Recipe: Chinese Idli

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·        Fermented idli batter (available at any grocery store)
·        1 capsicum, sliced
·        1 onion, sliced
·        2 green chillies, slit
·        Spring onions (optional)
·        Refined oil
·        Ketchup- tomato, green chilli
·        Soy Sauce
·      Salt, red chilli powder

·        Take an idli maker and grease the surface of each mould with a little oil. Pour the batter into each mould till half full (do not fill up the mould to the brim). Steam this in a pressure cooker for fifteen minutes (don’t put the whistle)
·       Take the idli out, let it cool and dice it into medium sized pieces
·        In a kadai, heat some refined oil and add the sliced onions, capsicum and green chillies. Sauté for 2 minutes till they are shallow fried.
·        Add a pinch of red chilli powder, soy sauce, tomato and little green chilli ketchup to the vegetables and stir.
      Toss the diced idli on top, mix well. Add salt to taste. Serve hot. 


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