Idli Manchurian is an innovative dish made from idlis which are made into dumplings. These dumplings are next, simmered in a sweet and sour Chinese gravy/sauce. It is a fusion of South Indian & Chinese style cooking.
Idli is a traditional South Indian breakfast snack made by steaming a batter consisting of fermented black lentils (de-husked) and rice. It is considered to be a very healthy dish because of the fermentation process.
These idlis are diced and dipped in a spicy batter before frying to make dumplings for idli manchurian. The fried dumplings are tossed in a mixture of Chinese sauces and South Indian spices for making the manchurian.
This South Indian recipe with an oriental touch is easy to make and is loved by everyone including children who many time have great fascination for spicy Chinese food.
You can enjoy this dish as an appetizer or as a snack with tea and also pack it for children’s lunch box or tiffin. The dish can also be enjoyed as a light dinner.
To make Idli Manchurian at home follow the detailed step by step recipe with photos posted below.
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Idli Manchurian Recipe
Recipe Info
Ingredients For Idli Manchurian Recipe
For the Manchurian Balls
- 6 Idlis
- 1/2 Cup All Purpose Flour (Maida)
- 1/4 Cup Corn Flour or Corn Starch
- 1 Tablespoon Ginger Garlic Paste
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
- 1 Teaspoon Soy Sauce
- Oil for Frying
For the Sauce
- 1/2 Onion
- 1 Tablespoon Ginger Garlic Paste
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Green Chilli Sauce
- 2 Teaspoons Tomato Ketchup
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
- 1/4 Cup Spring Onion Greens
- 2 Teaspoon Cooking Oil
Step By Step Instructions for Idli Manchurian Recipe
Preparing the manchurian pieces
- Combine all purpose flour (maida), corn flour, ginger garlic paste, salt, pepper, red chilli powder and soy sauce in a bowl.1/2 Cup All Purpose Flour (Maida), 1/4 Cup Corn Flour or Corn Starch, 1 Tablespoon Ginger Garlic Paste, 1/2 Teaspoon Salt, 1/2 Teaspoon Red Chilli Powder, 1/4 Teaspoon Black Pepper Powder (Kali Mirch), 1 Teaspoon Soy Sauce
- Add water to make a smooth paste of slightly thick consistency (similar to pakora batter).
- Cut the Idlis into bite sized pieces. Leftover Idli works best since it's less crumbly. If you are using fresh made Idlis, then you can refrigerate them for 30 mins before using.6 Idlis
- Heat oil in a deep kadhai (wok). When the oil becomes hot, dip the idlis in the batter and gently drop them in the oil.
- Fry them till they turn crispy and golden brown in color.
Preparing the tempering
- Heat some oil in a pan and add finely chopped onions along with ginger garlic paste. Saute for a minute but do not overcook the onions.1/2 Onion, 2 Teaspoon Cooking Oil, 1 Tablespoon Ginger Garlic Paste
- Add soy sauce, green chilli sauce, tomato sauce, salt and pepper.1 Teaspoon Soy Sauce, 1 Teaspoon Green Chilli Sauce, 2 Teaspoons Tomato Ketchup, 1/2 Teaspoon Salt, 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
- Saute for a few seconds. You can add 1 teaspoon cornflour to make the sauce thicker if it’s watery. Also add some spring onion greens.1/4 Cup Corn Flour or Corn Starch, 1/4 Cup Spring Onion Greens
- Add the fried idlis to the pan.
- Toss them in the sauce to coat them completely.
- Idli Manchurian is ready. Serve it hot along with Fried Rice or just enjoy it as a snack.
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