Idli Manchurian Recipe – Sharmis Passions

Idli Manchurian is a perfect recipe for relishing the leftover idli. Idli Manchurian is made using idli, sauces, flour, spices and herbs. this idli manchurian tastes so good when served hot! Learn to make Idli Manchurian with step by step pictures.

Idli Manchurian has become my recent favorite. I have tried many manchurian recipes mainly for posting here now making manchurian has become a breeze these days. This is an easy and quick to make manchurian if you have leftover idli.

About Idli Manchurian

Idli Manchurian is a delicious starter made by frying flour coated idli until crisp then tossing it in hot, sweet and tangy sauce. Idli Manchurian is simple to make at home and tastes so good.

Last week, I had few leftover idli from the previous night dinner and had all other ingredients needed for idli manchurian so set out to make idli manchurian. It is no fancy just like other manchurian recipes with few modifications. Do try this easy manchurian and enjoy!

Idli Manchurian Ingredients

• Idli – Use leftover idli, keep in fridge for minimum 30 minutes so that they are firm.
• Sauces – I have used soya sauce, chili sauce, tomato sauce for making the manchurian sauce.
• Onion, Capsicum – Chopped onion and capsicum are used here.
• Spring Onion, Garlic – Garlic and Spring onion adds taste and flavor to the manchurian. Do not skip it if you like Manchurian in restaurant style.
• Pepper powder – Pepper powder adds spice to the sauce.
• Flour – Maida, corn flour is needed to coat the gobi and fry. Corn flour is used to make a slurry which helps to keep the Manchurian saucy and thick.
• Oil – Use cooking oil that has no flavors.

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How to make Idli Manchurian Step by Step

1.If you are making your batch of idlis fresh then refrigerate it at least for 30 minutes. Then cut the idlis into small cubes. In a mixing bowl mix all the ingredients under ‘for the batter(except oil and idlis)’ add little water to form a thick paste.

2.Dip the idlis cubes into the batter and tawa toast it(or deep fry) . I added less oil and toasted till golden brown. Drain in tissue paper.

3.Get all the ingredients ready for the manchurian. Heat oil in a pan and add garlic, ginger and spring onions white part sauté for a minute. Add onion sauté until slightly browned.

4.Then add capsicum, sauté for 2 minutes. Let the onions and capsicum retain its crispiness and do not let them turn brown. Then add soya sauce and mix well in high flame. Now reduce the flame and add tomato sauce and required salt. Add corn flour mixture and little water to make it saucy.

5.Bring the sauce to a quick boil. Add fried idli, pepper powder and give a toss for the sauce to coat well. Garnish with spring onions green part, give a quick mix and serve hot.

Serve hot with any fried rice of your choice or just as a starter.Serve immediately.

Expert Tips

• Don’t skip spring onions as it gives a nice flavor.
• Refrigerating idlis helps in giving firm idli cubes with no crumbles.
• Soya sauce forms the base for any manchurian.You can even use green chilli sauce / red chilli sauce
• The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
• Always serve hot as it may turn soggy when rested for a while.
• Adding cornflour water mixture is purely optional – this is just to make the sauce thick.
• Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
• After the fried idlis are added just toss it, that is enough.

Serving and Storage

Idli Manchurian can be enjoyed as it is – it tastes delicious. Idli Manchurian is best when hot, however you can store up to a day and heat it while serving

If you have any more questions about this Idli Manchurian Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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