Idli Manchurian is a popular Indo-Chinese dish, and made several different ways. Idli Manchurian is a super delicious appetizer or main dish. I prepare this dish when I have leftover idlies. Idli Manchurian satisfies your savory and spicy cravings!
Course Appetizer, Breakfast
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 3people
Ingredients
4idliesI am using left over idlies, I do have the recipe for idli
2cupssliced yellow and green bell pepperuse any color bell pepper
¼tspsalt
2Tbspoil for stir-fryingidlies and bell pepper
For Sauce
6whole red chilies
2Tbspoilcanola or vegetable oil
2Tbspsoy sauce
1Tbspvinegar
1Tbspginger paste or finely grated gingeradrak
1Tbsptomato paste
½tspsugar
2tspcorn starch or arrow root powder
1cupwater
Instructions
Boil the red chilies in about 1/2 cup of water until they are tender. Let them cool off. In a blender blend all the sauce ingredients together oil, soy sauce, vinegar, ginger, tomato paste, sugar, and corn starch if needed add more water.
Boil the sauce over medium heat. Sauce should be pouring consistency. Set aside.
Cut the idlies into bite size pieces, I have cut the idlies in 6 pieces. Heat the oil in frying pan over medium high heat. Add idlies and sprinkle the salt. Stir-fry for 2-3 minutes until idlies are lightly golden brown, take them out and set aside.
In the same pan stir fry bell pepper 2-3 minutes, do not overcook the bell pepper, they taste better when they are still crisp. Add the stir-fry idlies to bell peppers. Pour the sauce and stir gently making sure idlies are coated well. Turn off the heat.
Idli Manchurian is ready. Take them out in a serving bowl.
Notes
Manchurian makes a delicious lunch box meal. Also, try Gobi Manchurian, Masala Idli, and Rava Idli.