Idli manchurian recipe with step by step photos. Idli manchurian is a delicious way to use leftover Idli. This Indo Chinese snack which is a fusion dish is spicy, lightly sweet and sour. Makes for a great starter or snack that you can enjoy for your brunch or evening tea.
As much as I love my South Indian snack dishes, especially idli, I also really love Chinese food once in a while. And what’s better is the fact that here is a dish that combines both and makes for this rockstar Idli Manchurian, a popular dish from the Indo-Chinese food repertoire.
It is a fact that we Indians don’t believe in wasting food, as it is an emotion for us and sacred too. So, the leftover food culture in Indian cuisine also has been there since times immemorial.
Batters, main dishes like dry sabzis or curried ones too, idli, steamed rice, cooked lentils and more – you name it, and we can turn any or of our leftover food into more of sparkling new delicious delights.
With leftover idlis many recipes can be made. A few of them I have already shared:
To make idli manchurian you can use medium or large sized idlis or button idlis. Making idli manchurian is quick and the recipe gets done in 20 to 25 minutes.
In the recipe, I have pan fried the idlis and later chopped them. If you want you can chop them first and then pan fry them. Alternatively you can deep fry or shallow fry idlis. This recipe can be easily halved or doubled.
You can serve idli manchurian as a snack or as a starter also.
How to make Idli Manchurian
1. First take the idlis. It is best if the idlis are refrigerated and then fried as they absorb less oil. I have used 5 idlis.
2. Heat 2 tablespoons of oil in a shallow frying pan or a tawa. Keep the heat to medium-low and place the idlis.
3. When one side is crisp and golden, turn over the idlis and fry the second side.
4. Fry the second side of the idlis also till they turn crisp and golden.
5. Remove the pan fried idlis on kitchen paper towels. Let them cool a bit.
6. When the idlis are slightly hot, then chop them in four parts. Keep aside.
Making idli manchurian
7. Chop 1 medium onion and 1 small capsicum in small cubes or squares. Finely chop 6 to 7 medium garlic cloves, 1 inch ginger and 1 green chilli.
8. Heat 1 tablespoon oil in a pan or wok. Add the 1.5 teaspoons finely chopped garlic, 1 teaspoon finely chopped ginger and 1 green chilli (finely chopped).
9. Sauté on low heat till the garlic starts turning light golden.
10. Then add the chopped onions and capsicum.
11. Mix and begin to sauté onions and capsicum on a medium-low to medium heat stirring often.
12. Sauté till you see the edges of both the onion and capsicum lightly golden with some blisters on them.
13. Keep the heat to a low and then add 1 tablespoon soy sauce (naturally fermented).
14. Immediately add ½ tablespoon red chilli sauce or sriracha sauce.
15. Then add ½ tablespoon sweet red chilli sauce or tomato ketchup.
16. Mix very well.
17. Then add ¼ teaspoon black pepper powder.
18. Add salt as required and mix again. Do add less salt as the sauces already have salt in them. If you want you can also add a bit of sugar. I have not added as the sweet red chili sauce is already sweet.
19. Mix very well.
20. Then add the pan fried idlis.
21. Mix well so that the sauces coat the idlis. Then switch off the flame.
22. Lastly add 1 to 2 tablespoons of chopped coriander leaves. Mix again.
23. Serve idli manchurian hot or warm as a starter in your parties or have it as a snack.
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Idli Manchurian
Ingredients
for pan frying idli
- 5 medium to large idlis
- 2 tablespoons oil
other ingredients
- 1 tablespoon oil
- 1.5 teaspoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped ginger
- 1 medium onion – cut in small cubes or squares or 1/3 cup onion
- 1 small capsicum or green bell pepper – cut in small cubes or squares or 1/3 cup
- 1 tablespoon soy sauce (naturally fermented)
- ½ tablespoon sweet red chilli sauce or tomato ketchup
- ½ tablespoon red chilli sauce or sriracha sauce
- ¼ teaspoon black pepper powder or add as required
- salt as required
- 1 to 2 tablespoons chopped coriander leaves
Instructions
pan-frying idli
- Heat 2 tablespoons oil in a shallow frying pan or a tawa. Keep the flame to medium-low and place the idlis.
- When one side is crisp and golden, turn over the idlis and fry the second side.
- Fry the second side of the idlis also till they turn crisp and golden.
- Remove the pan fried idlis on kitchen paper towels. Let them cool a bit.
- When the idlis are slightly hot, then chop them in four parts. Keep aside.
making idli manchurian
- Heat 1 tablespoon oil in a pan or wok. Add finely chopped garlic, finely chopped ginger and green chilli (finely chopped).
- Sauté on low flame till the garlic starts turning light golden.
- Then add the chopped onions and capsicum. Mix and begin to sauté onions and capsicum on a medium-low to medium flame stirring often.
- Sauté till to you see the edges of both the onion and capsicum lightly golden with some blisters on them.
- Keep the flame to a low and then add 1 tablespoon soy sauce (naturally fermented).
- Immediately add ½ tablespoon red chilli sauce or sriracha sauce.
- Then add ½ tablespoon sweet red chilli sauce or tomato ketchup. mix very well.
- Then add ¼ teaspoon black pepper powder.
- Add salt as required and mix again. Do add less salt as the sauces already have salt in them. mix very well.
- Then add the pan-fried idlis. Mix well so that the sauces coat the idlis. Then switch off the flame.
- Lastly add 1 to 2 tablespoons chopped coriander leaves. Mix again.
- Serve idli manchurian hot or warm as a snack.
Nutrition Info (Approximate Values)
This Idli Manchurian post from the blog archives first published on December 2017 has been updated and republished on January 2023.
