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idli manchurian

Idli manchurian recipe with step by step photos – idli manchurian is a delicious way to use leftover idlis. This Indo Chinese snack which is a fusion dish is spicy and lightly sweet and sour.

With leftover idlis many recipes can be made. A few of them I have already shared:

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idli manchurian recipe

To make idli manchurian you can use medium or large sized idlis or mini idlis. Making idli manchurian is quick and the recipe gets done in 20 to 25 minutes.

In the recipe, I have pan fried the idlis and later chopped them. If you want you can chop them first and then fry them. Alternatively you can deep fry or shallow fry idlis. This recipe can be easily halved or doubled.

You can serve idli manchurian as a snack or as a starter also.

How to make idli manchurian

1. First take the idlis. It is best if the idlis are refrigerated and then fried as they absorb less oil. I have used 5 idlis.

idli for making idli manchurian recipe

2. Heat 2 tablespoons oil in a shallow frying pan or a tawa. Keep the flame to medium-low and place the idlis.

idli for making idli manchurian recipe

3. When one side is crisp and golden, turn over the idlis and fry the second side.

idli for making idli manchurian recipe

4. Fry the second side of the idlis also till they turn crisp and golden.

idli for making idli manchurian recipe

5. Remove the pan fried idlis on kitchen paper towels. Let them cool a bit.

idlis for making idli manchurian recipe

6. When the idlis are slightly hot, then chop them in four parts. Keep aside.

idlis for making idli manchurian recipe

Making idli manchurian

7. Chop 1 medium onion and 1 small capsicum in small cubes or squares. Finely chop 6 to 7 medium garlic cloves, 1 inch ginger and 1 green chilli.

making idli manchurian recipe

8. Heat 1 tablespoon oil in a pan or wok. Add the 1.5 teaspoons finely chopped garlic, 1 teaspoon finely chopped ginger and 1 green chilli (finely chopped).

making idli manchurian recipe

9. Sauté on low flame till the garlic starts turning light golden.

making idli manchurian recipe

10. Then add the chopped onions and capsicum.

making idli manchurian recipe

11. Mix and begin to sauté onions and capsicum on a medium-low to medium flame stirring often.

making idli manchurian recipe

12. sauté till to you see the edges of both the onion and capsicum lightly golden with some blisters on them.

making idli manchurian recipe

13. Keep the flame to a low and then add 1 tablespoon soy sauce (naturally fermented).

making idli manchurian recipe

14. Immediately add ½ tablespoon red chilli sauce or sriracha sauce.

making idli manchurian recipe

15. Then add ½ tablespoon sweet red chilli sauce or tomato ketchup.

making idli manchurian recipe

16. Mix very well.

making idli manchurian recipe

17. Then add ¼ teaspoon black pepper powder.

making idli manchurian recipe

18. Add salt as required and mix again. Do add less salt as the sauces already have salt in them. If you want you can also add a bit of sugar. I have not added as the sweet red chili sauce is already sweet.

making idli manchurian recipe

19. Mix very well.

making idli manchurian recipe

20. Then add the pan fried idlis.

making idli manchurian recipe

21. Mix well so that the sauces coat the idlis. Then switch off the flame.

making idli manchurian recipe

22. Lastly add 1 to 2 tablespoons chopped coriander leaves. Mix again.

idli manchurian recipe

23. Serve idli manchurian hot or warm as a snack.

idli manchurian recipe

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STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Idli Manchurian

5 from 1 vote
Idli manchurian is a delicious way to use leftover idlis. It is spicy and lightly sweet and sour in taste. This indo Chinese snack of idli manchurian is a fusion dish. 
idli manchurian recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Course:snacks,starters
Cuisine:indian
Diet:vegan,vegetarian
Servings (change the number to scale):2
(1 CUP = 250 ML)

INGREDIENTS

for pan frying idli

  • 5 medium to large idlis
  • 2 tablespoons oil

other ingredients

  • 1 tablespoon oil
  • 1.5 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped ginger
  • 1 medium onion - cut in small cubes or squares or 1/3 cup onion
  • 1 small capsicum or green bell pepper - cut in small cubes or squares or 1/3 cup
  • 1 tablespoon soy sauce (naturally fermented)
  • ½ tablespoon sweet red chilli sauce or tomato ketchup
  • ½ tablespoon red chilli sauce or sriracha sauce
  • ¼ teaspoon black pepper powder or add as required
  • salt as required
  • 1 to 2 tablespoons chopped coriander leaves

INSTRUCTIONS

pan-frying idli

  • Heat 2 tablespoons oil in a shallow frying pan or a tawa. Keep the flame to medium-low and place the idlis.
  • When one side is crisp and golden, turn over the idlis and fry the second side.
  • Fry the second side of the idlis also till they turn crisp and golden.
  • Remove the pan fried idlis on kitchen paper towels. Let them cool a bit.
  • When the idlis are slightly hot, then chop them in four parts. Keep aside.

making idli manchurian

  • Heat 1 tablespoon oil in a pan or wok. Add finely chopped garlic, finely chopped ginger and green chilli (finely chopped).
  • Sauté on low flame till the garlic starts turning light golden.
  • Then add the chopped onions and capsicum. Mix and begin to sauté onions and capsicum on a medium-low to medium flame stirring often.
  • Sauté till to you see the edges of both the onion and capsicum lightly golden with some blisters on them.
  • Keep the flame to a low and then add 1 tablespoon soy sauce (naturally fermented). 
  • Immediately add ½ tablespoon red chilli sauce or sriracha sauce.
  • Then add ½ tablespoon sweet red chilli sauce or tomato ketchup. mix very well.
  • Then add ¼ teaspoon black pepper powder.
  • Add salt as required and mix again. Do add less salt as the sauces already have salt in them. mix very well.
  • Then add the pan-fried idlis. Mix well so that the sauces coat the idlis. Then switch off the flame.
  • Lastly add 1 to 2 tablespoons chopped coriander leaves. Mix again.
  • Serve idli manchurian hot or warm as a snack.

NUTRITION INFO (approximate values)

Nutrition Facts
Idli Manchurian
Amount Per Serving
Calories 339 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Sodium 832mg36%
Potassium 242mg7%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 7g8%
Protein 5g10%
Vitamin A 1863IU37%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 84mg102%
Vitamin E 10mg67%
Vitamin K 4µg4%
Calcium 23mg2%
Vitamin B9 (Folate) 38µg10%
Iron 1mg6%
Magnesium 16mg4%
Phosphorus 43mg4%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.