Idli Manchurian | Jain Idli Manchurian |Leftover Idli Recipe | How to Make Manchurian With Idli

Prepare the idli batter by mixing 1/4 cup fine semolina with salt and water to achieve a thick consistency. Let it rest for 10-15 minutes.

Grease the idli molds with oil. You can use either small or large idlis, cutting large ones into smaller pieces afterward.

After 15 minutes, check the batter consistency. Add 1 tablespoon of oil and mix well. If using baking soda instead of eno, add 1 teaspoon of lemon juice.

Fill the idli molds with the batter and place them in a steamer with 2 glasses of water. Steam for 15-20 minutes.

For frying the idlis, prepare the batter by mixing 1/2 cup all-purpose flour, 1/2 cup corn flour, salt, 1 teaspoon baking powder, 1 teaspoon red chili powder, and 1 tablespoon vinegar. Add water gradually to achieve a thick batter consistency. Let it rest for 10-15 minutes.

Once the idlis are cooked, let them cool for 15-20 minutes before removing them from the molds.

Check the batter for frying; if too thick, add a little water to adjust the consistency. The batter should coat the idlis well.

Heat oil in a pan on high flame for frying. Dip the idli pieces in the batter and fry them until golden brown, about 3-4 minutes, flipping occasionally.

In another pan, heat 2 tablespoons of oil on high flame. Add 2 chopped green chilies and sauté briefly.

Add chopped yellow and red capsicum and sauté for 2-3 minutes.

Add salt to taste, 1 tablespoon vinegar, 1 tablespoon red chili sauce, and 2-3 tablespoons tomato ketchup. Mix well and cook for 1-2 minutes.

If you have leftover batter, add it to the vegetable mix. If not, prepare a slurry with 1 tablespoon corn flour and 2-3 tablespoons water and add it to the mix.

Add 1/2 cup water to create a gravy and mix well. Adjust the consistency as needed.

Add the fried idli pieces to the gravy and stir on high flame for 2-3 minutes until well coated.

Equipment Needed

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