10 - 15 Minutes
20 -25 Minute
3 - 4 Portions
10, quartered (preferably made a day before)
1, roughly chopped
2 stalks, chopped
1 - 3, chunks
Quarter the idlis. Heat 1 tbsp oil in a non-stick pan and sauté till the idlis are crispy golden brown. Remove and set aside.
In a bowl, mix all the sauces and cornflour. Whisk well to ensure no lumps are formed.
On a high flame, heat the remaining 2 tbsp of oil in the same non-stick pan. Allow the oil to smoke, then add the capsicum and spring onions, tilt the pan so that the flame reaches the vegetables and toss.
(the vegetables will get flambéed; i.e. catch fire. Do not worry or panic as the flambé flame would extinguish as soon as the water from the vegetables evaporates.)
Add the whisked sauces to the pan, and heat for a minute, till it becomes thick.
Add the chopped chillies, salt, pepper and sautéed idlis. Stir well.