Manchurian is one of the most popular Indo Chinese starter recipes. It has the right blend of Indian spices & Chinese sauces.Cauliflower,Babycorn,Paneer,Mushroom etc are widely used in preparing this starter. I tried recreating the recipe using Idli. Idli being the staple breakfast of many households in SouthIndia, this manchurian is the best way to use leftover idlis instead of the usual idli upma. You can even use fresh idlis and serve this as an appetizer during potluck parties.
I have directly deep fried the idlis to give a nice crunchy texture to manchurian. Also you can add the sauces depending on your taste buds. Adding too much of tomato sauce might change the texture of idlis. To avoid a soggy manchurian, ensure that you use right amount of sauces. The following measurement serves 2.
My Notes :
- If you would like to cut down calories, then instead of deep frying you can shallow fry the idli pieces in a nonstick pan
- Incase if you don’t have tomato sauce, substitute it with tomato ketchup
- Sesame seeds adds a great flavor to manchurian. However if you don’t like sesame seeds then you can very well skip the step and garnish the manchurian with just spring onions