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8 Mins delivery

Idli Manchurian

Serves 3
30 mins
300 Kcal
Idli Manchurian is a creative fusion that combines the firm idlis of South Indian cuisine with the zest, bold flavours of Chinese Manchurian. It's a unique recipe for all who would like to put a twist on idli and transform leftovers into the best snack or appetiser. Slice up the idlis and shallow fry them until golden and crispy for idli manchurian. Then comes the making of Manchurian sauce: In a wok, fry onions, garlic, ginger, green chillies, and bell peppers; add soy sauce, vinegar, tomato ketchup, and a dash of chilli sauce to make it richly spicy. Add the fried pieces of idli into that sauce and mix them well so they get well coated with the homemade flavour; complete the dish with spring onions, and serve hot. This idli manchurian recipe can be customised to any personal taste, as you can increase or decrease the spice content by adding more or less chilli sauce. You can also add other vegetables like carrots or mushrooms in the sauce to give an attractive twist. Sprinkle some roasted peanuts or cashews on top of this dish for crunchiness. Idli manchurian will greatly utilise leftover idlis, but it is often sought after with just the idea. It's the best fusion food, offering the best of South Indian and Chinese cuisines combined.

Ingredients required for Idli Manchurian

  1. Idli rice
  2. 1/2 cup maida
  3. ¼ cup cornflour
  4. Salt
  5. 1 tsp kashmiri red chilli powder
  6. ¼ tsp black pepper
  7. 3 tsp soy sauce
  8. 1 tsp oil
  9. 1/2 onion
  10. 1 inch ginger
  11. 3 garlic cloves
  12. 1/2 capsicum
  13. 1/4 cup tomato sauce
  14. 1 tsp chilli sauce
  15. 2 tsp vinegar
  16. Vegetables-onion spring onions12

Cooking steps for Idli Manchurian

  1. 1
    Idli Manchurian is the ultimate fusion dish—a South Indian idli gets Asian flair with bold, spicy sauces and crispy exteriors. Think idlis, yet fried and bathed in a gloriously saucy, tangy coating.
  2. 2
    First things first, take 5 idlis, your choice of leftovers or mini idlis for a fun bite-size factor.
  3. 3
    Slice them into small bite-sized pieces.
  4. 4
    Now, take a bowl and mix 1/2 cup maida and ¼ cup cornflour for your batter.
  5. 5
    Add a pinch of salt, 1 teaspoon Kashmiri red chili powder for vibrant color and mild heat, ¼ teaspoon crushed black pepper.
  6. 6
    Add 1 teaspoon soy for umami.
  7. 7
    Gradually add water, mixing to form a smooth batter to coat the idli pieces.
  8. 8
    Heat up your frying pan with some oil.
  9. 9
    Dip each idli piece into the batter, coating well, and drop carefully into hot oil.
  10. 10
    Fry until golden, crispy, and delicious.
  11. 11
    Once golden, begin to make your sauce.
  12. 12
    Heat 2 teaspoons oil in a pan, then add 1/2 finely chopped onion, 1-inch ginger, and 3 finely chopped garlic cloves.
  13. 13
    Saut until golden brown and fragrant.
  14. 14
    Add 1/2 cubed capsicum, cook for 1 minute then pour in ¼ cup tomato sauce and adjust for desired consistency.
  15. 15
    Add 1 teaspoon chili sauce and season with salt, tang with 2 teaspoons vinegar, soy for flavor.
  16. 16
    Let the sauce simmer for 2–3 minutes.
  17. 17
    Add fried idli pieces and gently toss, coating well.
  18. 18
    Garnish with chopped spring onions.
  19. 19
    Serve hot and crispy for a perfect party platter.
  20. 20
    Crisp, spicy, and sweet—the recipe of Idli Manchurian is the refined fusion you didn't know you needed.

Shop Ingredients

Tomato Sauce (1/4 cup)
117
1
15
1
77
1
100
1
159
1
73
1
148
1
130
1
81
1
70
1
Ginger (1 inch)
27
1
40
1
Garlic Cloves (3)
61
1
51
1
Capsicum (1/2)
36
1
33
1
Soy Sauce (3 Tsp)
48
1
156
1
Onion (1/2)
37
1
17
1
68
1
Maida (1/2 cup)
30
1
62
1
38
1
89
1
38
1
Idli Rice
65
1
Chilli Sauce (1 Tsp)
57
1
60
1
Black Pepper (¼ Tsp)
39
1
144
1
84
1
204
1
168
1
199
1
121
1
Oil (1 Tsp)
167
1
166
1
155
1
166
1
162
1
879
1
363
1
151
1
346
1
148
1
Salt
29
1
113
1
50
1
105
1
112
1
47
1
53
1
388
1
117
1
84
1

FAQs

Can Idli Manchurian be prepared ahead of time?

Yes, Idli Manchurian can be partially prepared ahead of time. For a day or two, you can fry or toast the idli pieces and store them in an airtight container. Once you want to serve, quickly toss the fried idlis in the Manchurian sauce and heat them together. If you wish to prepare the entire meal in advance, you can assemble it and refrigerate it, but it is best to add the sauce just before serving to keep the idlis crispy and not soggy.

How to make Idli Manchurian crispy?

The idli pieces should be cut into small cubes. This will allow them to acquire a crispy texture if lightly fried or pan-toasted before adding the sauce. A little oil or ghee can crisp up the idlis, making them golden brown and crunchy outside. A high heat setting when frying can seal the crispiness, and day-old idlis are best since they hold better to frying. To get an extra crispy taste, you may toss the fried idli pieces in corn flour or rice flour before frying.

Is it possible to make a dry version of Idli Manchurian?

Yes! If you like a dry version of Idli Manchurian, use less sauce or cook it down to a thicker consistency, which will coat the idlis without making them soggy. The dry version is well-liked with snacks or as an appetiser and will have a more intense flavour. Garnish it with chopped spring onions or a sprinkle of sesame seeds for added texture and taste without the moisture of a saucy dish.
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