Mini Idli Manchurian Recipe

Ingredients

• 3 cups Idli Dosa Batter
• 2 Onions finely chopped
• 1 Green Bell Pepper (Capsicum) finely chopped
• 1 Carrot (Gajjar) finely chopped
• 2 Tomatoes finely chopped
• 2 Green Chillies finely chopped
• 2 cloves Garlic grated
• 1/2 inch Ginger grated
• 1 teaspoon Tomato Ketchup
• 1 teaspoon Sesame (Gingelly) Oil to grease the idli plates
• Salt as required
• 2 teaspoon Kashmiri Red Chilli Powder
• 2 teaspoons Sesame (Gingelly) Oil
• 1/4 teaspoon Light soy sauce
• 1/2 teaspoon Sesame seeds (Til seeds)
• 1 teaspoon Sesame (Gingelly) Oil
• Spring Onion Greens finely chopped

Steps

1. To begin with Mini Idli Manchurian recipe, firstly grease the idli plates, spoon the batter and steam them for 10-15 minutes.
2. Allow them to cool completely and remove the idlis using a spoon.
3. In a wide bowl, mix the idlis with spice powder, sesame oil and soya sauce (if using). Let it marinate for 10-15 minutes.
4. 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.
5. Heat the pan over low flame with one teaspoon oil and temper with sesame seeds.
6. 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.
7. 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.
8. 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.
9. Mini Idli Manchurian as a tea time snack or you can even serve it with Spicy Schezuan Vegetarian Noodles for a weekend dinner.