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    Home » Lunchbox Recipes » Idli Manchurian | Leftover Idli Recipes

    Idli Manchurian | Leftover Idli Recipes

    Posted on April 11, 2018 · Last Updated on March 11, 2020 · By Srividhya G · 32 Comments

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    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.

    Idli Manchurian served and ready in a white bowl with a fork on the side

     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.

    Overhead shot of the Idli Manchurian with more fruits next to it

    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 –

    Delicious overhead shot of the Idli Manchurian with green onion and a beautiful cloth aside

    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.

    Idlis cut into small pieces on the plate

    Method:

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

    Idli pieces are being fried in the heated oil

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

    Idli pieces kept 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.

    Chopped garlic and slit green chilies

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

    Added the green onions and the regular onions

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

    Added the bell peppers to cook for a couple of minutes

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

    Added the sriracha, ketchup, vinegar and soy sauce

    • Mix them and then add sugar and salt.

    Mixed sriracha, ketchup, vinegar and soy sauce

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

    Fried idli pieces, combined in a pan and coated well with the sauce

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

    All the ingredients are being cooked in the pan

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

    Idli Manchurian served in a cute white bowl served on a white table with grey texture

    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.
    Idli Manchurian served in a cute little box with fruits blurred in the background
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    5 from 10 votes

    Idli Manchurian

    Idli Manchurian - deep-fried rice and lentil pancakes/idli pieces tossed in sweet and spicy Manchurian sauce.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Appetizer
    Cuisine: Fusion, Indo-Chinese
    Servings: 4
    Calories: 406kcal
    Author: Srividhya G

    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

    Calories: 406kcal | Carbohydrates: 9g | Protein: 1g | Fat: 30g | Saturated Fat: 3g | Sodium: 904mg | Potassium: 104mg | Fiber: 1g | Sugar: 6g | Vitamin A: 428IU | Vitamin C: 19mg | Calcium: 10mg | Iron: 1mg

    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.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    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

     

    Explore the flavors graphics

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

    [inlinkz_linkup id=760132 mode=1]

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    Filed Under: Blogging Marathon, Fusion, Lunchbox Recipes, Snacks / Appetizers Tagged With: chili idli, fried idli, fusion, fusion recipes, homemade idli manchurian, how to make chili idli, how to make idli manchurian, Idli Manchurian, idli manchurian recipe, indo chinese recipes, kids friendly lunch box recipes, leftover ideas, lunch box recipes, party potluck menu

    Reader Interactions

    Comments

    1. simplytadka2 says

      June 18, 2018 at 4:59 am

      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.

      Reply
      • Srividhya G says

        June 18, 2018 at 11:18 am

        Thanks Preeti.

        Reply
    2. Suma Gandlur says

      June 12, 2018 at 8:07 pm

      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. :))

      Reply
      • Srividhya G says

        June 13, 2018 at 8:54 am

        :-) Thanks

        Reply
    3. Sandhya Ramakrishnan says

      May 08, 2018 at 10:46 am

      5 stars
      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.

      Reply
      • Srividhya G says

        May 08, 2018 at 11:26 am

        :-) Thanks Sandhya. Please do try.

        Reply
    4. Mayuri Patel says

      April 25, 2018 at 11:30 pm

      Lovely. What a transformation the humble idli gets. Next time I make idlis will make extra so I can try out this mouthwatering recipe.

      Reply
      • Srividhya G says

        April 26, 2018 at 1:43 pm

        Sure. Please do try and let me know how you liked them. :-)

        Reply
    5. cookingwithsapana says

      April 25, 2018 at 8:44 am

      5 stars
      Love the Indo chinese flavored idli manchurian. The idlis look so crispy and must have tasted amazing in the lunch box.

      Reply
      • Srividhya G says

        April 25, 2018 at 2:28 pm

        Thanks, Sapana.

        Reply
    6. Pavani says

      April 15, 2018 at 8:14 am

      5 stars
      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.

      Reply
      • Srividhya G says

        April 15, 2018 at 10:00 am

        Thanks, Pavani. :-)

        Reply
    7. Sharmila - The Happie Friends Potpourri Corner says

      April 12, 2018 at 8:28 pm

      5 stars
      Looks super tempting ,once in a while i make some excuses and try deep fried food and this in one among them!

      Reply
      • Srividhya G says

        April 13, 2018 at 10:10 pm

        oh yeah. Once in a while indulgence is always good.

        Reply
    8. manjulabharathkumar2016 says

      April 12, 2018 at 1:27 pm

      5 stars
      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 :)

      Reply
      • Srividhya G says

        April 12, 2018 at 1:57 pm

        Thanks. Errr, I fried them this time Manjula. ;-)

        Reply
    9. Priya @priyascurrynation says

      April 12, 2018 at 7:33 am

      LOVEEEEEE this manchurian.. You know what i can even have just plain fried idlis anytime :)

      Reply
      • Srividhya G says

        April 12, 2018 at 1:40 pm

        Oh yeah… while making this, I was munching a couple of fried ones as well. ;-)

        Reply
    10. Srivalli Jetti says

      April 12, 2018 at 5:17 am

      5 stars
      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!

      Reply
      • Srividhya G says

        April 12, 2018 at 1:48 pm

        what? Valli, you should definitely make this. Your blog cannot be without this recipe.

        Reply
    11. Gayathri Kumar says

      April 12, 2018 at 3:19 am

      5 stars
      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..

      Reply
      • Srividhya G says

        April 12, 2018 at 1:48 pm

        Thanks a lot, Gayathri. :-)

        Reply
    12. Padmajha PJ says

      April 12, 2018 at 1:46 am

      5 stars
      Love the Indo chinese flavors. I think I must remember to make extra idis just to make this dish! Looks super delicious Srividhya!

      Reply
      • Srividhya G says

        April 12, 2018 at 1:55 pm

        Thanks, PJ.

        Reply
    13. Vaishali Sabnani says

      April 11, 2018 at 8:20 pm

      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.

      Reply
      • Srividhya G says

        April 12, 2018 at 1:58 pm

        Thanks, Vaishali. :-) Recently we started to put them in the recycling oil centers. Earlier I was doing the same too.

        Reply
    14. Priya Suresh says

      April 11, 2018 at 2:10 pm

      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.

      Reply
      • Srividhya G says

        April 11, 2018 at 5:52 pm

        Thanks, Priya.

        Reply
    15. Sandhiya says

      April 11, 2018 at 1:09 pm

      5 stars
      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.

      Reply
      • Srividhya G says

        April 11, 2018 at 1:16 pm

        Thanks Sandhiya.

        Reply
    16. Harini says

      April 11, 2018 at 10:11 am

      5 stars
      Good one. I am sure my kids would love anything Indo-Chinese. I have never deep fried idli always shallow fried them.

      Reply
      • Srividhya G says

        April 11, 2018 at 11:05 am

        I always shallow fry, thought this time, I would try deep frying. Thanks Harini.

        Reply

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