July 18, 2011

How to make Dry Idli Manchurian:


Learn how to make Dry Idli Manchurian. This is a fusion recipe of south Indian and Chinese cousin. Dry Idli Manchurian can be made from left over idlies also. It is a testy combination of fried idli and Manchurian sauce. That’s why it can be a healthy version of normal Manchurian.


Preparation time – 10 minutes
Cooking time 20 -25 minutes
Serves – 4 people


Ingredients to make Dry Idli Manchurian:

20 – 25 mini idlies – (can take veg. idli also)
Left over cold idli is more preferable
1 cup medium thick slurry of refined flour and corn flour
2 tea spoon soy sauce
1 tea spoon ginger – garlic paste
Oil for deep frying

Ingredients to coat idlies:

For coating:

1 ½ - table spoon oil
3 to 4 green chilies
2 table spoon corn flour
2 table spoon Soya sauce
A pinch aaji no motto
¼ cup water

For garnishing:

Finely chopped coriander leaves
Finely chopped greens of spring onion

Idlis & Dosas (Total Health Series)Method to make Dry Idli Manchurian:

  • Add soy sauce and ginger – garlic paste and salt to medium thick slurry of corn flour and refined flour.
  • Coat idlies with slurry. If you don’t have mini idlies cut them in small pieces.
  • Heat oil in a frying pan and fry coated idlies in it at high flame.
  • Drain them in an absorbent paper. Keep a side.
For coating:
  • In another pan, heat 1 table spoon oil and fry onion and green chilly at fast flame. Add aaji no motto and garlic at same flame.
  • Now mix Soya sauce and corn flour in ¼ cup water. Mix well.
  • Add Soya sauce mixture in pan at low flame. Cook till thick.
  • Add fried idlies in it and cook for 2 minutes only.
  • Transfer Dry Idli Manchurian in a serving plate and garnish with coriander leaves and spring onion.
  • Serve hot.

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