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!
- 4 idlies (I am using left over idlies, I do have the recipe for idli)
- 2 cups sliced yellow and green bell pepper (use any color bell pepper)
- ¼ tsp salt
- 2 Tbsp oil for stir-frying (idlies and bell pepper)
- 6 whole red chilies
- 2 Tbsp oil (canola or vegetable oil)
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp ginger paste or finely grated ginger (adrak)
- 1 Tbsp tomato paste
- ½ tsp sugar
- 2 tsp corn starch or arrow root powder
- 1 cup water
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.