You must have had plenty of idli varieties but have you tried this Indo-Chinese idli yet?
It was just yesterday that my mother made loads of rava idli for lunch. For the unversed, idlis are steamed rice cakes which are usually served with a side of coconut chutney and tangy sambhar. This is a classic South Indian dish that has gradually become a popular breakfast staple across the country. The soft and mushy idlis literally melt in the mouth once they are dipped in a bowl full of sambhar. It has happened plenty of times that my mother ends up making a lot of idli that we find hard to finish and has to go back into fridge. Now, a problem that we commonly face at home is that there’s a lot of leftover idli but hardly any sambhar or chutney to go with it.
Due to this, we either eat it with some tomato ketchup or simply, gobble down plain idlis without any condiment. In such a scenario, we always look for ways to make our meals more interesting and tasty. Recently, I realized that leftovers can be a boon rather than a bane. Carefully sliced idlis can be tossed in a hot sauce and there you have an entirely new dish to savour the next day. This idea emerged from home chef Sonia Sarpal’s unique Schezwan Honey Chilli Idli.
We never thought idli could taste this way but this Chinese twist to the dish has blown our minds away. Would you like to try it? Here’s the detailed recipe.
Source: SlurrpApp And Sonia Sarpal/Instagram
Schezwan Honey Chilli Idli
For shallow frying
For the semi thick curry