When it comes to fusion, the Indo-Chinese flavors go really well with the traditional South Indian dishes. Be it be chinese dosa, jini dosa or this cool variant, i.e. Chinese Idli fry. This is a quick recipe as the idli is the instant rava idli and cooks within almost 30 minutes. This is really good and healthy recipe for breakfast or evening snacks. Note this recipe and try this mouth-watering fusion recipe today..
Ingredients:
roasted Semolina/ thick rava - 1 cup
curd- 1 cup
salt- to taste
water- as per requirement
baking soda- a generous pinch
chopped curry leaves- 10-15
green chili paste- 1 tsp
oil- 1 tbsp
chana dal- 1 tsp
urad dal- 1 tsp
mustard seeds- 1 tsp
turmeric powder- 1/4 tsp
tomato ketchup- 2 tbsp
soya sauce- 1 tsp
carrots finely chopped- 1/2 cup
cabbage finely chopped- 1/2 cup
sweet corn kernels boiled- 1/2 cup
green peas boiled- 1/2 cup
red chili powder- 1 tsp
rock salt- to taste
vinegar- 1 tsp
sugar- to taste
Procedure:
Mix roasted rava with curds. Mix well. Add salt, curry leaves and green chili paste. Mix well. Keep aside to rest for 10 minutes.
Rava will absorb the water part of curd. Now, add water as per the requirement to make the batter a perfect idli batter. Add baking soda and mix well in one direction only. Immediately add the mixture to the greased idli tray to make the idlis. Preheat the idli maker/ steamer. Add the idli stand to it and steam for about 15 minutes on high flame. After 15 minutes check if idlis are done by inserting a knife in it. If it comes out clean, the idlis are ready.
Till the idlis are steaming, lets make the sauce. To make sauce, heat oil in kadhai.
Add mustard seeds. Let these crackle.
Add haldi powder, chana dal and urad dal to add the crunch.
Add curry leaves, tomato ketchup, soya sauce, cooked carrots and cabbage. Add vinegar and sugar.
Add sweet corn and green peas. Add red chili powder and rock salt.
Add the steamed idlis. I had made button idlis, hence, I did not cut these. If normal sized idlis are made, cut in 4 and then add to mixture.
Mix well and serve with a spring of coriander.
No comments:
Post a Comment