3 cups of idli dosa batter
2 onions, finely chopped
1 capsicum, finely chopped
1 carrot, finely chopped
2 tomatoes, finely chopped
2 green chillies, finely chopped
2 garlic pods, grated
1/2 inch ginger piece, grated
1 teaspoon tomato ketchup
1 teaspoon sesame oil, to grease the idli plates
Salt as required
To begin with Mini Idli Manchurian recipe, firstly grease the idli plates, spoon the batter and steam them for 10-15 minutes.
Allow them to cool completely and remove the idlis using a spoon.
In a wide bowl, mix the idlis with spice powder, sesame oil and soya sauce ( if using). Let it marinate for 10-15 minutes.
Heat a wide pan over low flame and add the marinated idlis. Fry them for 5 -7 minutes on low flame or till the time they are lightly crisp on the outside. Transfer the idlis to another vessel/plate.
Heat the pan over low flame with one teaspoon oil and temper with sesame seeds.
When the seeds splutter, add the grated ginger, garlic, green chillies and mix. Now add finely chopped onions, salt and cook till they turn pink.
Add the finely chopped tomatoes and cook them over medium flame till they turn mushy. Add the carrots, capsicum and stir fry over high flame for just one minute.
Reduce the flame, add the pan fried idlis, tomato ketchup, stir well to mix and switch off. Garnish with spring onion greens and serve hot.
Mini Idli Manchurian as a tea time snack or you can even serve it with Spicy Schezuan Vegetarian Noodles for a weekend dinner.
Mini Idli Manchurian is a quick, easy and healthy recipe that can be served as party starters, tea time snacks or even packed for kid's lunch box. Idlis are made from fermented rice and lentil batter. They are marinated with spices and is pan fried to make it lightly crisp. They are then tossed along with sauted vegetables. This recipe looks attractive and is loved by children too. You can make this manchurian with left over idlis too. A gluten free dish with less oil and plenty of fresh vegetables is too tempting to try.
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