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idli manchurian
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idli manchurian recipe | idli manchuria recipe | leftover idli recipes

idli manchurian recipe | idli manchuria recipe | leftover idli recipes
Course snacks
Cuisine street food
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 Servings
Author HEBBARS KITCHEN

Ingredients

for idli frying:

  • 5 idlis use any idlis of your choice
  • ½ cup maida / all-purpose flour
  • ¼ cup corn flour / corn starch
  • salt to taste
  • 1 tsp kashmiri red chilli powder
  • ¼ tsp black pepper crushed
  • 1 tsp soy sauce
  • water as required to prepare smooth batter
  • oil for deep frying

for the sauce:

  • 2 tsp oil
  • ½ onion finely chopped
  • 1 inch ginger finely chopped
  • 3 garlic cloves finely chopped
  • ½ capsicum cubed
  • ¼ cup tomato sauce or add as required
  • 1 tsp chilli sauce optional
  • salt to taste
  • 2 tsp vinegar
  • 2 tsp soy sauce
  • 1 spring onion finely chopped

Instructions

  • chop all the idlis into 4 quarters and keep aside.

batter recipe:

  • in a large bowl mix together take maida, corn flour, salt, kashmiri red chilli powder, black pepper and soy sauce. give a good mix.
  • now add little water and mix well. make a smooth batter. the batter should be of dropping consistency.
  • dip each idli pieces into the batter. coat them well and deep fry.
  • flip over and fry till they turn light golden brown and crispy.
  • drain the fried idlis on a kitchen paper towel to remove excess oil.

idli manchuri recipe:

  • in a large kadai add 2 tsp oil add chopped onion. saute for a minute.
  • now add chopped ginger and garlic. saute for a minute. you can also add green chilli if you prefer spicy.
  • next fry chopped capsicum.
  • add tomato sauce, chilli sauce add salt to taste.
  • add 2 tsp of soya sauce and vinegar. give a good stir and cook for a minute.
  • now add the deep fried idlis and give a good mix. coat the idli pieces well with sauce.
  • lastly add some chopped spring onions greens and mix.
  • serve with veg fried rice or mushroom fried rice.