Schezwan Idli

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Serves
    • 12 idlis
    • Difficulty Level

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.

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Recipe Rating

  • (5 /5)
  • 1 rating

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Ingredients

  • 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

Instructions

  1. In a non-stick pan heat 1/2 tbsp oil on high flame.
  2. Add all the finely cut vegetables for a minute.
  3. 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.
  4. Grease the idli moulds with a little oil.
  5. Add half a ladleful of idli batter in each hollow, followed by one spoon of the vegetable mix.
  6. Cover it with half a ladleful of batter again.
  7. Steam the idlis in an idli cooker or normal cooker without whistle for 25 minutes.
  8. Let them cool for 2-3 minutes after you open the lid.
  9. Serve hot with the chutney or sauce of your choice. They taste great without any accompaniment too!

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