Monday, April 26, 2010
I had some leftover idly batter, so I thought of making Idly Manchurian with it. Since this was just a trial version, I used 6-7 idlis. Also, instead of frying them, I baked them. It turned out very close to the restaurant style minus the red color. My husband complemented by asking why I don’t make it often.
Here is the recipe for making idly Manchurian.
6-7 idlis, cut into bite size pieces,
1 Teaspoon Corn Starch,
Cooking Spray As required
2 Teaspoon Oil,
1 Small Onion, Finley Chopped (I used a medium shallot),
2 Cloves Garlic, Finley Chopped,
Ginger (Approx 1 Inch Size Piece), Finley Chopped,
1 Green Chili, Finley Chopped (Change the quantity per your taste preference),
Salt per Taste,
3 Tablespoon Ketchup,
1 Tablespoon Vinegar,
1 Teaspoon Corn Starch, Dissolved in ¾ Cups Water,
2 Teaspoon Tomato Paste, Optional (Gives Good Taste),
2 Teaspoon Spring Onion Greens, Chopped
Pre heat the oven to 400 degrees F. Spray the idly pieces with cooking spray (I have cooking oil spray), and sprinkle corn starch over the idly pieces, tossing them once to coat all sides. Spread them on a baking tray, preferably metal, and bake for 30 minutes, or until the sides turn golden brown, turning them once half way through.
While the idlis are getting cooked, heat 2 teaspoons oil in a frying pan or Kadai. When it gets hot, add salt, chopped onion, garlic, and chili pieces. When the onions turn translucent, add the tomato ketchup, tomato paste, and chopped ginger. Cook for 2-3 minutes, stirring once making sure that the onion pieces get coated well. Now add the soy sauce, vinegar and the corn starch mixture. Cook until the gravy thickens. Now add the idli pieces and carefully mix to coat the idly pieces with the gravy. Garnish with the spring onion greens and serve hot.
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