Idli Manchurian is a perfect recipe for relishing the leftovers of Idli. Idli Manchurian is made by cutting Idli into small pieces and then sautéing in different sauces. How to make Idli Manchurian is explained in this post with step by step pictures 
Idli Manchurian has become my recent favorites….I have tried many manchurian recipes mainly for posting here now making manchurian has become a breeze these days.Last week, I had few leftover idlis from the previous nights dinner and had all other ingredients needed for idli manchurian so set out to make idli manchurian ….It is no fancy just like other manchurian recipes with few modifications.Now lets get onto learn how to make idli manchurian recipe.
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Idli Manchurian
Idli Manchurian is a perfect recipe for relishing the leftovers of Idli. Idli Manchurian is made by cutting Idli into small pieces and then sautéing in different sauces. How to make Idli Manchurian is explained in this post with step by step pictures
Servings2 people
Ingredients
For making the batter :
- 5 idli cut into squares
- 2 tablespoon corn flour
- 2 tablespoon maida
- 1 teaspoon ginger garlic paste
- 3/4 teaspoon red chilli powder
- oil to toast
For the Manchurian:
- 1 tablespoon oil
- 1/2 capsicum cut into squares
- 1 teaspoon garlic finely chopped
- 1 teaspoon ginger finely chopped
- 3 tablespoon big onion finely chopped
- 1/4 teaspoon soya sauce
- 1/4 teaspoon pepper powder
- 2 tablespoon tomato sauce
- 1/2 teaspoon cornflour mixed with 2 tablespoon water
- salt to taste
- 1/2 tablespoon spring onions white part
- 2 tablespoon spring onions green part
Instructions
- If you are making your batch of idlis fresh then refrigerate it at least for 30mins.
- Then cut the idlis into small cubes. In a mixing bowl mix all the ingredients under ‘for the batter(except oil and idlis)’ add little water to form a thick paste.
- Dip the idlis cubes into the batter and tawa toast it(or deep fry).
- I used my trusted Nirlep tawa, added less oil and toasted till golden brown. Drain in tissue paper.
- Get all the ingredients ready for the manchurian.
- Heat oil in a pan and add garlic, ginger and spring onions white part saute for a minute.
- Add onion saute until slightly browned.
- Then add capsicum, saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.
- Then add soya sauce and mix well in high flame.
- Now reduce the flame and add tomato sauce and required salt.
- Add cornflour mixture and little water to make it saucy.
- Bring the sauce to a quick boil.
- Add fried idlis, pepper powder and give a toss for the sauce to coat well.
- Garnish with spring onions green part, give a quick mix and serve hot.
- Serve Idli Manchurian hot with any fried rice of your choice or just as a starter.
Notes
- Dont skip spring onions as it gives a nice flavour.
- Refrigerating idlis helps in giving firm idli cubes with no crumbles.
- Soya sauce forms the base for any manchurian.
- You can even use green chilli sauce / red chilli sauce
- The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
- Always serve hot as it may turn soggy when rested for a while.
- Adding cornflour water mixture is purely optional – this is just to make the sauce thick.
- Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
- After the fried idlis are added just toss it, thats enough.
Nutrition Facts
Idli Manchurian
Amount Per Serving (200 g)
Calories 161
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 131mg6%
Potassium 196mg6%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 1398IU28%
Vitamin C 42mg51%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make Idli Manchurian
- If you are making your batch of idlis fresh then refrigerate it atleast for 30mins.Then cut the idlis into small cubes.In a mixing bowl mix all the ingredients under ‘for the batter(except oil and idlis)’ add little water to form a thick paste.
- Dip the idlis cubes into the batter and tawa toast it(or deep fry) . I used my trusted Nirlep tawa, added less oil and toasted till golden brown.Drain in tissue paper.
- Get all the ingredients ready for the manchurian.Heat oil in a pan and add garlic,ginger and spring onions white part saute for a minute.Add onion saute until slightly browned.
- Then add capsicum, saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.Then add soya sauce and mix well in high flame.Now reduce the flame and add tomato sauce and required salt.Add cornflour mixture and little water to make it saucy.
- Bring the sauce to a quick boil. Add fried idlis, pepper powder and give a toss for the sauce to coat well. Garnish with spring onions green part, give a quick mix and serve hot.
Serve hot with any fried rice of your choice or just as a starter.Serve immediately before it becomes soggy. 
Expert Tips
- Dont skip spring onions as it gives a nice flavour.
- Refrigerating idlis helps in giving firm idli cubes with no crumbles.
- Soya sauce forms the base for any manchurian.You can even use green chilli sauce / red chilli sauce
- The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
- Always serve hot as it may turn soggy when rested for a while.
- Adding cornflour water mixture is purely optional – this is just to make the sauce thick.
- Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
- After the fried idlis are added just toss it, thats enough.
Sinduja Prabhu
Yummy dish..I am drooling..awesome pictures and superb explanation Sharmi ji..you just rock:):)
Hasna Hamza Layin
nice one… luvd the idea
Ramya Krishnamurthy
Yummy yummy.will try next after having leftover idlis
Sony P
Super like …….. Looking so tempting !!
M D
Oh that looks yum! Delicious!
nandoos Kitchen
yummy, tasty manchurian! lovely
Pavithra unni
hai sharmi kid s lunchbox series is really superb. can u please do a picnic food or travelling food series too.or may b a roundup of picnic food recipes on ur blog.it wil b really helpful
SHARMILEE J
Sure will take that in future 🙂
Sireesha Puppala
Wow this looks so tempting!
Ponni
Hai Sharmi,
Going through your lovey recipes for sometime.Both the pics. and the recipes are tempting.
Congratulations.Also happy to note that we are in the same city.Hope to meet you once.
Aparnaa
Hi Sharmi, please try & post chilli parotta recipe… hope it should be similar to idli manchurian 🙂
SHARMILEE J
I have already posted Chilli Parotta….Please check recipe index
Gayathri Janarthanam
Hi Sharmi.. Can I use rice flour instead of corn flour?
SHARMILEE J
yes you can try that…
megha pot
Hii sharmii ….tried idli Manchurian.. It came out really nice nd yummy…nd tasted like chilly chicken veg …I loved d way u present ur recipes …its really nice nd unique…wil surely try other recipes
Reshmi
Sharmilee i tried this receipe last nite for a get together and was super hit…everyone loved it
Mano
I ve tried it and its awesome