Idli Manchurian (Indo Chinese Dish) Recipe by Manjula

Boil the red chillies in about 1/2 cup of water on medium high heat for 3-4 minutes until tender.

Let the boiled red chillies cool to room temperature.

Blend the boiled red chillies, ginger, sugar, soya sauce, oil, corn starch, vinegar, and tomato paste together until smooth.

Cook the blended sauce over low medium heat, adding more water as needed to adjust thickness.

Once the sauce comes to a boil, turn off the heat.

Cut the idlis into bite-sized pieces, about 6 pieces each.

Heat oil in a pan over medium heat and stir fry the idlis, sprinkling with salt, until light golden brown (about 1.5 minutes).

Remove the idlis from the pan and stir fry the sliced bell peppers in the same pan over low medium heat until tender but still crisp (about 1.5 minutes).

Add the idlis back to the pan with the bell peppers, mix, and pour in the manchurian sauce.

Let it come to a boil once, then the idli manchurian is ready.

Equipment Needed

Spice Level:

Allergens