How to make Dry Idli Manchurian:

Learn how to make Dry Idli Manchurian. This is a fusion recipe of south Indian and Chinese cousin. Dry Idli Manchurian can be made from left over idlies also. It is a testy combination of fried idli and Manchurian sauce. That�s why it can be a healthy version of normal Manchurian.

Preparation time � 10 minutes

Cooking time 20 -25 minutes

Serves � 4 people

Ingredients to make Dry Idli Manchurian:

20 � 25 mini idlies � (can take veg. idli also)

Left over cold idli is more preferable

1 cup medium thick slurry of refined flour and corn flour

2 tea spoon soy sauce

1 tea spoon ginger � garlic paste

Oil for deep frying

Ingredients to coat idlies:

For coating:

1 � - table spoon oil

3 to 4 green chilies

2 table spoon corn flour

2 table spoon Soya sauce

A pinch aaji no motto

� cup water

For garnishing:

Finely chopped coriander leaves

Finely chopped greens of spring onion

Method to make Dry Idli Manchurian:

• Add soy sauce and ginger � garlic paste and salt to medium thick slurry of corn flour and refined flour.
• Coat idlies with slurry. If you don�t have mini idlies cut them in small pieces.
• Heat oil in a frying pan and fry coated idlies in it at high flame.
• Drain them in an absorbent paper. Keep a side.

For coating:

• In another pan, heat 1 table spoon oil and fry onion and green chilly at fast flame. Add aaji no motto and garlic at same flame.
• Now mix Soya sauce and corn flour in � cup water. Mix well.
• Add Soya sauce mixture in pan at low flame. Cook till thick.
• Add fried idlies in it and cook for 2 minutes only.
• Transfer Dry Idli Manchurian in a serving plate and garnish with coriander leaves and spring onion.
• Serve hot.