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Recipes,Appetisers,Snacks,Light Bites

Mar 31, 2017







Toss your left-over idlis in some Manchurian masala for a Chinese twist to this South Indian favourite.


    6 to 8 idlis, cut into cubes
    2 tbsp maida
    1 tbsp cornflour
    Water as required
    ½ tbsp finely chopped ginger
    1 tsp finely chopped green chillies
    ½ tbsp finely chopped garlic
    ½ cup sliced spring onion whites
    ½ cup julienned bell peppers
    ½ cup julienned carrots
    20 gms Chings Veg Manchurian Masala
    1/3 cup chopped spring onion greens
    Salt to taste
    ¼ cup Spring onion greens, finely chopped
    1 tsp Black pepper, crushed
    Oil for deep frying
    Other ingredients:
    1 tbsp oil
    Curry leaves


1. In a bowl, make a thick paste using maida, cornflour, salt, spring onion greens, pepper and water.
2. Coat idlis in this paste and fry till golden brown. Drain on absorbent paper and keep aside.
3. Combine 200 to 300 ml water and Manchurian masala powder in a bowl and mix well.
4. In a wok, heat oil. On high flame, add curry leaves, chillies, ginger, garlic , onions, bell peppers and carrots and saute.
5. Add veg manchurian masala and stir once. Bring to a boil.
6. Add fried idli and coat well in mixture. Cook to desired gravy consistency or till semi dry.
7. Garnish with spring onion greens and serve.

About Preetha SrinivasanFollow On


Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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