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Main Ingredients | Idli batter, Salt |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 cups idli batter
- Salt to taste
- 2 tablespoons oil + for greasing
- 2 medium green capsicums, cut into 1 inch square pieces
- 2 medium yellow capsicums, cut into 1 inch square pieces
- 2 medium red capsicums, cut into 1 inch square pieces
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon chaat masala
- ½ teaspoon dried mango powder
- Crushed black peppercorns to taste
- 1 teaspoon gunpowder
Method
- Heat sufficient water in a steamer.
- Take idli batter in a bowl, add salt and mix well.
- Grease a mini idli mould with oil and pour the batter into each dent with a tablespoon.
- Keep the mould in the steamer and steam till fully done.
- Take the mould out of the steamer and let it cool. Remove the idlis from the mould and keep on a plate.
- Skew onto each skewer, a green capsicum pieces, a mini idli, a red capsicum piece, a mini idli and lastly a yellow capsicum piece.
- Heat oil in a non-stick wok and add turmeric powder, red chilli powder, chaat masala powder, dried mango powder, crushed black peppercorns and gun powder and mix well.
- Add the skewers and toss till they are completely coated.
- Arrange them on a serving platter and serve warm.
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