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