Idli Manchurian is a fusion of South Indian & Chinese style cooking. Idli is a traditional South Indian Breakfast snack made by steaming a batter consisting 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 next, simmered in a sweet and sour Chinese gravy/sauce.
Ingredients:
For the Manchurian Balls:
- 6 Idlis
- 1/2 Cup All Purpose Flour (Maida)
- 1/4 Cup Corn Flour or Corn Starch
- 1 Tablespoon Ginger Garlic Paste
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Red Chili Powder
- 1/4 Teaspoon Black Pepper Powder
- 1 Teaspoon Soy Sauce
- Oil for Frying
For the Sauce:
- 1/2 Onion
- 1 Tablespoon Ginger Garlic Paste
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Green Chili Sauce
- 2 Teaspoons Tomato Ketchup
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper Powder
- 1/4 Cup Spring Onion Greens
- 2 Teaspoon Oil
Directions:
- Combine All Purpose Flour (Maida), Corn Flour, Ginger Garlic Paste, Salt, Pepper, Red Chilli Powder and Soy Sauce 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, then you can refrigerate them for 30 mins 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 till they turn crispy and golden brown in color.
- Heat some oil in a pan and add finely chopped onions along with ginger garlic paste. Saute for a minute but do not overcook the onions.
- Add Soy Sauce, Green Chilli Sauce, Tomato Sauce, Salt and Pepper.
- Saute for a few seconds. You can add 1 teaspoon cornflour to make the sauce thicker if it’s watery. Also add some spring onion greens.
- Add the fried idlis to the pan.
- 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.
GOOD RECEIPE