6-8 left over idlis (quartered into pieces)
2 tbsp maida
1 tbsp corn flour
1 tsp ginger-garlic paste
1 tsp green chilli paste
Less than 1/2 cup warm water
Salt to taste
For the sauce:
1/4 cup spring onions (finely chopped)
1/2 capsicum (finely sliced)
1 tbsp finely minced garlic
1/4 tsp finely minced ginger
1-2 finely chopped green chilies
1/4 tsp red chilli powder (preferably Kashmiri)
1/2 tsp soya sauce
1/4 tbsp chilli sauce
1 tsp vinegar
1 1/2 tbsp tomato sauce
1/2 tsp brown sugar (optional)
Salt as required
1 1/2 tbsp sesame oil
1 tbsp finely chopped coriander leaves (replaceable with spring onions)
1. In a heavy bottomed kadai, heat some oil.
2. In a bowl, mix maida, corn flour, salt, ginger-garlic and chilli paste and water to make a thick paste. Dip the idli pieces into the batter until they are well coated.
3. Drop the idli pieces into the hot oil and make sure you don’t crowd the kadai with idli pieces.
4. Reduce the flame and deep fry the idli pieces until they turn light brown. Towards the end, increase the flame and continue to fry them till they turn golden brown.
5. Remove the pieces and place them on a paper napkin.
6. Now, heat some oil in a large kadai and add the chopped garlic once the oil is hot. Sauté the garlic for a bit and then add the green chilli and ginger and continue to sauté.
7. Add the whites of the spring onions and sauté on high flame for 3-4 minutes, tossing them continuously.
8. Now, add the sliced capsicum and sauté for another 3 minutes.
9. Reduce the heat to medium and add brown sugar, soya sauce, tomato ketchup, chili sauce and vinegar. Blend the ingredients together and sauté for 2 more minutes.
10. Now, add 4-5 tablespoons of water and allow it to cook for 2 minutes.
11. Finally, add the deep fried idli pieces to the mixture and toss on high flame for 1-2 minutes.
12. Garnish with chopped spring onion greens or coriander leaves.