Idli Manchurian Recipe
Idli Manchurian is a perfect recipe for relishing the leftover idli. Idli Manchurian is made using idli, sauces, flour, spices and herbs. this idli manchurian tastes so good when served hot! Learn to make Idli Manchurian with step by step pictures.
Servings2 people
Ingredients
- 5 idli cut into squares
- 2 tablespoon corn flour
- 2 tablespoon maida
- 1 teaspoon ginger garlic paste
- ¾ teaspoon red chilli powder
- oil to toast
For the Manchurian:
- 1 tablespoon oil
- ½ capsicum cut into squares
- 1 teaspoon garlic finely chopped
- 1 teaspoon ginger finely chopped
- 3 tablespoon big onion finely chopped
- ¼ teaspoon soya sauce
- ¼ teaspoon pepper powder
- 2 tablespoon tomato sauce
- ½ teaspoon cornflour mixed with 2 tablespoon water
- salt to taste
- ½ 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 30 minutes. 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 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 sauté for a minute. Add onion sauté until slightly browned.
- Then add capsicum, sauté for 2 minutes. 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 corn flour mixture and little water to make it saucy.
- Bring the sauce to a quick boil. Add fried idli, 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 hot with any fried rice of your choice or just as a starter.Serve immediately.
Notes
- Don't skip spring onions as it gives a nice flavor.
- 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, that is enough.
Nutrition Facts
Idli Manchurian Recipe
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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