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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 minutes
Cook Time20 minutes
Total Time35 minutes
Servings2 people
AuthorSharmilee J

Ingredients

For making the batter :

For the Manchurian:

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