Idli Manchurian Recipe – Crispy Idli in Soya Garlic Sauce

Last Updated on 4 months by Neha Deshmukh

Idli Manchurian Recipe – Crispy Idli in Soya Garlic Sauce

Hey everyone! If you’re anything like me, you always have leftover idlis staring back at you from the fridge. And honestly, while I love a simple idli-sambar breakfast, sometimes you just crave something a little…different. That’s where this Idli Manchurian comes in! It’s a fantastic way to transform those soft, fluffy idlis into a crispy, flavourful Indo-Chinese delight. Trust me, it’s a crowd-pleaser!

Why You’ll Love This Recipe

This recipe is a total winner for a few reasons. First, it’s a brilliant way to use up leftover idlis – reducing food waste and saving you time! Second, the combination of Indian and Chinese flavours is just so good. The soft idlis get a delightful crunch, and the soya-garlic sauce is seriously addictive. Plus, it’s surprisingly easy to make, even on a weeknight.

Ingredients

Here’s what you’ll need to whip up this delicious Idli Manchurian:

• 5 idlis
• 2 tablespoons corn flour (approx. 20g)
• 2 tablespoons maida (all-purpose flour, approx. 20g)
• 1 teaspoon ginger garlic paste (approx. 5ml)
• 0.75 teaspoon red chilli powder (approx. 3g)
• Oil, as needed for frying
• 1 tablespoon oil (approx. 15ml)
• 0.5 capsicum (bell pepper), chopped
• 1 teaspoon garlic, chopped (approx. 3g)
• 1 teaspoon ginger, chopped (approx. 3g)
• 3 tablespoons big onion, chopped (approx. 30g)
• 0.25 teaspoon soya sauce (approx. 5ml)
• 2 tablespoons tomato sauce (approx. 30ml)
• 0.25 teaspoon pepper powder (approx. 1g)
• 0.5 teaspoon cornflour (approx. 2.5g)
• Salt, to taste
• 0.5 tablespoon spring onions white part, chopped (approx. 10g)
• 2 tablespoons spring onions green part, chopped (approx. 20g)

Ingredient Notes

Let’s talk ingredients for a sec! Using leftover idlis is perfect here – they actually work better than freshly made ones because they hold their shape during frying. The corn flour and maida combo is key for getting that super crispy coating. Don’t skimp on the ginger-garlic paste; it adds a lovely aromatic base to the batter. And feel free to adjust the red chilli powder to your spice preference! I usually add a little extra because my family loves a bit of heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, refrigerate your fresh idlis for about 30 minutes. This firms them up nicely, making them easier to cube. Then, cut them into bite-sized pieces.
2. Now, let’s make the batter. In a bowl, mix together the corn flour, maida, ginger garlic paste, red chilli powder, and just enough water to form a thick, coating batter. It shouldn’t be too runny!
3. Coat each idli cube evenly in the batter, making sure they’re fully covered.
4. Heat oil in a pan or wok for shallow frying. Carefully add the coated idli cubes and fry until they’re golden brown and beautifully crispy.
5. Remove the fried idlis and drain them on paper towels to get rid of any excess oil.
6. In a separate wok, heat a tablespoon of oil. Add the chopped garlic, ginger, and spring onion whites and sauté for about a minute until fragrant.
7. Add the chopped onions and cook until they become translucent.
8. Toss in the chopped capsicum and stir-fry for 2 minutes on high heat – you want it to stay a little crunchy.
9. Now for the sauce! Add the soya sauce, tomato sauce, and salt. Mix well.
10. To create a glossy sauce, mix the cornflour with a little water to make a slurry and stir it into the sauce. Cook for another minute until it thickens.
11. Finally, toss the fried idli cubes into the sauce and coat them evenly. Sprinkle with pepper powder and garnish with the chopped spring onion greens.
12. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the idlis. Fry them in batches to ensure they get crispy all over.
• Make sure the oil is hot enough before adding the idlis. If it’s not hot enough, they’ll absorb too much oil.
• For an extra flavour boost, add a dash of vinegar to the sauce.

Variations

• Vegan Adaptation: Simply use vegan-friendly soya sauce and tomato sauce.
• Spice Level: Adjust the amount of red chilli powder to control the heat. I sometimes add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This makes a fantastic savory snack for gatherings. My aunt always makes a huge batch for Diwali!

Serving Suggestions

This Idli Manchurian is best served hot and fresh. It’s delicious on its own as a snack, or you can serve it as a side dish with fried rice or noodles. A sprinkle of sesame seeds on top adds a nice touch too.

Storage Instructions

Honestly, this is best enjoyed immediately. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to a day. The idlis might lose some of their crispiness, but they’ll still taste great! You might want to reheat them in a pan or oven to crisp them up a bit.

FAQs

1. Can I use store-bought idlis for this recipe?

Absolutely! Store-bought idlis work perfectly fine. In fact, they’re often a little drier, which makes them even easier to fry.

2. What is the best way to ensure the idlis are crispy?

Refrigerating the idlis beforehand is key. Also, make sure the oil is hot and don’t overcrowd the pan.

3. Can I make the Manchurian sauce ahead of time?

Yes, you can! You can prepare the sauce a day in advance and store it in the refrigerator. Just give it a good stir before using.

4. What kind of oil is best for frying the idlis?

Any neutral-flavored oil with a high smoke point will work well – vegetable oil, canola oil, or sunflower oil are all good choices.

5. Can I adjust the sweetness/sourness of the sauce?

Definitely! Add a little sugar if you prefer a sweeter sauce, or a splash of vinegar or lemon juice for a more tangy flavour.