Sauce; as per taste Salt

Ila Palan @cook_13410672

Mumbai

#magicalchef
#fusionweek
Chinese Stuffed idli is my innovative recipe,it is a combination of south Indian cuisine & Chinese cuisine, using 2- techniques Steamed & Fried. This Indo-Chinese fusion recipe is very tasty and easy made.

Ila Palan @cook_13410672

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Ingredients

1-hour

4-steamed & 4-fried Idli

1/2 kgIdli batter
As per tasteSalt
1/2 tsp asafoetida
as requiredGhee to grease idli plates
For Stuffing:-
2 tbsp Cabbage thinly sliced
2 tbsp Carrot thinly sliced
2spring onion chopped
1Green capsicum thinly sliced
1tomato removed pulp & thinly sliced
5garlic pods thinly sliced
1/2 inchginger sliced
1green chilli chopped
1 tspchopped coriander stem
1 tbspSchezwan Sauce
2 tsp olive oil
As per taste Salt
as requiredOil to fry Idlis
as requiredSchezwan Coconut Chutney
1 tbsproasted gram dal
3 tbspgrated coconut
1 tbsp Schezwan Sauce
as per tasteSalt

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Steps

1-hour

1

For Stuffing heat oil in a pan add garlic, ginger,chilli, onion and sliced vegetables, salt & Schezwan Sauce and stir fry on high flame for a while and turn off-gas. Keep stuffing crunchy.
2

Grease Idli plates with ghee and pour little idli batter in greased idli plates and in center stuff little prepared stuffing with spoon and cover with idli batter till top and steam for 10-minutes in idli cooker.
3

Unmould idlis and fry 4 Idlis till brown and crispy, Cut idlis from center.
4

Arrange idlis alternate one steamed & one fried like flower and serve hot with Schezwan coconut Chutney.
5

Grind coconut, roasted gram dal Schezwan Sauce and salt and little water as needed in a mixer grinder into smooth Chutney.