Idli Manchurian

Leftover idlis are normally turned to be idli upma in most of the homes. Try making this Indo Chinese Idli manchurian that tastes so good that you will never have leftover idlis. Even non Idli lovers will start loving this dish and the next time you make idlis your family members will ask you to prepare this. Follow these steps to make idli manchurian.

Idli Manchurian



Idli -6
Maidha - 2 tbsp.
Corn Flour - 1 tbsp.
Ginger - 1/2"
Garlic - 1 clove
Green Chilli - 1
water - approximately 1/2cup.
Salt - as per taste
Oil - to deep fry

For Sauce:
Spring onions - 5 springs.
Garlic - 2 cloves
Ginger - 1/2"
Green Chilli - 1
Capsicum - 1/4
Soya sauce - 1/2 tsp.
Chilli Sauce - 1/4 tbsp.
Ketchup - 1 1/2 tbsp.
Vinegar - 1 tsp.
Oil - 1 1/2 tbsp.
Salt - as per taste
Coriander - finely chopped -  little


  1. Cut the idlis into four pieces
  2. Grind the ginger, garlic and chilli to a fine paste.
  3. Combine maidha, corn flour, ginger garlic chilli paste, water, salt to make a batter that is of medium consistency
  4. Heat oil in a pan. Dip the idlis in the batter and deep fry them in batches so that they don't stick to each other. Set them aside
  5. In a wok heat the oil for sauce to piping hot.
  6. Add garlic and saute for 1 minute. Add ginger, chilli and saute for 2 minutes until raw smell disappears.
  7. Add the white part of spring onions and saute well.
  8. Add sliced capsicums and cook for 2 minutes. Let them retain their crunch.
  9. Add the soya sauce, chilli sauce, vinegar, ketchup and salt and cook for 2 minutes.
  10. Add 1/4 cup water and cook for 2 minutes.
  11. Put the stove on medium and add the fried idlis and toss for 2 minutes. 
  12. Garnish with coriander leaves. Serve hot.


  • Idlis can be refrigerated before making this dish for better results.


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