India is a very diversified country and its diversity can not be seen in art, culture, language but also in food too. The diversity in food can be seen in its look, taste and even in the way it is cooked. One dish can be different in its look, taste and the process of cooking in different parts of our country. That's how diversified our country is and we Indians are definitely proud of it.
Have you ever tried Fusion Dishes? Fusion Cuisine doesn't fall under any particular cuisine style and has played a part in innovations of many contemporary restaurant cuisines since the 1970s. It's really very innovative and at the same time challenging to fuse elements of different culinary traditions into one style of cooking. I usually try to experiment with some traditional dishes and give them a new look and feel.
Today in this post I'm going to blend together two different cuisines which are way apart from one another, one is South Indian cuisine and the other one is Chinese Cuisine/ Ind0-Chinese Cuisine to be very specific. If you love these cuisines then you'll definitely love this recipe.
If you're wondering how to cook Idlis which are soft and fluffy then I have got your back. I have already posted the recipe of Idlis which you can read here (click here). So, let's begin with the recipe:
