Vegetable Fried Idli
Vegetable Fried Idli is an interesting Indo-Chinese dish made with leftover or fresh Idlis.This is a great evening snack or kids lunch box recipe.
Measuring cup used 1 cup = 250ml
- 5 left over idlis
- 1 tablespoon oil
- 1 tablespoon ginger garlic paste
- 1 small onion thinly sliced
- 2 cups mixed vegetables (carrot, bell pepper, cabbage)
- 1 tablespoon soya sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- salt and pepper as per taste
- spring onions for garnish
Take leftover Idlis. In a pan add some oil and fry till there are golden brown. This step is optional.
Once they cool down, cut them into long rectangular pieces and keep aside.
Stir Fry :
In a skillet or wok, heat 1 tablespoon of the sesame or olive oil over medium high heat.Add the ginger garlic paste and saute for 30 secs or until aromatic.
Then add onions and cook about 2 minutes till onions turn soft.
Then add carrot, bell pepper, cabbage and stir fry on high flame till the vegetables are tender and crispy.
Then add soy sauce ,tomato ketchup ,vinegar and mix well.
Add the idli, salt and ground black pepper to this and gently toss them until the idli are coated well with the sauces. Cook covered on low flame for 2-3 minutes and turn off the stove.
Tips & Variations
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
- Idlies can be refrigerated for 2-3 days or can be frozen for a month.
- You can also cut idli into bite sized cube shape
- You can also coat idli's with cornstarch batter like gobi Manchurian , deep fry them, and then toss them in sauces.
- You can make this dish using rava idli as well.
- If you are using fresh idli for this recipe then refrigerate for an hour and then prepare.
Calories: 156kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Sodium: 10mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2186IU | Vitamin C: 27.1mg | Calcium: 22mg | Iron: 1.8mg