Schezwan style idiyappam recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 15 mins |  Cook time: 15 mins |  Serves: 5  | Author: Raks anand

Click here for cup measurements

Idiyappam made in a fusion way, schezwan style. Make spicy schezwan style idiyappam with lots of vegetables and garlic flavour.

Ingredients

Idiyappam, cooked – 5 cups
Vegetables – 2 cups
(Carrot, capsicum, beans, onion, cabbage)
Garlic – 6, minced
Chilli paste – 1 tablespoon
Chilli sauce – 1 tablespoon
Soya sauce – 1 tablespoon
Vinegar – 1 teaspoon
Pepper – 1 teaspoon
(schezwan pepper if possible)
Salt – as needed
Oil – ¼ cup
Spring onion, chopped – as needed

Method:

1. First heat oil in a wok over high heat, add pepper, followed by Garlic. Fry until garlic is fragrant (30 seconds).
2. Add chilli paste, both chilli and soya sauces, followed by vinegar. Cook for 2 mins.
3. Add vegetables and stir fry for 2-3 minutes. Add cabbage towards end to retain its crunchiness.
4. Add steamed and separated idiyappam, required salt.
5. Toss well, garnish with spring onion.

Note:

• Using readymade idiyappam like Suvai idiyappam or concord sevai (prepared as per package instructions) is recommended as homemade idiyappam is too brittle. 
• To prepare chilli paste, soak 10 chillies (kashmiri red chillies) in hot water for 30 mins, grind to paste with little water. You can soak and grind more chillies to paste and use as needed for a couple of weeks too.
• Do the entire process in high flame. Toss well in high flame, so that the flavours are retained.
• You can use readymade schezwan sauce for a quicker version.
• I used large variety garlic.