Idli Manchurian

2017-04-05

Cuisine: Indian
Course: Breakfast
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Servings : 3
Prep Time : 10m
Cook Time : 20m
Ready In : 30m

Idli Manchurian

Idli Manchurian is a popular Indo-Chinese dish, and made several different ways. It is a super delicious appetizer or main dish. I make this dish when I have leftover idlies. Idli Manchurian satisfies your savory and spicy cravings!

Ingredients

4 Idlies (I am using left over Idlies, I do have the Recipe for Idli)
2 Cups Sliced Yellow and Green Bell Pepper (use any color Bell Pepper)
¼ tsp Salt
2 Tbsp Oil for Stir-Frying (Idlies and Bell Pepper)
For Sauce
6 Whole Red Chilies
2 Tbsp Oil (Canola or Vegetable Oil)
2 Tbsp Soy Sauce
1 Tbsp Vinegar
1 Tbsp Ginger Paste or Finely Grated Ginger (Adrak)
1 Tbsp Tomato Paste
½ Tsp Sugar
2 Tsp Corn Starch or Arrow Root Powder
1 Cup Water

Method

Step 1

Boil the red chilies in about 1/2 cup of water until they are tender. Let them cool off. In a blender blend all the sauce ingredients together oil, soy sauce, vinegar, ginger, tomato paste, sugar, and corn starch if needed add more water.

Step 2

Boil the sauce over medium heat. Sauce should be pouring consistency. Set aside.

Step 3

Cut the idlies into bite size pieces, I have cut the idlies in 6 pieces. Heat the oil in frying pan over medium high heat. Add idlies and sprinkle the salt. Stir-fry for 2-3 minutes until idlies are lightly golden brown, take them out and set aside.

Step 4

In the same pan stir fry bell pepper 2-3 minutes, do not overcook the bell pepper, they taste better when they are still crisp. Add the stir-fry idlies to bell peppers. Pour the sauce and stir gently making sure idlies are coated well. Turn off the heat.

Step 5

Idli Manchurian is ready. Take them out in a serving bowl.