Schezwan Idli
Updated: Nov 25, 2021
We’ve all made idli “dhokla” with leftover idlis using a tadka of curry leaves and haldi (turmeric powder).
Looking for another way to upcycle leftover idli ? Or just a quick, easy snack ? Make this recipe of Schezwan Idli… spicy, crispy, melt-in-the-mouth… all at the same time!
Time to take the humble idli to another level!
This recipe of Schezwan Idli works best with leftover idli from the previous day or atleast ones that have been prepared a few hours earlier, say 3-4 hours. Schezwan Idli is also a cheat’s recipe because we’re using store bought schezwan sauce.
Schezwan Idli makes for the perfect chai time or late evening snack, within literally no time!
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Serves: 2
Time taken: 5 minutes (given you have leftover idlis)
Ingredients to make Schezwan Idli
4-5 idli
1 capsicum
1 tbsp cooking oil
1/2 tsp mustard seeds
1 tbsp schezwan sauce (adjust to preference)
Ingredients for making Schezwan Idli
Cut the idli in to bite size pieces. Chop the capsicum in to smallish cubes.
* You could even choose to add sliced onions to this recipe.
Heat cooking oil in a frying pan and add mustard seeds. Once these splutter, add the idlis. Fry till the idlis turn golden and lightly crisp.
Add capsicum and within a minute or so add the schezwan sauce. Mix well and add salt if required. I didn't add salt, the salt from the idlis and schezwan sauce was sufficient for me.
Adjust the quantity of schezwan sauce to your preference.
Once the schezwan sauce coats the idlis well and is almost dry, your quick snack of Schezwan Idli is ready.
Serve hot!
Learn how to make Medu Vada / Urad Dal Vada - the savoury, crisp, spongy doughnuts too.
Take a look at the other Indian small plates recipes and quick & simple meal ideas.
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