Schezwan idli recipe | Left over idlis cooked in spicy schezwan sauce – Recipe of Schezwan idli with full video and step by step pictures.
Idli is a popular South Indian breakfast recipe. Apart from consuming fresh idlis with chutney and sambar, we make few interesting recipes with leftover idlis too. Very recently I updated the schezwan sauce recently with full video. We usually make Schezwan noodles or schezwan fried rice using it. Also, there are many more recipes available in the net using schezwan sauce.
Since I had leftover idli I thought, I will make this simple Schezwan Idli. This is the best evening snack for kids or you can make it for their lunch box too. Leftover idlis will be perfect for making this Schezwan Idli. The main ingredients of this recipe are Idli and schezwan sauce You can add vegetables like capsicum, carrot, and cabbage to make it healthy.
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Schezwan Idli recipe
Schezwan idli recipe
Ingredients
- 4 idlis
- 2 tbsp spring onion whites
- 2 -3 tsp schezwan sauce
- 2 tbsp oil
- 2 tbsp capsicum
- 1 tbsp spring onion greens
Instructions
- Cut the idlis into 4 pieces.
- In a pan add 1 tbsp oil and saute the idlis for 3-4 minutes. This step is optional. You can skip this too.
- Once all the idlis are coated well in oil and turns slightly brown take it out and keep aside.
- In the same pan add 1 tbsp oil and add spring onion whites. If you don’t have spring onion, you can use finely chopped onions too.
- Saute the spring onion whites for 1-2 minutes.
- Add the capsicum to this and saute this for a minute.
- I used red and yellow capsicum.
- Add 2 tsp of schezwan sauce. If you want a lttle spicier, you can add 1 tsp extra too.
- Mix well and add the idlis now.
- Gently mix and evenly coat all the idlis in the sacue.
- Cook for a minute in high flame.
- Switch off and garnish with spring onion greens.
- Schezwan Idli is ready to serve.
Video
Notes
- Cut the idlis into 4 pieces.
- In a pan add 1 tbsp oil and saute the idlis for 3-4 minutes. This step is optional. You can skip this too.
- Once all the idlis are coated well in oil and turn slightly brown take it out and keep aside.
- In the same pan add 1 tbsp oil and add spring onion whites. If you don’t have spring onion, you can use finely chopped onions too.
- Saute the spring onion whites for 1-2 minutes.
- Add the capsicum to this and saute this for a minute.
- I used red and yellow capsicum.
- Add 2 tsp of schezwan sauce. If you want a little spicier, you can add 1 tsp extra too.
- Mix well.
- Add the idli to this now.
- Gently mix and evenly coat all the idlis in the sauce.
- Cook for a minute in high flame.
- Switch off and garnish with spring onion greens.
- Schezwan Idli is ready to serve.
- You can add thinly sliced cabbage and carrots along with the capsicums.
- If the Idlis are too soft, keep them in the refrigerator for 30 minutes and then proceed.
- Left over idlis works well for schezwan idli.
