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    You are here: Home / Recent Posts / Idli Manchurian Recipe

    Idli Manchurian Recipe

    February 17, 2014 by Sharmilee J 17 Comments

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    Idli Manchurian is a perfect recipe for relishing the leftovers of Idli. Idli Manchurian is made by cutting Idli into small pieces and then sautéing in different sauces. How to make Idli Manchurian is explained in this post with step by step pictures

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    Idli Manchurian has become my recent favorites….I have tried many manchurian recipes mainly for posting here now making manchurian has become a breeze these days.Last week, I had few leftover idlis from the previous nights dinner and had all other ingredients needed for idli manchurian so set out to make idli manchurian ….It is no fancy just like other manchurian recipes with few modifications.Now lets get onto learn how to make idli manchurian recipe.

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    Tried this  idli manchurian recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Idli Manchurian
    Print Recipe Pin Recipe

    Idli Manchurian

    Idli Manchurian is a perfect recipe for relishing the leftovers of Idli. Idli Manchurian is made by cutting Idli into small pieces and then sautéing in different sauces. How to make Idli Manchurian is explained in this post with step by step pictures
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    For making the batter :

    • 5 idli cut into squares
    • 2 tbsp corn flour
    • 2 tbsp maida
    • 1 tsp ginger garlic paste
    • 3/4 tsp red chilli powder
    • oil to toast

    For the Manchurian:

    • 1 tbsp oil
    • 1/2 capsicum cut into squares
    • 1 tsp garlic finely chopped
    • 1 tsp ginger finely chopped
    • 3 tbsp big onion finely chopped
    • 1/4 tsp soya sauce
    • 1/4 tsp pepper powder
    • 2 tbsp tomato sauce
    • 1/2 tsp cornflour mixed with 2 tbsp water
    • salt to taste
    • 1/2 tbsp spring onions white part
    • 2 tbsp spring onions green part

    Instructions

    • If you are making your batch of idlis fresh then refrigerate it at least for 30mins.
    • Then cut the idlis into small cubes. In a mixing bowl mix all the ingredients under ‘for the batter(except oil and idlis)’ add little water to form a thick paste.
    • Dip the idlis cubes into the batter and tawa toast it(or deep fry).
    • I used my trusted Nirlep tawa, added less oil and toasted till golden brown. Drain in tissue paper.
    • Get all the ingredients ready for the manchurian.
    • Heat oil in a pan and add garlic, ginger and spring onions white part saute for a minute.
    • Add onion saute until slightly browned.
    • Then add capsicum, saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.
    • Then add soya sauce and mix well in high flame.
    • Now reduce the flame and add tomato sauce and required salt.
    • Add cornflour mixture and little water to make it saucy.
    • Bring the sauce to a quick boil.
    • Add fried idlis, pepper powder and give a toss for the sauce to coat well.
    • Garnish with spring onions green part, give a quick mix and serve hot.
    • Serve Idli Manchurian hot with any fried rice of your choice or just as a starter.

    Notes

    • Dont skip spring onions as it gives a nice flavour.
    • Refrigerating idlis helps in giving firm idli cubes with no crumbles.
    • Soya sauce forms the base for any manchurian.
    • You can even use green chilli sauce / red chilli sauce
    • The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
    • Always serve hot as it may turn soggy when rested for a while.
    • Adding cornflour water mixture is purely optional – this is just to make the sauce thick.
    • Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
    • After the fried idlis are added just toss it, thats enough.
    Nutrition Facts
    Idli Manchurian
    Amount Per Serving (200 g)
    Calories 161 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Sodium 131mg6%
    Potassium 196mg6%
    Carbohydrates 22g7%
    Fiber 2g8%
    Sugar 3g3%
    Protein 2g4%
    Vitamin A 1398IU28%
    Vitamin C 42mg51%
    Calcium 23mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Idli Manchurian

