Idli is one of the most eaten food in India. This steamed rice cake is delicious when served with piping hot sambar and a variety of sauces. It applies to a wide range of palate, it is a favorite casual food and it is considered as an intestinal-friendly staple food. This can be done for breakfast, lunch or dinner and you will never be bothered by it. But have you ever considered giving the humble Idli an unusual Indo-Chinese twist? If not, watch this video of Chef Ranbir Brar. She has an interesting pepper idli (yes, you read that right) recipe.
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Chef Ranbir Brar Pepper Idli preparation time is about 15 minutes, and cooking time is 20-25 minutes.
Here are the ingredients:
For fried idli:
2 tablespoons corn starch or arrowroot powder
2 tablespoons fine flour
6 teaspoons vinegar
Oil for frying
2 tablespoons oil
1 inch ginger – cut
1 clove garlic – powder
1 medium onion
1 tbsp fresh green chillies – chopped
1½ tablespoon soy sauce
2 tablespoons tomato ketchup
1 tablespoon red pepper sauce
1 medium capsicum – medium cut
Table spoon thick corn-starch slurry
Spring onion – cut
In a bowl add corn-starch / arrowroot, fine flour, vinegar, salt, water and mix everything well.
Now, add the chopped idlis one by one to the batter and then fry over medium heat till half done.
Remove and set aside.
A sauce is almost ready then fry in hot oil until golden brown and crispy.
Heat oil in a pan or skillet and fry with ginger, garlic, onion, green chillies on high heat for one minute.
Now, add the soy sauce and caramelize it on high heat for half a minute.
Then fry once with tomato ketchup, red chilli sauce.
Then add capsicum and fry on high heat for one minute.
Add some water and a thick corn-starch slurry
Mix it once then add the fried idli and toss the sauce properly.
Continue cooking for one minute and serve hot on a plate and garnish with spring onions.
Watch the video here:
Interesting dish, isn’t it? So, go to the kitchen and go. Make this Indo-Chinese dish and enjoy it with your near and dear ones.