Idli Manchurian | Leftover Idli Recipes

Contrary to many of our friends,we love idli.A relaxed breakfast of idli and piping hot sambhar with some thick coconut chutney on the side is surely our idea of a comfort breakfast.Ever since acquiring a wet grinder,I've been whipping up idli batter in bulk so that we can have dosa any time we fancy and of course those cold leftover idlis which open up so many possibilities for a probable snack.

Remember DK's Idli fry which we talked about a while back?Well,I had planned to try it when suddenly this idea popped up.I remember having chilly idli and podi idli in Sangeetha which was actually made with mini button idlis.So slowly the idea of manchurian came up.

I am sure many of you have heard about or tried this dish,this is my take on it.It is made in a similar way as how you'd go about making a Gobi/Baby Corn Manchurian.

Idli Manchurian

Ingredients

Cold Idli - 5-7,chopped into small cubes

For the batter

All purpose flour/Maida - 1 cup
Cornflour - 1/2 cup
Salt - 1 tsp
Pepper - 1/2 tsp
Water to mix the batter
Oil to deep fry

For the Manchurian sauce

Oil - 1 tbsp
Onion - 1 big,finely chopped
Green chilly - 1,finely chopped
Ginger garlic paste - 1 tsp
Capsicum - half of one big,chopped
Tomato sauce - 1 tbsp
Soya sauce - 1 tbsp
Vinegar - 1 tsp
Sugar - 1 tsp
Red chilly powder - 1/2 tsp(you could add chilly sauce as well)
Salt to taste
Cornflour - 1 tbsp,mixed with 1/4 cup of water

Method

 
Make a batter using the ingredients mentioned-starting with flour,cornflour,salt,pepper and water.
 
In a kadai add enough oil to deep fry.Dip the chopped idli into the batter and deep fry till golden brown and crisp.Drain on absorbent paper and keep aside.
 
In a non-stick pan add oil and saute the onions and green chilly till golden brown.
Mix in the ginger garlic paste and saute for 3-4 minutes or till the raw smell goes.
 
Add the chopped capsicum,tomato sauce,soya sauce,vinegar,sugar,chilly powder and salt to taste and stir well.
 
Now add the cornflour slurry and mix well till you get a thick manchurian sauce.
 
Mix in the fried idlis and stir well till the idli gets coated with the sauce and turns crisp.
Switch off the flame,garnish with freshly chopped coriander leaves and serve hot.

Notes

• It is easier to chop the idli when it is cold,so leftover idli works best for this recipe.Cold idli doesn't soak up oil too while frying.
• Though it tastes great as a starter,I had it as a meal by itself and was too full after the 5th piece.Perfect for those gossip sessions with your girlfriends:)

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Now for the giveaway winner.So many of you wrote in to say what you wished for and now my wishlist is getting bigger and bigger:).I chose the random generator to pick the winner and the winner is

Siri Pulipaka - Congrats Siri! Please send me your shipping address to divyakudua@gmail.com at the earliest and your prize would be on its way!

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