Idli Manchurian is an innovative dish prepared with leftover idlis. It is made in Indo Chinese style. It is easy to make and takes very less time. If you are bored of eating plain idlis all the time, you can try this for a change. It can be had as a snack or as a breakfast. It is great way to use leftover idlis.
Check out my other recipes using leftover idlis like kaima idli, idli upma and vegetable idli. Check out my secrets to make soft and spongy idlis.
Idli Manchurian is a tasty snack prepared in the Indo Chinese way with leftover idlis. It is a great way to use leftover idlis. It tastes delicious and is easy to make.
- 3 Leftover idlis
- 3/4 tsp Rice flour
- 1/2 tsp Red Chilli powder
- Butter as needed
- 4 cloves Garlic
- 1 Green chillies
- 1 Onion
- 1 Capsicum
- 3/4 tsp All purpose flour (maida)
- Salt needed
- 1 tbsp Tomato sauce
- 1 tbsp Chilli sauce
- 1 tbsp Soya sauce
- 1/4 cup Spring Onion greens
Refrigerate the leftover idlis overnight or for 4 hours.
Cut the refrigerated idlis into medium sized pieces.
Sprinkle chilli powder and rice flour over the idli pieces.
Heat butter and tawa fry the idlis on low heat. Keep flipping it over now and then for even roasting. You can deep fry, if you prefer. Keep the fried idlis aside.
Cut onion and capsicum into square shaped pieces.
Heat 2 tbsp of butter.
Add garlic, green chillies and saute for a few seconds.
Add onions and saute until it turns transparent.
Once onions turns transparent, add the capsicums.
Saute for a few seconds. Do not overcook the capsicum. It should retain its crunchiness.
Add all the sauces mention under "sauces"
Add salt needed. Cook for a few seconds.
Mix all purpose flour (maida) with 2-3 tbsp of water and add to the above.
Once the gravy starts thickening, add the fried idli pieces.
Mix well so that it is well coated with the masala.
Turn off the heat and garnish with finely chopped spring onion greens.
Enjoy as a snack or as a breakfast.
Watch video of 5 Recipes with Leftover Idlis
How to prepare Idli Manchurian with stepwise pictures
You can use leftover idlis for this. Refrigerate the idlis overnight or for 4 hours.
Heat 2-3 tbsp of butter in a kadai and fry the idlis until they are roasted well on all the sides. Keep flipping it for even roasting. If you want you can deep fry the idlis in oil. As I wanted to make it healthy, I have avoided deep frying.
Once the onions turn transparent, add capsicum and saute for a few seconds. The capsicums should retain its crunchiness, so avoid overcooking.
Mix maida with 2 tbsp of water and add to the gravy.
Garnish with spring onions greens and serve hot.
OMG! this is going to be the snack for the evening today. Can one use Rava idly for this too?
That’s something I have never tried before.. Thank You so much for sharing such amazing recipe..
Nice recipe.. I must plan this for my office staffs in the coming lunch plan.
hope they will like this.. thanks for sharing this wonderful recipe.