IDLI MANCHURIAN RECIPE

Description:

Do you have a  leftover idlis in your refrigerator? then this recipe is for you… whip up this tasty dish and enjoy it guilt free! Idli manchurian, an Indo-chinese starter made with deep fried idlis, tossed in quick blend of chinese sauces.  There are 3 ways to make this dish… deep frying is the most popular way, restaurants serve them and are quite addictive. If you’re looking for a low-fat version then you may either pan fry or bake, which are equally good as the deep fried version.

 

IDLI MANCHURIAN  DRY/ IDLY MANCHURIAN  DRY/ INDO-CHINESE STARTER / APPETIZER / CHINESE / இட்லி மஞ்சூரியன்

 

Ingredients- 1 (For Batter)
Maida / All- purpose flour	2 Tablespoons
Corn flour	2 teaspoon
Salt	1/2 teaspoon
Red Chili powder	3/4 teaspoon
Ginger Garlic paste	1 teaspoon
Soy sauce	1/2 teaspoon
Water	1/4 cup + few tablespoons(add extra if needed to get a thick dosa batter consistency)
Orange food color	a pinch (optional)

 

 

Ingredients – 2
Leftover Idlis	8 Idlis
Onion	1 medium size ( chopped )
Green Capsicum	1 small size (chopped)
Green Chili	2 small (finely chopped)
Garlic	4 cloves (finely minced)
Garlic	1 teaspoon (finely minced)
Spring onion (white part)	1 Tablespoon(chopped)
Spring onion (green part)	1 Tablespoon (chopped)
Red Chili powder	1/2 teaspoon
Red Chili sauce	1 Tablespoon
Tomato Ketchup	2 teaspoons
Dark Soy sauce	1 teaspoon
White pepper powder	1/4 teaspoon
Sugar	2 pinch
Salt	1/2 teaspoon
Oil (for drizzling & brushing)	2 teaspoon
Oil (for sauteing)	1 Tablespoon

 

Method:

Combine all ingredients in table-1 (Maida, corn flour, red chili powder, salt, soy sauce, food color and water.

Make a thick paste. ( It should like dosa batter consistency)

Quarter the leftover idlis as shown. (Do not use steaming hot idlis, leftovers will be great)

I’ve used a small toaster style oven for this recipe. Preheat the oven to 350F

Brush some oil on the baking sheet.

Dip the idli pieces in the prepared batter the line them on the tray.

Bake for a total of 30 minutes.

After the first 15 minutes, turn the idlis and drizzle some oil over them.

Once done they look like this.

Now get the all the ingredients  from table-2 for the sauteing part.

Chop onions into big chunks, same with the capsicum. Mince the garlic, ginger and green chilis. Chop the spring onions and keep them ready.

These are the sauces and powders used in this recipe. (From left to right- Ketchup, Dark soy sauce, re chilli sauce, white pepper powder, red chilli powder, sugar and salt)

Heat oil in a pan, keep the flame at medium-high and start sauteing the minced ginger, garlic, green chillis… followed by onion, spring onion (white part) and capsicum.

Just fry them for couple of minutes then immediately add all the sauces (soy, ketchup, red chili sauce)along with red chilli powder, white pepper powder, sugar and salt. Give a quick toss.

Now add the baked idlis and toss along with the sauces. Keep sauteing for few minutes until the sauces coat the idlis and then switch off. Garnish with spring onion(green part) and serve. This dish is good when served as a dry appetizer/ starter. If you wish to have some gravy then dilute 1/2 teaspoon of corn flour in 1/4 cup water and add it to the dish. Let it simmer for few minutes before switching off.

 

Notes:

Yield: 2 Adult servings.

Recipe source: Sharanya’s Vigsha