Left over idli typically become upma next day or end up in the trash. An idea came to me that why not use schezwan sauce to spice things up a bit and create schezwan Idly fry. I love schezwan fried rice and noodles, which triggered this idea :-) Ofcourse you can make this dish with fresh idlies too :-) I kept on postponing this recipe and finally here it is...It was colourful, awesome and tastes yummy (as certified by my husband) :-) Enjoy different type of idly fry and let me know your feedback :-)
INGREDIENTS:
Leftover idlies / fresh idlies - 5 to 6
Onion - 1 finely chopped
Tomato - 1 finely chopped
Grated ginger - 1 tsp
Schezwan sauce - 1 1/2 tsp
Coriander leaves - 1 tsp finely chopped
Salt - as needed
To temper:
Olive oil - 1 tsp
Cumin seeds - 1/2 tsp
HOW TO MAKE:
Cut idlies into cubicles. Heat oil in a kadai add chopped onions and grated grated ginger. Fry until the nice aroma comes then add chopped tomatoes. Blend well until the tomatoes get mushy.
Add schezwan sauce blend well for a min. Add cubicles idly pieces and mix well with spatula without breaking it. The masala should get blend well with all the pieces of idly.
Garnish with chopped coriander leaves.
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