    1. If you are making your batch of idlis fresh then refrigerate it atleast for 30mins.Then cut the idlis into small cubes.In a mixing bowl mix all the ingredients under ‘for the batter(except oil and idlis)’ add little water to form a thick paste. How to make idli manchurian - Step1Pin
    2. Dip the idlis cubes into the batter and tawa toast it(or deep fry) . I used my trusted Nirlep tawa, added less oil and toasted till golden brown.Drain in tissue paper. How to make  idli manchurian - Step2Pin
    3. Get all the ingredients ready for the manchurian.Heat oil in a pan and add garlic,ginger and spring onions white part saute for a minute.Add onion saute until slightly browned.How to make idli manchurian - Step3Pin
    4. Then add capsicum, saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.Then add soya sauce and mix well in high flame.Now reduce the flame and add tomato sauce and required salt.Add cornflour mixture and little water to make it saucy. How to make idli manchurian - Step4Pin
    5. Bring the sauce to a quick boil. Add fried idlis, pepper powder and give a toss for the sauce to coat well. Garnish with spring onions green part, give a quick mix and serve hot. How to make idli manchurian - Step5Pin

    Serve hot with any fried rice of your choice or just as a starter.Serve immediately before it becomes soggy. Idli Manchurian Recipe

    Pin

    Expert Tips

    • Dont skip spring onions as it gives a nice flavour.
    • Refrigerating idlis helps in giving firm idli cubes with no crumbles.
    • Soya sauce forms the base for any manchurian.You can even use green chilli sauce / red chilli sauce
    • The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
    • Always serve hot as it may turn soggy when rested for a while.
    • Adding cornflour water mixture is purely optional – this is just to make the sauce thick.
    • Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
    • After the fried idlis are added just toss it, thats enough.

    Idli Manchurian RecipePin

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    Filed Under: capsicum recipes, Idli Recipes, Manchurian Recipes, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Sinduja Prabhu

      February 17, 2014 at 10:56 am

      Yummy dish..I am drooling..awesome pictures and superb explanation Sharmi ji..you just rock:):)

      Reply
    2. Hasna Hamza Layin

      February 17, 2014 at 1:01 pm

      nice one… luvd the idea

      Reply
    3. Ramya Krishnamurthy

      February 17, 2014 at 1:18 pm

      Yummy yummy.will try next after having leftover idlis

      Reply
    4. Sony P

      February 17, 2014 at 2:25 pm

      Super like …….. Looking so tempting !!

      Reply
    5. M D

      February 17, 2014 at 3:19 pm

      Oh that looks yum! Delicious!

      Reply
    6. nandoos Kitchen

      February 18, 2014 at 2:08 pm

      yummy, tasty manchurian! lovely

      Reply
    7. Pavithra unni

      February 18, 2014 at 2:46 pm

      hai sharmi kid s lunchbox series is really superb. can u please do a picnic food or travelling food series too.or may b a roundup of picnic food recipes on ur blog.it wil b really helpful

      Reply
      • SHARMILEE J

        February 18, 2014 at 4:38 pm

        Sure will take that in future 🙂

        Reply
    8. Sireesha Puppala

      February 18, 2014 at 10:56 pm

      Wow this looks so tempting!

      Reply
    9. Ponni

      February 19, 2014 at 1:17 pm

      Hai Sharmi,
      Going through your lovey recipes for sometime.Both the pics. and the recipes are tempting.
      Congratulations.Also happy to note that we are in the same city.Hope to meet you once.

      Reply
    10. Aparnaa

      February 20, 2014 at 6:11 am

      Hi Sharmi, please try & post chilli parotta recipe… hope it should be similar to idli manchurian 🙂

      Reply
      • SHARMILEE J

        February 20, 2014 at 11:22 am

        I have already posted Chilli Parotta….Please check recipe index

        Reply
    11. Gayathri Janarthanam

      July 17, 2014 at 3:31 am

      Hi Sharmi.. Can I use rice flour instead of corn flour?

      Reply
      • SHARMILEE J

        July 17, 2014 at 9:43 am

        yes you can try that…

        Reply
    12. megha pot

      February 17, 2015 at 7:05 am

      Hii sharmii ….tried idli Manchurian.. It came out really nice nd yummy…nd tasted like chilly chicken veg …I loved d way u present ur recipes …its really nice nd unique…wil surely try other recipes

      Reply
    13. Reshmi

      September 26, 2015 at 11:08 am

      Sharmilee i tried this receipe last nite for a get together and was super hit…everyone loved it

      Reply
    14. Mano

      August 01, 2016 at 6:33 am

      I ve tried it and its awesome

      Reply

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