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Tossed Salad With Crisp Idli
Too lazy to cook? Try this simple and quick salad recipe tossed with bell peppers and served with crispy idlis.
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Serves

2

Cooking Time

12 Min

Meal Type

SALAD

Preparation Time

10 Min

Difficulty

Easy

INGREDIENTS

  • For Salad 1 tbsp oregano
  • 1 tbsp soya sauce
  • 1 to 2 tbsp dill leaves
  • 1 to 2 tbsp mint leaves
  • 1 tbsp olive oil
  • black pepper
  • salt
  • 5 to 6 lettuce leaves
  • 3 to 4 tomatoes
  • ½ cup green & red bell pepper
  • 2 to 3 onions
  • 4 to 5 black olives
  • 4 to 5 cherry tomatoes
  • 1 cucumber
  • For Idli 4 idlis
  • oil
  • 2 tsp red chilli powder
  • salt
  • 2½ tbsp curd
  • Feta cheese

PREPARATION

  1. 1

    Chop idlis into wedges and deep fry them in oil. Once they are fried remove them on a tissue paper. Then, transfer the fried idlis into a bowl. Add red chilli powder salt and curd. Mix them well. For the salad: In a mixing bowl, add oregano, soy sauce, dill leaves, mint leaves, olive oil, black pepper and salt. Mix them well and keep it aside for a minute. Then, add lettuce leaves, tomato wedges, bell pepper wedges, onion rings, mint leaves, black olives and cherry tomatoes. For the plating: Place a ring mould at the centre of a plate and fill it with idli mixture. Arrange the prepared salad around the idlis. Sprinkle feta cheese over it. To garnish: Cut cucumber into slices. Sprinkle dill leaves salt and olive oil. Mix it well and garnish it over the salad.
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