How To Make Idli Manchurian | Crispy Manchurian Idli | Leftover Idli Recipe | Starter Recipe | Varun

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Learn how to make Idli Manchurian at home with our Chef Varun Inamdar

Idli Manchurian Ingredients:
0:00 : How To Make Idli Fry
- 6 Idli
- Oil (for deep frying)

3:08 : How To Make Manchurian
- 1 tbsp Vegetable Oil
- 1 tbsp Ginger, Garlic & Green Chillies (crushed)
- 2 Spring Onion Bulbs (chopped)
- 1/4 Capsicum (diced)
- 1/4 Red Bell Pepper (diced)
- 1/2 cup Water
- 2 tbsp Light Soy Sauce
- Salt (as per taste)
- Black Pepper (crushed)
- 2 Red Chillies (diced)
- 1 & 1/2 tbsp Cornflour
- 1 & 1/2 tbsp Water
- Spring Onion Greens (chopped)
- White Sesame Seeds (toasted)

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Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Manchurian is a class of Indian Chinese dishes made by roughly chopping and deep-frying a main ingredient like cauliflower (gobi) or paneer cheese and then sautéeing it in a spicy sauce. Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes and has become a staple of Indian Chinese cuisine.
There are two different variants of Manchurian, dry and with gravy. Both variants are prepared by using common ingredients like corn flour, maida flour, spring onion, bell peppers, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has typical garnish of spring onion. Its taste can vary from mildly spicy to hot and fiery based on the recipe and personal preference.