How to Make Idli Manchurian
- Combine all-purpose flour, cornstarch, ginger garlic paste, salt, red chilli powder, and pepper in a bowl.
- Add water to make a smooth paste of slightly thick consistency (similar to pakora batter).
- Cut the idlis into bite sized pieces. Leftover idli works best since it's less crumbly. If you are using fresh made idlis, refrigerate them for 30 minutes before using.
- Heat oil in a deep kadhai (wok). When the oil becomes hot, dip the idlis in the batter and gently drop them in the oil. Fry them until they turn crispy and golden brown in color.
Make the Sauce:
- Heat 2 tsp. oil in a pan and add onions and ginger garlic paste.
- Sauté for a minute but do not overcook the onions.
- Add soy sauce, green chilli sauce, tomato ketchup, salt, and pepper.
- Sauté for a few seconds.
- You can add 1 tsp. cornstarch to make the sauce thicker if it's watery.
- Add the green onions.
- Add the fried idlis to the pan and toss them in the sauce to coat them completely.
- Idli Manchurian is ready.
- Serve it hot along with Fried Rice or just enjoy it as a snack.
- Trivia Lentils are mentioned in the Bible and French chefs created the Potage Esau.
- Lentils from Puy in southeastern France are now often served along with roasted saddle of roebuck, or with roast game.
- There are green and red lentils. Indians prefer the red lentils, whereas Europeans prefer the green lentils, often in salads.