Idli Manchurian Recipe – Sharmis Passion

Idli Manchurian is a perfect recipe to enjoy the leftover idli. Idli Manchurian idli is made using sauce, flour, spices and herbs. This Idli Manchurian tastes great when served hot! Learn how to make Idli Manchurian with step by step pictures.

Idli Manchurian has become my recent favourite. I have tried many Manchurian recipes to post here mainly, now making Manchurian has become easy these days. If you have leftover idli then this Manchurian is easy and quick to make.

About Idli Manchurian

Idli Manchurian is a delicious starter made by frying flour-wrapped idlis until crisp and then dipping them in hot, sweet and spicy chutney. Idli Manchurian is easy to make at home and it also tastes very good.

Last week, I had some idlis left over from last night’s dinner and all the other ingredients required for idli manchurian, so set out to make idli manchurian. It is nothing fancy like other Manchurian dishes with a few modifications. Do try this easy Manchurian and enjoy!

Idli Manchurian Ingredients

• Idli – Use leftover idlis, refrigerate them for at least 30 minutes so that they become firm.
• Sauce – To make Manchurian sauce I have used soya sauce, chilli sauce, tomato sauce.
• Onion, capsicum – Chopped onion and capsicum are used here.
• Green onion, garlic – Garlic and green onion add flavor and taste to Manchurian. If you like restaurant style Manchurian then don’t miss this.
• freshly ground black pepper – Black pepper powder adds spice to the sauce.
• Flour – Flour and corn flour are required for wrapping and frying cauliflower. Corn flour is used to make the batter which helps in keeping the Manchurian thick and dense.
• Oil – Use cooking oil that has no flavor.

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How to make Idli Manchurian step by step

1.If you are making a fresh batch of idli, keep it in the refrigerator for at least 30 minutes. Then cut the idli into small cubes. Mix all the ingredients ‘for batter’ (except oil and idli) in a mixing bowl and add some water to make a thick paste.

2. Dip the idli pieces in the batter and toast (or deep fry) on a pan. I added less oil and fried until golden brown. Take out in tissue paper.

3. Prepare all the ingredients for Manchurian. Heat oil in a pan and add garlic, ginger and white part of green onion and fry for a minute. Add onion and fry until it turns light brown.

4. Then add capsicum and fry for 2 minutes. Keep the crispness of onion and capsicum intact and do not let them turn brown. Then add soya sauce to it and mix well on high flame. Now reduce the flame and add tomato sauce and salt as required. To make it spicy, mix corn flour mixture and some water.

5. Bring the sauce to a boil immediately. Add fried idli, black pepper powder and toss so that the sauce covers well. Garnish with spring onion greens, mix quickly and serve hot.

Serve hot with any fried rice of your choice or as a starter. Serve immediately.

Expert Tips

• Don’t skip the green onion as it adds good flavour.
• Refrigerating the idli helps in making firm idli cubes without any pieces.
• Soy sauce forms the base of any Manchurian. You can also use green chilli sauce/red chilli sauce
• The consistency is totally your choice, you can make it saucy like me or even dry.
• Always serve hot as it can become soggy if kept for a while.
• Adding the cornflour water mixture is completely optional – it is only to thicken the sauce.
• Do not add more soy sauce than the recommended amount, otherwise the taste will change and the color of the Manchurian will become darker.
• After adding fried idli, toss it, that is enough.

serving and storage

Idli Manchurian can be enjoyed as is – it tastes delicious. Idli Manchurian is best when warm, although you can store it for up to a day and heat it while serving

If you have any further questions about this Idli Manchurian Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

tried this Idli Manchurian Recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

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