Vegkatori’s Blog

I ate Idli Manchurian for the first time at an Indian restaurant in Toronto. A few days ago there was some leftover idlis and I was in a quandry over what to do with it, when I remembered the Idli Manchurian. Here is how I made it.

Ingredients
Idlis – about 6-8
3-4 spring onions diced
1 medium capsicum/green bell pepper diced
1 medium onion chopped
½ tsp soy sauce
1 tsp red chilli paste (Sambal Olek)
1-inch piece of ginger finely chopped
1 ½ tsp Ching’s Manchurian sauce
3-5 Tbsp Oil
Salt to taste

Method
Refrigerate the cooked idlis till they turn hard. Cut the idlis into small pieces.
In a non-stick pan, roast the chopped idlis in 2-3 tbsp of oil. The idlis should turn slightly brown. (You can also coat the idlis in little corn flour and deep fry.)
Remove the idlis from the pan and set aside to cool.
Add 2-3 tbsp of oil to the pan and let it heat.
Once the oil heats up, add the ground red chilli paste and Manchurian sauce and stir well.
Caution: The mixture may splutter, stand back.
Once the oil, chilli paste and Manchurian sauce is well mixed, add the chopped ginger pieces. Sauté well.
Add chopped onion and stir till well cooked
Add the bell peppers and mix well. Let it cook for 2-3 mins. Stir continuously.
Add chopped spring onion, salt, and soy sauce. Mix well.
Add the roasted idlis and mix well.
Let stand for 5 minutes for the idli to absorb the sauce mixture.
Serve hot.