Idli Manchurian/How to make Idli Manchurian

22 Apr, 2017
Share - Posted on: 22 Apr, 2017
  • Servings : 2
  • Prep Time : 10 min
  • Cook Time : 20 min

Idli Manchurian is another one of the best Indo-Chinese appetizer/Starter made from left over idly. Idli Manchurian can be called fusion food because idly is an authentic south Indian recipe and these idly dumped into Chinese sauce/gravy.

Idli Manchurian can be prepared with leftover idly or fresh idly.You just need to make sure to keep freshly made idly in the refrigerator for attest 1 hr before cooking to avoid the crumble.

I tried this idly Manchurian very first time when I have leftover idly.I usually used to prepare either idly balls or veg masala idly from leftover idly. Idli Manchurian can be served as starter or tiffin.

I have prepared similar way as gobi Manchurian/baby corn Manchurian.

Ingredients

  • Leftover Idly 10-12 pieces
    All Purpose flour 5 tbsp.
    Corn starch 4 tbsp.
    Garlic salt 1 tsp. 
    Black pepper 1/2 tsp.
    Red chilli pepper 1/4 tsp.

Sauce

  • Garlic 5-6 cloves
    Green Chili 1 no.
    Onion 5 tbsp.
    Capsicum 1 small
    Soya Sauce 1 tbsp.
    Chili Sauce 1 tbsp.
    Vinegar 1/2 tsp
    Sweet and sour Sauce 1 tbsp. (Optional)
    Corn starch 1 tbsp.
    Water 2 tbsp
    Spring onion 1 green For garnish.

Method

Step 1

Cut the idlis into 4 small cubes. You can use fresh idly but just refrigerate for 30 min before starting. In the mixing bowl, add corn flour, all purpose flour, garlic salt, red chilly powder, salt and black pepper powder.

Step 2

Add water to make a thick batter. The batter should not be too thick or not so watery.

Step 3

Heat the sufficient oil in a wok. Coat the idli into the batter and deep fry.

Step 4

Fry till they become brown and crisp. Meantime we can prepare sauce. For sauce heat a oil in the non-stick pan and add garlic, saute it for 1 min or till it become little brown

Step 5

Add chopped green chilies and saute it for 30 sec then add chopped onion.

Step 6

sauce till it become brown. Add capsicum and fry it for 2 mins. 

Step 7

Idli got fried and become crispy at this stage. Now Drain on absorbent paper and keep aside. Add 1/2 cup of water in the sauce

Step 8

Let it come to boil then add soy sauce and chill sauce.

Step 9

Add vinegar and sweet n sour sauce and mix it well. Add salt and pepper, mix it well. Now take water in small mixing bowl dissolve cornflour in the water and add into the sauce. mix it well

Step 10

Add Sugar to cut the sourness of vinegar and other sauces and let it come to boil again. Now add fried idly into the sauce.

Step 11

Mix it very well so sauce coated very well on fried Idlis Once sauce coat is done, switch off the flame Now garnish with spring onion green

Serve as a starter or serve it with fried rice.

Notes

  1. Cook idly Manchurian on high flame

 2. You can use garlic cloves instead of garlic salt.

 3. You can roast the idly over a griddle or shallow fry them instead of frying.

 4. I have added 1/2 cup of water in the sauce so that idly absorb the sauces very well but this is totally optional.

 5. You can add tomato ketchup instead of sweet n sour sauce.

 6. You can use either black pepper or white pepper as you like.

 7. You can use chili flakes too if don’t have black pepper.

 8. While adding cornflour and water keep staring it make sure it should not be crumbly. Reduce the flame if required.

 

If you happen to make it do click pictures and send it to me as a message on my FB page sheljaskitchen or email me at sheljasktichen@gmail.com so that I can features it on my facebook page.

If you like this post do drop in your feedback too.

Tags: Idli, Manchurian, Leftover makeover, Leftover Idli, Indo-Chinese, Capsicum


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