Updated: Jun 21, 2020
Idly – 4 no
Maida flour – 2 tsp
Corn flour – 1 tsp
Onion – 1/2 cup (chopped)
capsicum - 1/2 no. (chopped)
Ginger garlic paste – 1/2 tsp
Soya sauce – 2 tsp
Tomato sauce – 1 tbsp
Oil/ghee – 5 tbsp
Salt – 1 tsp
Coriander leaves – 2 tbsp (chopped)
1. Cut idly into small pieces and keep aside.
2. Heat oil in a tawa, add chopped onion, ginger garlic paste, and fry well until translucent. Then add capsicum and cook until it is semi cooked.
3 In a bowl add soya sauce, tomato sauce, cornflour, salt and water and mix well.
4. Dip the idli pieces and fry it in ghee or oil and allow it to cool.
5. Now, add the remaining sauce to the onion mixture.
6. Finally add the fried idli to the onion mix and cook it for 2 minutes.
7. Garnish with coriander leaves and serve hot with sauce or raita
Nutritional highlights of the recipe–Idli provide carbohydrate and protein. Garlic is good source of phosphorus and vitamin C. Coriander leaves provide vitamin A, vitamin C and potassium. Tomato sauce is rich in vitamin A and potassium. Soya sauce is rich in sodium.