Here is how you can transform one of the most common South Indian breakfast recipe Idli, into an appetizing party starter. If you have some leftover idlis, cut them into cubes, sauté in oil and inject some Oriental style excitement into it, with vinegar, soya and other sauces, and chunky veggies too. Not just youngsters but adults too, are sure to enjoy this Idli Chilli.
|Idli cubes||2 Cup (32 tbs)|
|Red chilli sauce||2 Teaspoon|
|Oil||3 1/2 Tablespoon|
|Finely chopped ginger||2 Teaspoon (adarak)|
|Finely chopped garlic||2 Teaspoon (lehsun)|
|Finely chopped green chillies||2 Teaspoon|
|Onion cubes||1/2 Cup (8 tbs)|
|Capsicum cubes||1/2 Cup (8 tbs)|
|Tomato ketchup||2 Tablespoon|
|Soya sauce||1 Teaspoon|
|Finely chopped spring onions||2 Tablespoon (whites and greens)|
|Finely chopped spring onions||1 Tablespoon (for garnish)|
Heat 2 tbsp of oil in a broad non-stick pan, add the idli and sauté on a medium flame for 3 to 4 minutes or till it turns light brown in colour. Keep aside.
Heat the remaining 1½ tbsp oil in a broad non-stick pan, add ginger, garlic and green chillies. Sauté on a medium flame for a few seconds.
Add onions and sauté on a medium flame for 1 minute.
Add capsicum and sauté on a medium flame for 1 more minute.
Add tomato ketchup, sugar, vinegar, soya sauce, red chilli sauce and salt mix well. Cook on a medium flame for 1 minute, while stirring continuously.
Add the sautéed idlis and spring onions, mix gently and cook on a medium flame for 1 to 2 minutes, while tossing occasionally.
Serve immediately garnished with spring onions.