Ever since Sowmya (a reader, who is a great photographer) asked me to come up with a vegetarian version by sending the sunny side up in these colorful capsicums, I really wanted to make something and post.
But never dared to try. Now a month back, I tried besan cheela within these and it tasted awesome.
I wanted to replicate the looks of sunny side up in the colourful capsicums. So came up with this idea.
It may not be great idea , but I am happy for trying 🙂 If you have tri coloured capsicums, you can make these for your kids as snack. You can also try the besan flour version.
I closed and cooked these so, it got fried downside and got steamed on the upper side. If you want, you can flip, but I wanted the batter to maintain its white colour, so I covered and cooked.
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 15 mins excluding batter prep | Cook time: 5 mins per batch | Serves: 3
Tri coloured capsicum - 1 in each colour
Idli dosa batter - 2 cups
Potato masala - ¾ cup
Coriander leaves - as need for garnish
Oil - As needed
- Slice the capsicum carefully without breaking. Use big and sharp knife. Let it be thick enough to hold the batter.
2. Heat a tawa and smear with some oil. Arrange the capsicums. Pour the batter into each carefully.
3. Let the flame be in low. Spoon the masala in the centre of each, make sure you do not disturb the white part/ shape.
4. Cook covered in low flame, add more oil if needed and check if its done by inserting tooth pick or knife carefully and use a spatula to take it out. Flip if desired.
- Make sure flame is the lowest to ensure cooking.
- Do not cut the capsicum too thick as you may end up using more batter, then getting cooked will be a problem.
- If flipping, no need to cook covered.