Idli Manchurian - Idlis With An Oriental Twist

Idli Manchurian - Idlis With An Oriental Twist - Plattershare - Recipes, food stories and food lovers
Gobi Manchurian or Vegetable Manchurian..Just the thought rustles up, sleepy tastebbuds in anticipation of a savoury dish.I tried to do some research online to find the meaning of Manchurian.
It led me to the following: Manchuria is a region in Northeast China, and it inhabitants are known as Manchurians. Thus it could be that they may have invented a dish called Manchurian. And then fusion dish resulted in Gobi Manchurian. Well, these are just some of my thoughts. Whatever may be the history, for sure, this dish had been derived from Chinese cuisine.
One of the most common breakfasts in my household is idlis. Infact this is so in most of the South Indian households. By default this is our breakfast for two days in a row in a week. Some weeks back I thought of making something different for breakfast.
As I had the idli batter, ready and inspired by the 'Manchurian' recipe, I have made a dish of Indian -Chinese cuisine, Idli Manchurian. Thus, I made idlis with an oriental twist - Idli Manchurian. Idli Manchurian turned out to be super tasty and remained fresh until evening.
And we had it, as an evening snack too. Indeed a filling treat! It is very simple to prepare and can be made within 20 minutes. The idlis can be made overnight or a few hours before and kept aside. This would be helpful in frying the intact idli pieces as idlis become firmer with time.
4.30 from 4 votes
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Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: Chinese
Recipe Taste: Salty
Calories 62 kcal
Servings 4


  • 4-5 idlis
  • 1 Onion small sized
  • 1 Capsicum small sized
  • 1 tsp Ginger paste
  • 1 tsp red chili powder
  • 1 -2 tsp soya sauce
  • 2 Green Chillies medium sized
  • 1 tbsp oil
  • 1-2 tbsp oregano flakes
  • Salt

For garnishing

  • 1-2 tsp spring onion leaves chopped
  • 1 tsp Coriander chopped (optional)


  • Make idlis and keep aside for 1-2 hours or more. Cut each idli into 6-7 pieces. Heat a small wok/kadhai and add 1 teaspoon oil in it. Ensure it is spread evenly in the bottom of the kadhai (wok)
  • Place 6-8 pieces of idli at the bottom of the kadhai and shallow fry for a few minutes. Fry in batches until all the idli pieces are well fried. The idli pieces will turn brown and crunchy at the base.
  • This is one way of making crunchy idli pieces. I prefer making the crispy idli pieces this way. The other way (easier way) is shallow fry whole idlis until they turn light brown. Then cut these idlis into 6-7 pieces.
  • Now, heat another pan, with a wide base. Add the remaining oil. Once the oil is heated, add chopped onions and fry until it turns crispy.
  • Add the chopped capsicum pieces and fry well. Add the ginger paste and mix well. Add to the above mix, add soya sauce, red chilli powder and salt. Add slit green chillies and sauté well.
  • Put off the heat and sprinkle oregano flakes and mix. Garnish with coriander leaves and chopped spring onion leaves.
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4.30 from 4 votes

Recipe Nutrition

Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 170mg | Potassium: 132mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1103IU | Vitamin C: 43mg | Calcium: 30mg | Iron: 1mg

Aparna Parinam
Aparna Parinam

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