Left over idlis are always a great handy ingredient, in which you can make many dishes like idly manchurian, chilly idly, podi idly, kaima idly, idly upma and many more.

Idly manchurian is absolutely a lip-smacking and very inviting starter and definetly kids will love it. It is an innovative indo chinese recipe in which south indian delicacy Idly is fried and added to the sweet and sour chinese gravy. Enjoy idly manchurian as a starter or as a evening tiffin with hot masala chai.

INGREDIENTS:

3 to 4 idlis (cut into small pieces)

Oil to deep fry

FOR BATTER:

2 tablespoons all-purpose flour

1½ tablespoons corn flour

2 dry red chilly finely chopped

1 teaspoon ginger-garlic paste

1 egg (optional)

Salt to taste

Water

FOR SAUCE:

1 tablespoon oil

1 tablespoon chopped ginger

1 tablespoon chopped garlic

2 green chilly chopped

1 onion (cut into 1″ pieces)

½ bell pepper (cut into 1″ pieces)

½ teaspoon pepper powder

½ teaspoon soya sauce

2 tablespoons tomato sauce

½ teaspoon corn flour (mixed with 2 tablespoons water)

1 tablespoon finely chopped coriander leaves or spring onion greens

INSTRUCTIONS:

Cut the Idlis into small cubes. Refrigerate the idlis for half an hour before cooking.

Heat oil in a heavy bottomed pan for deep frying.

In a mixing bowl, add all the ingredients given under “for batter”. Add water little by little and make a thick batter. Dip cubed idlis into the batter and deep fry it. Drain on paper towel and Set aside.

In a non-stick pan, add a tablespoon of oil and heat it. Add chopped ginger, garlic,green chilly and saute for a min.

Add in onion and bell pepper. Saute for a min. Add in soya sauce, tomato sauce and pepper powder. Mix well and add cornflour dissolved in water.

When the gravy begins to thick, add in the fried idlis and mix well in such a way that the idlis are coated well with the sauce.

Sprinkle coriander leaves, give a quick stir and remove from the flame.

Serve hot with raita.

NOTES:

Refrigerating Idlis makes sure that the idlis will not absorb oil, while deep frying.

Deep frying Idlis is optional. You can shallow fry it.

Serve hot, else it may turn soggy.