Indi-fusion cuisine is what I would like to call this dish. Taking the best from Chinese flavours and combining it with the wholesomeness of Indian food…gets you a recipe called “Schezwan Idli” ! Great as an evening snack or even as brunch. It’s filling, tasty and healthy as well. Children especially will love this Chinese version of the humble South Indian Idli.
- Prep Time
- Cook Time
- 12 idlis
- Difficulty Level Easy
- Ready Idli dough/atta
- 1 tbsp oil
- Finely chopped carrots 1 tbsp
- Finely chopped french beans 1 tbsp
- Finely chopped capsicum 1 tbsp
- Finely chopped onion 1 tbsp
- 2 tbsp schezwan sauce
- salt to taste
- In a non-stick pan heat 1/2 tbsp oil on high flame.
- Add all the finely cut vegetables for a minute.
- Stirring continuously, add in the schezwan sauce to the veges and add salt to taste. Take off from heat after 3-4 minutes and cool down.
- Grease the idli moulds with a little oil.
- Add half a ladleful of idli batter in each hollow, followed by one spoon of the vegetable mix.
- Cover it with half a ladleful of batter again.
- Steam the idlis in an idli cooker or normal cooker without whistle for 25 minutes.
- Let them cool for 2-3 minutes after you open the lid.
- Serve hot with the chutney or sauce of your choice. They taste great without any accompaniment too!
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..