An exciting, savoury fusion dish.

SCHEZUAN IDLI
FOR THE SCHEZUAN SAUCE
1Tsp oil
1tsp finely chopped garlic
¼ tsp finely chopped green chillies
1 tsp grated ginger
2 tsp finely chopped onions
½ tsp finely chopped celery
1tsp vinegar
1 tsp corn flour dissolved in 2tsp of water
½ tsp sugar
Salt to taste
FOR THE PASTE (for the schezuan sauce)
3 whole dry red chillies, broken into pieces
3 cloves garlic, roughly chopped
FOR THE PASTE (for the schezuan sauce)
Boil 1 cup of water
Add the red chillies and garlic and cook for 4 to 5 minutes. Cool.
Drain out the water. Grind into a smooth paste in a mixer using a little water. Keep aside.
FOR IDLI
1 cup semolina
1 cup curd
A pinch of sugar & salt
½ tsp oil
1 tbsp Eno fruit salt
Little water
Mix all the above ingredients together and pour in to greased idli vessel. Microwave for 5 minutes.
Idli is ready.
FOR THE SCHEZUAN SAUCE
Heat the oil in a wok, and the garlic, green chillies, ginger, onions, and celery and stir fry for a minute.
Add the prepared paste and stir fry for another minute.
Add the vinegar and ½ cup of water and bring to a boil.
Add the corn flour mixture, sugar and salt and cook till the mixture thickens, while stirring continuously. Keep aside.
HOW TO PROCEED
In a serving dish, place steamed idlies and pour schezuan sauce on it.
Serve immediately.
Handy tips: 1. Instead of steamed idli you can use fried idli also.
2. Tofu (soya paneer), fried can also be added, as per taste. (Optional)