Idli Manchurian

Gobi manchurian, paneer manchurian, corn manchurian are a craze with most kids, isn’t it? My daughter is no different. She too loves Indian Chinese food. The ones with soy sauce, spring onion etc. Though her favourite is cauliflower manchurian, one day, we both decided to try out a manchurian with left over idlies. Neha doesn’t like idlies and

I usually make dosa for her. But this she said was better than eating idlies with chutney.

So, the recipe is quite straightforward. Chop the idlies, if desired, shallow fry them gently in some oil till it’s crisp. Then proceed like any manchurian. Sorry, I don’t have pictures of steps. For details, you can check my post of cauliflower manchurian. For other Indian Chinese recipes, you may click here. You can replace the idlies with bread cubes and try out bread manchurian. A nice way to use your left over bread and trust me, it tastes delicious.

Ingredients:

• Idlis 8-10
• Salt to taste
• Sugar a pinch
• Onion 1
• Capsicum 1
• Soy sauce 1-2 tsp
• Tomato sauce 1 tbsp
• Chili sauce 1 tsp
• Spring onion 3-4 sprigs
• Garlic 2 cloves
• Ginger 1/2 inch piece
• Cornflour 1 tsp
• Refined oil 1 tbsp
• Pepper powder a pinch
• Chili flakes a pinch

Method:

• Chop the idlies into cubes. Better to use left over idlies.
• Cut the onion and capsicum into one inch pieces. Chop the ginger, garlic and spring onion finely.
• Heat oil in heavy iron wok and saute the ginger-garlic at high flame for 2 minutes.
• Add the onion, capsicum and stir for a minute or so.
• Now throw in the idli pieces and toss gently.
• Add salt, a pinch of sugar, tomato sauce, soy sauce and chili sauce.
• Mix the cornflour with a tablespoon of water and add to the wok.
• Toss everything gently on high flame.
• Finally, garnish with chopped spring onion greens, a pinch of pepper powder and red chili flakes.
• Serve it hot.