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Idly deep fried and sauteed in Chinese sauces
Published On: 04 Jul 2006
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
malayalam: Kuda mulagu
kannada: donne menasinakaayi
hindi: Simla Mirch
Bengali: Shimla Mirch
Marathi: Dhobli Mirchi
Punjabi: Simla Mirch
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
Bengali: Laban / Noone
Deep fry the idlies in very hot oil and fry till crisp and golden brown from outside. Remove and cool.
Heat a little oil in a pan or a kadai.
Add chopped garlic, ginger and onions. Fry till glacy.
Add capsicum pieces and fry for a min.
Add red chilli paste and saute.
Add all the other sauces and fry well.
Add the colour, vinegar and ajinomotto.
Add salt and pepper and saute.
Add the idli pieces and mix well, till all the pieces are coated well with masala.
Mix in 3/4 of the spring onions.
Garnish with the remaining spring onions.
:- Serve hot.
:- Makes an excellent cocktail snack, for this cut idli into bigger pieces and continue recipe as above and serve with toothpicks.
I had a roommate long time ago in CMS with your name. Pls let me know if you are the same person. The recipe is really good. Thanks Jaime!
Very easy to make snack. Thanks Babita
Very good, easy to make and tasty . My family loved it.
Very yummy and tastey.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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