Name: Idly Manchurian recipe by Anisha Kuruvilla at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Idly –6 (cut into small bite sized pieces); Maida – 2 tablespoons; Cornflour – 1 tablespoon; Ginger garlic paste – 1 teaspoon; Soya Sayce – 1 tablespoon; Water – enough to make a thin batter; Onions – 1 (chopped); Ginger – 1 teaspoon (chopped); Garlic – 1 teaspoon (chopped); Capsicum – 1 (Chopped); Green Chillies – 3-4 (slit); Tomato Sauce – 2 tablespoon; Soya Sauce – 1 teaspoon; Vinegar – ½ teaspoon; Oil – for deep frying; Coriander leaves / Spring Onions (for garnishing); Water

ABOUT Idly Manchurian RECIPE

The only way I agree to eat Idly and a great way to use leftover idly.

Ingredients Serving: 4

Idly –6 (cut into small bite sized pieces)
Maida – 2 tablespoons
Cornflour – 1 tablespoon
Ginger garlic paste – 1 teaspoon
Soya Sayce – 1 tablespoon
Water – enough to make a thin batter
Onions – 1 (chopped)
Ginger – 1 teaspoon (chopped)
Garlic – 1 teaspoon (chopped)
Capsicum – 1 (Chopped)
Green Chillies – 3-4 (slit)
Tomato Sauce – 2 tablespoon
Soya Sauce – 1 teaspoon
Vinegar – ½ teaspoon
Oil – for deep frying
Coriander leaves / Spring Onions (for garnishing)
Water

Instructions

Prepare a batter with cornflour, APF, ginger garlic paste, soya sauce and water.
Add the idly to the batter and when the batter coats the idly well deep fry till golden brown and keep aside.
In a kadai heat a tsp of oil, add onions, when slightly pink add the ginger, garlic, green chillies and sauté well.
Add the capsicum and toss till cooked for a few minutes.
Add the tomato sauce, soya sauce, and vinegar and mix well.
Add a few tblsp of water and add the fried idly’s to the sauce and toss around till the sauce coats the idly.
Garnish with coriander leaves or spring onions.

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