Restaurant-style idli Manchurian
It is a tasty restaurant-style dish. Crispy idli in Chinese style is super addictive. Makes a great appetizer. The perfect way to finish idli.
Tips to use idli
Always use room temperature idli. Avoid hot or ice-cold ones Avoid cutting into big pieces as it might drink oil Avoid adding any add-ons while frying idli
Can I bake idli
Yes, you can bake idli but deep-fried idli gives the best restaurant-style taste.
Can I fry advance and mix before serving
Idli Manchurian tastes best when consumed immediately. Avoid keeping it for a long time.
Is it Spicy
I used green chili, chilli sauce, and a little pepper but ketchup and the amount of idli doesn’t make it spicy.
Ingredients
fry idli
6 idli Oil to fry
Chilli Manchurian
1 tablespoon oil 3 garlic 1 green chilli 1/4 cup onion, diced 1/2 teaspoon ginger 1/4 cup onion, finely chopped 1+1/2 teaspoon soya sauce 1/4 cup capsicum, diced 2 teaspoon chilli sauce 1/8 teaspoon pepper powder 2 tablespoon ketchup 1/4 teaspoon vinegar 2 tablespoon water Required salt 3 Spring onion
How to make chilli idli fry with step-by-step pictures
Cool the idli at room temperature
Chop and keep aside Add oil to a heavy-bottomed pan and heat Carefully add idli in batches and fry golden brown
Drain oil
Add oil and heat
Furthermore add green chilli, garlic, and ginger; roast well
Add onion and saute for 1 minute
Furthermore, add capsicum and spring onion; saute well
Add required salt
Furthermore, add soya sauce, chilli sauce, ketchup, vinegar, and pepper powder; mix well and saute
Add water and boil well
Furthermore, add crispy idli and mix well for a minute
Finally, add spring onion
