Idli Manchurian

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.

Ingredients

all purpose flour or maida: 1/2 cup

cornstarch: 1/4 cup

ginger-garlic paste: 1 tbsp

salt: 1/2 tsp

Red chili Powder: 1/2 tsp

ground black pepper: 1/4 tsp

idlis: 5 - 6

oil--deep fry

oil: 2 tsp

onion--finely chopped: 1/2

ginger-garlic paste: 1 tbsp

soy sauce: 1 tsp

green chilli sauce: 1 tsp

tomato ketchup: 2 tsp

salt: 1/2 tsp

ground black pepper: 1/4 tsp

cornstarch (optional): 1 tsp

green parts of green onions--chopped: 1/4 cup

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.