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Idli Manchurian

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Ingredients

For Idli Manchurian:
1/2 cup all purpose flour or maida
1/4 cup cornstarch
1 tbsp ginger-garlic paste
1/2 tsp salt
1/2 tsp Red chili Powder
1/4 tsp ground black pepper
5 - 6 idlis
oil--deep fry
For the sause:
2 tsp oil
1/2 onion--finely chopped
1 tbsp ginger-garlic paste
1 tsp soy sauce
1 tsp green chilli sauce
2 tsp tomato ketchup
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp cornstarch (optional)
1/4 cup green parts of green onions--chopped

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Idli Manchurian

Features:
  • Veg
Cuisine:
    • 40 min
    • Medium

    Ingredients

    • For Idli Manchurian:

    • For the sause:

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    Idli Manchurian is a fusion of South Indian and Chinese style of cooking. Idli is a traditional South Indian breakfast snack made by steaming a batter of fermented black lentils (de-husked) and rice. Idli Manchurian is an innovative dish made from idlis which are made into dumplings. These dumplings are simmered in a sweet and sour Chinese gravy/sauce.
    You can enjoy this dish as an appetizer or as a snack with tea and also pack it for lunch in a tiffin box.

    Health Benefits

    1. Idlis are a great source of carbohydrates and proteins.
    2. The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food.
    3. As it is steamed, fat content is low and it is easily digestible.
    4. Use of dal and rice in idli is a good combination as the amino acids in them complement each other.
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    How to Make Idli Manchurian

    1. Combine all-purpose flour, cornstarch, ginger garlic paste, salt, red chilli powder, and pepper in a bowl.
    2. Add water to make a smooth paste of slightly thick consistency (similar to pakora batter).
    3. 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.
    4. 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:

    1. Heat 2 tsp. oil in a pan and add onions and ginger garlic paste.
    2. Sauté for a minute but do not overcook the onions.
    3. Add soy sauce, green chilli sauce, tomato ketchup, salt, and pepper.
    4. Sauté for a few seconds.
    5. You can add 1 tsp. cornstarch to make the sauce thicker if it's watery.
    6. Add the green onions.
    7. Add the fried idlis to the pan and toss them in the sauce to coat them completely.
    8. Idli Manchurian is ready.
    9. Serve it hot along with Fried Rice or just enjoy it as a snack. 
    10. Trivia Lentils are mentioned in the Bible and French chefs created the Potage Esau.
    11. Lentils from Puy in southeastern France are now often served along with roasted saddle of roebuck, or with roast game.
    12. There are green and red lentils. Indians prefer the red lentils, whereas Europeans prefer the green lentils, often in salads.

    Bhavani

    Bhavani is chiefly a food blogger and a performer and trainer of classical South Indian music. When she's not writing or singing, she interests herself with vegetarian cooking, DIY crafts, and spending time with friends and family.

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