Idli Manchurian – deep-fried rice and lentil pancakes/idli pieces tossed in sweet and spicy Manchurian sauce. Hop on to read 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.
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 the alphabet, 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. But hey don’t we all love fusion food?
Family Friend’s Recipes
One 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. (I can hear you asking, how come it is Manchurian then? Call it chili idli or idli Manchurian, this is one addictive dish for sure.) 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 a hint of fennel seeds and ketchup.
Guess what, this is a great starter recipe too and a perfect crowd-pleaser.
For 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 do reuse the oil used for frying but not more than twice. After two usages, I store them separately and drop them off at the residential cooking oil recycling center.
I think I wrote enough. Now let’s see how to make this addictive idli Manchurian,
How to make idli Manchurian –
Prep – Work:
- Chop all the veggies and slit the green chilies into two and set aside.
- Cut the idlis into small pieces like below. You can also use mini idlis.
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 cool and pack this as is. This obviously doesn’t need any side dishes.
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.
📖 Recipe
Idli Manchurian
Ingredients
- 8 Idli
- ½ cup Oil for frying
For the Sauce:
- ½ Onion chopped
- ¼ cup Bell Pepper chopped, I used green and orange - ¼ cup
- 2 Green Onions
- 2 tsp Peanut Oil
- ¼ cup Ketchup
- 2 Green Chili
- 2 Garlic Cloves
- 2 tsp Low Sodium Soy Sauce
- 1 tsp Vinegar
- 1 tsp Siracha Sauce
- 1 tsp Sugar
- 1 tsp Salt
Instructions
Prep - Work:
- Chop all the veggies and slit the green chilies into two and set aside.
- Cut the idlis into small pieces.
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 cool and pack this as is. This obviously doesn't need any side dishes.
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.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
If you liked this recipe, you will love these, too:
- Instant Pot Tomato Pappu | Tomato Dal
- Kashmiri Peas Pulav | Instant Pot Pulav
- Vegetarian Ceviche Salad | Ceviche Salad with Beans
- Wadi Ki Biryani | Instant Pot Punjabi Wadi Biryani
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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Idli manchurian is one of mine fav fusion recipe.. whenever i.have leftover idli recipe will make this… your dish looks so inviting and tasty.
Thanks Preeti.
I am not a fan of either garlic or soy sauce and so don’t care much about the manchurains. Where as my husband is a great fan of both idlis and manchrian dishes. I am sure he is going to be happy if I try this. :))
:-) Thanks
I really want to grind some idli batter to makes the idli manchurian. I am sure my boys would love to take this to school in the boxes instead of the boring idli. Bookmarking to try soon.
:-) Thanks Sandhya. Please do try.
Lovely. What a transformation the humble idli gets. Next time I make idlis will make extra so I can try out this mouthwatering recipe.
Sure. Please do try and let me know how you liked them. :-)
Love the Indo chinese flavored idli manchurian. The idlis look so crispy and must have tasted amazing in the lunch box.
Thanks, Sapana.
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.
Thanks, Pavani. :-)
Looks super tempting ,once in a while i make some excuses and try deep fried food and this in one among them!
oh yeah. Once in a while indulgence is always good.
omg such an efficient way to use the leftover oil, idli manchurian looks so delicious .. These shallow fried idlis looks better than fried ones .. so yummy kids would love this south Indian version of manchu :)
Thanks. Errr, I fried them this time Manjula. ;-)
LOVEEEEEE this manchurian.. You know what i can even have just plain fried idlis anytime :)
Oh yeah… while making this, I was munching a couple of fried ones as well. ;-)
Oh gosh Srividya you are making me drool here with those delicious looking manchurian..I have never made this and you are so tempting me!
what? Valli, you should definitely make this. Your blog cannot be without this recipe.
Even I don’t use batter while making manchurian with idlis. They turn out pretty crisp. That is an awesome choice for the alphabet. So nicely presented..
Thanks a lot, Gayathri. :-)
Love the Indo chinese flavors. I think I must remember to make extra idis just to make this dish! Looks super delicious Srividhya!
Thanks, PJ.
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.
Thanks, Vaishali. :-) Recently we started to put them in the recycling oil centers. Earlier I was doing the same too.
Am sure kids will enjoy this sort of this incredible idli manchurian easily without any fuss, absolutely a kid’s friendly lunch box dish. Lovely dish definitely.
Thanks, Priya.
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.
Thanks Sandhiya.
Good one. I am sure my kids would love anything Indo-Chinese. I have never deep fried idli always shallow fried them.
I always shallow fry, thought this time, I would try deep frying. Thanks Harini.