Mini-Idli Manchurian

We all love idlis. Having idlis with piping hot sambar and thick coconut chutney on the side is surely our idea of great comforting breakfast. Ever since I bought a wet grinder, I have been making big batches of idli/dosa batter ready and we can fancy this anytime of the day.

 Idli Manchurian is a delectable, tempting, tasty Indo Chinese recipe. It’s made in a similar way of Gobi Manchurian; a clever way of utilizing the leftover idlis. I learnt this recipe from my neighbor during one of our visits to India.

It tastes great as a starter, and perfect for those gossip sessions with your girlfriends.

Ingredients:

For the batter

Mini idlis	6
Corn flour	2 Tbsp.
Salt	1 Tsp.
Water	To mix the batter
Oil	To deep fry

For the Manchurian

Oil	1 Tbsp.
Medium-sized onion finely chopped	1
Green chili	1
Ginger paste	1 Tsp.
Green Bell Pepper finely diced	1
Tomato sauce	1 Tbsp.
Soya sauce	1 Tsp.
Vinegar	1 Tsp.
Spring onions	½ Tbsp. ( the green portion)
All-purpose flour	1 Tbsp.
Salt	As required.

Method:

Make a thin batter using corn flour, salt and water.In a skillet, add enough oil for deep frying. Soak the idlis in batter and deep fry them.

Drain them on an absorbent paper and keep aside. In another pan, add oil and sauté green chili, ginger paste and onions for 3-4 minutes until onion are golden brown and the raw smell goes.

Add chopped green bell pepper until they are soft but still have a crunch to them.

Next-add tomato sauce, soya sauce, vinegar and salt and stir well. Dissolve all purpose flour in water and mix well. Keep stirring until the mix starts boiling and changes to a dark color.

Once the gravy is thick and shiny, add the fried idlis and chopped spring onion.

Switch off the flame and transfer it to the serving bowl.