Idli Manchurian Recipe With Oriental Twist
Indo Chinese · Vegetarian · 2h 10m · 2 servings
Cook It
For the soul.
Key Ingredients
- 5 idli
- 1 onion
- 1 green bell pepper (capsicum)
- 1 teaspoon ginger - grated
- 1 teaspoon red chilli powder
- + 7 more ingredients — see full list below ↓
Order It
For the convenience.
Skip the prep, the cooking, and the cleaning. Support a local restaurant and get it delivered hot to your door.
How to Make Idli Manchurian Recipe With Oriental Twist at Home
Ingredients (12 items)
- idli— 5
- onion— 1
- green bell pepper (capsicum)— 1
- ginger - grated— 1 teaspoon
- red chilli powder— 1 teaspoon
- soy sauce— 2
- green chillies - (adjust)— 2
- sunflower oil— 1 tablespoon
- -2 tablespoons dried oregano— 1
- salt - to taste
- -2 teaspoons spring onion greens - chopped— 1
- coriander (dhania) leaves - chopped— 1 teaspoon
Step-by-Step Instructions
- 1
To prepare Idli Manchurian Recipe With Oriental Twist, get all the ingredients ready along with leftover idlis
- 2
Or make idlis from idli batter in idli steamer and keep aside for 1-2 hours or more
- 3
Cut each idli into 6-7 pieces
- 4
Heat a shallow fry pan and add a teaspoon of oil and spread evenly
- 5
Place 6-8 pieces of idli at the bottom of the pan and shallow fry for a few minutes until crisp
- 6
The idli pieces will turn brown and crunchy at the base
- 7
This is one way of making crunchy idli pieces
- 8
I prefer making the crispy idli pieces this way
- 9
The other way (easier way) is shallow fry whole idlis until they turn light brown
- 10
Then cut these idlis into 6-7 pieces
- 11
Now, heat another pan, with a wide base
- 12
Add the remaining oil
- 13
Once the oil is heated, add chopped onions and fry until it turns crispy
- 14
Add the chopped capsicum pieces and fry well
- 15
Add the ginger paste and mix well
- 16
Add to the above mix, add soy sauce, red chilli powder and salt
- 17
Add slit green chillies and saute well
- 18
Put off the heat and sprinkle oregano flakes and mix
- 19
Garnish Idli Manchurian Recipe With Oriental Twist with coriander leaves and chopped spring onion leaves and serve with roasted tomato sauce or Schezuan Sauce as an evening snack
