Manchurian is a popular Indo-Chinese starter liked by all age groups. I have some left over idly. I tried machurian using my left over idly. It is a very simple dish. There are two different method of making manchurian with idlies. We can deep fry or shallow fry the idlies and make manchurian. Today instead of frying I baked the idlies and made the manchurian. It came out very well. Taste the same. I used left over breakfast idlies to make the manchurian. I kept the idlies for 6 hours in the fridge to make it hard.
You can make the idly manchurian with fresh idlies also.
Let us see how to make this easy yummy starter .
Preparation time approx. 30 minutes.
- 4 Idlies. ( i used left over idlies which i kept 6 hours in the fridge.)
- 1/4 cup finely chopped onions
- 1tbsp chopped garlic
- 1 tsp chopped ginger.
- 2 tbsp finely chopped spring onion.
- 1 small capsicum cut in to pieces.
- 1 tbsp corn flour.
- 2 tbsp tomato ketchup.
- 1 tsp chilly sauce.
- 1/2 tsp kashmiri chilli powder.(optional)
- 1/2 tsp white or black pepper powder.
- 1 tbsp soy sauce.( i used thick sauce).
- 2tbsp olive oil.
Idlies kept in fridge for 6 hours to make it little hard.
Cut the idlies in to small pieces.
Preheat the oven at 180 degree.
Take a baking dish and apply oil. Arrange the idlies and bake it for 15 to 20 minutes. Till it turns brown. Do not make in to very crispy.
In the mean time heat the oil. Add ginger and garlic saute for few seconds. Then add chopped onions and spring oinions. Today i have not added onions. My son is allergic to onions. I have added only chopped spring onions. Saute till the colour changes. Now add capsicum pieces. Fry for few minutes till the capsicum is slightly cooked. Do not over cook.
Now add all the sauces one by one, chilly powder, pepper powder and little salt .Mix well.
Mix the corn flour in 1/2 cup of water and add to this mixture. Fry till the sauce become little thick. If you feel the sauce is very thick add little more water and mix. Adjust the consistency of the sauce.
Now add the baked pieces of idlies and toss well.
Garnish with chopped spring onion leaves.