Wednesday, April 13, 2016

Chinese Idli

So the other day we had some leftover idli batter at our place. Now even though I love south- indian food, I just can’t bring myself to have the same sambhar (lentils cooked with veggies) and coconut chutney (sauce) the next day.

Hence, I decided to cook some steaming hot idlis but with a twist.

This recipe is originally my sister’s, but I cooked this dish with a few changes of my own. I personally savor these idlis and my dear husband and father-in-law also appreciated them.
You can have it for breakfast or as an evening snack. Women, this is a wonderful and easy dish to keep on your menu for your next get together. Also, kids will love to have it in their tiffin boxes since it is a pleasant change from the conventional masala idli that is cooked with curry leaves and black mustard seeds.

Hope you guys enjoy it as much as I did.

INGREDIENTS (serves 3)
6 idlis (each cut into quarters)
1 tbsp of ginger garlic paste
1 onion (thinly sliced)
1 tomato (chopped)
2 capsicums (thinly sliced)
1 spring onion (chopped)
3 tbsp tomato puree
3 tbsp tomato ketchup
Salt to taste
1 tsp pepper
1 tsp garlic chili seasoning
2 tbsp oil

Put oil in a wok. Add sliced onions to it.

Wait for the onions to get golden brown and then add ginger garlic paste. Cook for two minutes.

Add chopped tomatoes and salt and cook till tomatoes become tender.

Add ketchup and pepper and stir well.

Add idli quarters and sliced capsicum and give it all a good stir. Cook for a minute.

Tip in the tomato puree and garlic-chilli seasoning. Cook for another two minutes.

Sprinkle the chopped spring onion leaves, switch the flame off, and cover the wok for a few minutes before serving hot.


You can make rice or suji (semolina) idlis as per your liking.

If you do not have garlic-chilli seasoning, you can simply add chilli flakes.

You can also add some soy sauce and some green chilli sauce to it for added flavour.

You can pack this dish with nutrition by adding veggies like carrots and beans to it. The kids won’t mind it.

Happy Cooking!!!

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