Idli Manchurian

Don’t we all love fusion food? Today I am going to share how to transform the humble idli, be it leftover idli or fresh idli, into an exotic and a drool-worthy recipe that not only jazz up the lunch boxes but also parties and potlucks. Idli Manchurian – deep-fried rice and lentil pancakes/idli pieces tossed in sweet and spicy Manchurian sauce. As always, here is my Idli Manchurian recipe with step-wise pictures. Hop on to read how to make this Idli Manchurian.

I know, I am posting back-to-back Indo-Chinese recipes. First Fried rice, then Veg Hakka Noodles and now Idli Manchurian. As I had to play with alphabets, I had to pick this way. But in reality, I usually don’t pack Indo-Chinese often. It is once in a while indulgence for us.

IdliManchurianRecipeOne of our family friends is a restaurateur and a chef, and I learned quite a few recipes from him. I have posted them on the blog as well. Thalluvandi Style Salna, Dum Biryani to name a few. I got the recipe for both Gobi Manchurian and Gobi 65, and I make it for parties and potlucks. But I never got a chance to post them on the blog. Hopefully, I can post, after this marathon.

I followed his recipe for the Manchurian sauce. But I did not use any batter coating as we do for cauliflower. I directly fried the idli pieces. Honestly, that turns out crispy and yummy as well. Also, it saves a lot of time, especially in the mornings. Fried idli and idli Manchurian is vaandu’s favorite. For fried idli, I usually prefer shallow frying, and it is a super simple recipe with the hint of fennel seeds and ketchup.IdliManchurianRecipeFor making this Manchurian, I opt shallow frying or deep frying depending on the time and the day. If I had fried some papad or made poori the previous day, I keep that oil and plan the lunch box accordingly. I make recipes like idli Manchurian, veggie cheese balls, the next day. I reuse the oil used for frying but not more than twice. After two usages, I store them separately and drop it off at the residential cooking oil recycling center.

I think I wrote enough. Now let’s see how to make this addictive idli Manchurian,

Idli Manchurian

Idli Manchurian – deep-fried rice and lentil pancakes/idli pieces tossed in sweet and spicy Manchurian sauce.

IdliManchurianRecipe

Ingredients:

  • Idli – 8
  • Oil for frying
  • For the Sauce:
  • Onion – 1/2
  • Chopped Bell Pepper (I used green and orange) – 1/4 cup
  • Green Onions – 2
  • Peanut Oil – 2 tsps
  • Ketchup – 1/4 cup
  • Green Chili – 2
  • Garlic Cloves – 2
  • Low Sodium Soy Sauce – 2 tsp
  • Vinegar – 1 tsp
  • Siracha Sauce – 1 tsp
  • Sugar – 1 tsp
  • Salt – 1 tsp

Prep – Work:

  • Chop all the veggies and slit the green chilies into two and set aside.
  • Cut the idlis into small pieces like below.

Method:

  • Heat the oil for frying. When the oil is hot, carefully drop the idli pieces and fry until golden brown.

  • Keep them in a tissue paper to remove the excess oil.

  • Now, heat a pan or kadai and add the peanut oil.
  • When the oil is hot, add the chopped garlic and slit green chilies.

  • Let it brown and then add the green onions and the regular onion.

  • Cook until they turn translucent.
  • Then add the bell peppers and cook for a couple of minutes.

  • Next, add the sriracha, ketchup, vinegar and soy sauce.

  • Mix them and then add sugar and salt.

  • Now add the fried idli pieces and combine them all. Ensure all the idli pieces are coated well with the sauce.

  • Let it cook for 2 to 3 minutes and turn off the heat.

  • Yummy idli Manchurian is ready. I let it cook and pack this as is. This obviously doesn’t need any side dishes.

IdliManchurianRecipe

Notes:

  • Instead of deep frying, you can shallow fry the idli pieces.
  • I added both sriracha and green chili. Instead, you can increase the amount of sriracha or add a mix of sriracha and green chili sauce.
  • Sugar adds a delicate balance, hence I would recommend adding it.
  • Adjust the salt and spices as per your preference.
  • You can replace idli with paneer too.

IdliManchurianRecipe

5 from 8 votes
Idli Manchurian
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Idli Manchurian - deep-fried rice and lentil pancakes/idli pieces tossed in sweet and spicy Manchurian sauce.
Course: Appetizer
Cuisine: Fusion, Indo-Chinese
Servings: 3
Author: Srividhya G
Ingredients
  • Idli - 8
  • Oil for frying
For the Sauce:
  • Onion - 1/2
  • Chopped Bell Pepper I used green and orange - 1/4 cup
  • Green Onions - 2
  • Peanut Oil - 2 tsps
  • Ketchup - 1/4 cup
  • Green Chili - 2
  • Garlic Cloves - 2
  • Low Sodium Soy Sauce - 2 tsp
  • Vinegar - 1 tsp
  • Siracha Sauce - 1 tsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
Instructions
Prep - Work:
  1. Chop all the veggies and slit the green chilies into two and set aside.
  2. Cut the idlis into small pieces.
Method:
  1. Heat the oil for frying. When the oil is hot, carefully drop the idli pieces and fry until golden brown.
  2. Keep them in a tissue paper to remove the excess oil.
  3. Now, heat a pan or kadai and add the peanut oil.
  4. When the oil is hot, add the chopped garlic and slit green chilies.
  5. Let it brown and then add the green onions and the regular onion.
  6. Cook until they turn translucent.
  7. Then add the bell peppers and cook for a couple of minutes.
  8. Next, add the sriracha, ketchup, vinegar and soy sauce.
  9. Mix them and then add sugar and salt.
  10. Now add the fried idli pieces and combine them all. Ensure all the idli pieces are coated well with the sauce.
  11. Let it cook for 2 to 3 minutes and turn off the heat.
  12. Yummy idli Manchurian is ready. I let it cook and pack this as is. This obviously doesn't need any side dishes.
Recipe Notes
  • Instead of deep frying, you can shallow fry the idli pieces.
  • I added both sriracha and green chili. Instead, you can increase the amount of sriracha or add a mix of sriracha and green chili sauce.
  • Sugar adds a delicate balance, hence I would recommend adding it.
  • Adjust the salt and spices as per your preference.
  • You can replace idli with paneer too.

 

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22 thoughts on “Idli Manchurian

  1. Wow, Manchuria with idli sounds sooo delicious. It is so convenient to use idli, no chopping, no mixing :-) I’m always looking for easy recipes like this. Looks so inviting and addictive.

  2. This is one of the best fusion recipes that I like and make it just the way you have made..seriously I am drooling early morning.
    Deep frying is rare in the house,and we do not have any recycling oil centers but normally after two fries the oil goes into the bin.

  3. Idli manchurian looks so good,Vidhya. I love these kind of indochinese food,often make them as snack with the leftover idly for the evenings. Definitely it makes a great lunchbox too.

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