Making a Chinese-style Chilli Idli is the easiest way of consuming leftover Idlis. Of course, one always has the liberty to experiment with sauces or throw in any veggies of your choice! The best part is, you can make this under 10 minutes of cooking time. Be it a midnight snack, or evening hunger pangs; Chilli Idli (Chinese Idli) is always a good idea! Below is my take on a tangy, hot & spicy version of this fusion dish.
Directions
0/0 steps made- Cut each Idli in 4 parts. You may deep fry the Idlis for a crunchy texture, or use the steamed ones as is. Keep it aside for now.
- Cut all the vegetables in thinly sliced sticks, each measuring approx half an inch in length.
- Heat butter in non-stick pan, add chopped garlic and sauté until golden brown.
- Add green chillies, vinegar, & soy sauce. Sauté for about half a minute.
- Now add all the chopped vegetables, let it cook for two minutes.
- Add red chilli sauce and Schezwan Chutney, mix the vegetables thoroughly and keep sautéing for a minute. Adjust the salt, if required.
- Finally, throw in the Idli pieces and mix them nicely with the sauce. Cover the pan for about two minutes.
- Sprinkle with scallion and serve hot.
Also read: Chicken/ Vegetable Pasta (Recipe) By The Hungry Cancerian
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