This is a kids special breakfast. Idli is not only healthy, but also a very versatile dish. Since it is bland it can be incorporated in various cuisines. Creativity and of course family preferences are the only limits.
Few years back when I made this for the first time, my daughter who is not that fond of idlies said ‘ Amma, now you should go for Master Chef contest’….:)

Ingredients for Schezwan sauce

2 tbsp sesame oil
2 tbsp Chopped Garlic
2 tbsp Chopped Ginger
2 tbsp Chopped Coriander roots or celery
¼ cup Chopped Spring onions (White Portion)
to taste Salt
¼ cup Red Chilli Paste
½ cup Finely Chopped Spring Onions Stalk
3 tbsp Tomato Ketchup
1 tbsp Vinegar
to taste Salt

For Red Chilli Paste
Whole red chillies – 1/4th cup( 15-16)
Vinegar- 2 tsp
Water- 1/2 cup

Idli- 16
Sliced carrots- 1 cup
Diced Capsicum- 1/2 cup
Chopped spring onion
( white portion)- 1/4th cup
Chopped spring onion leaves- 1/2 cup
Oil- 1 tbsp
Salt to taste

Method

Method

Red Chilli Paste

Heat water in a pan add vinegar, red chilies cook it for 15 minutes, let it cool down put it in the blender and make a paste.

Schezwan Sauce

In a pan, heat oil . Add chopped garlic, chopped ginger,chopped celery, chopped spring onions ¼ cup, salt to taste and sauté for few mins.

Now, add red chilli paste ¼ cup and stir well. Sauté for few mins.
Now add tomato ketchup 3 tbsp, vinegar 1 tbsp and cook for a while.
Schezwan Sauce is ready.
You will need only 4-5 tbsps of the sauce. Transfer the remaining sauce to a clean container and store it in the fridge.

Chop Idli into cubes.
Heat oil in a pan. To the hot oil, add chopped spring onion( white portion) and sauté for a min on a high flame. Add carrots and capsicum and salt to taste and continue to sauté on a high flame for few mins till the vegetables are just cooked. It’s important that the vegetables remain crisp.

Add 4-5 tbsps of schezwan sauce and mix well. Add the cubed idlies and stir fry for a min on a high flame.

Serve hot garnished with spring onion greens:)