Mar 24, 2012

Idli Manchurian






When we prepared suji’s idli which is very healthy and low cal. Food, it’s my favourite and never says No to this. We can make so many new recipes or tasty snacks with leftover idli’s i.e. masala idli, fried idli, idli sandwich, so many variations. Here is one which I’m trying today which called “Idli Manchurian”.


Semolina is simply a form of ground hard wheat called durum wheat.  It is often used to make pastas and to thicken stews.  Semolina is very high in protein making it an ideal substitute to flour, especially for vegetarians.  Semolina is said to have a low glycaemic index, meaning that it is digested and absorbed at a slower rate in the stomach and intestines than white flour.  This characteristic is of a particular importance for those wanting to reduce their weight as well as for diabetics striving towards better blood sugar control.  Slower digestion and absorption helps to prevent rapid fluctuations in blood glucose levels. (From Dasman org)



Ingredients
1 onion chopped
1 green capsicum chopped
1 carrot medium sized (chopped)
2 green chillies chopped
1 tsp. ginger paste
2 tsp. tomato ketchup
1 tsp. soya sauce
1 tsp. corn flour
1 tbsp. olive oil
Salt to taste
1 tsp. sugar
1 tsp. black pepper
1 tbsp. green coriander chopped
1 tsp. sesame seeds
Vegetable oil for deep frying

Method
First, we have to cut the idli into finger size. I get 4-5 fingers from one idli, but it would be depend on the size of idli.
Now you have to heat the vegetable oil into the deep pan and fried this chopped idli’s on medium flame until cook crisp and golden. Now remove this fried idli onto kitchen towel.
Second step for Manchurian,
Heat the pan on medium flame and add olive cook.
Add chopped onion, green chillies and ginger paste, sauté for 5 minutes until onion becomes transparent and cook well.
Add chopped capsicum and carrot. Cook for 10 minutes.
Now add spices (black pepper, salt and sugar), sauces batter and corn flour batter.
For sauces and cornflour batter
Take half cup of water and mix both sauce into cup.
Take half cup of water and corn flour and mix well
Cook the Manchurian until dried and garnish with green coriander and sesame seeds and serve hot.

 submit this recipe with following events:
Blogging Marathon page for the other Blogging Marathoners doing BM#14

Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins
comfort food



21 comments:

  1. wow super idea...very interesting dear...clicks are irresistable.

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  2. looks moist and delicious...and what a unique recipe

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  3. Another leftover ideas..good one..

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  4. wow...thts indeed a fabulous & creative recipe! People who don't like idli also will surely love this!!! Yum!!!

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  5. I make them sautéed but Manchurian idea is brilliant!

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  6. Wow!!!Pic is very nice. My daughter loves only this version of idli

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  7. interesting! love ideas for leftover reuse !

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  8. i love this one! One of my dishes in a restaurant near to my place!

    Ongoing Event : I'm The Star

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  9. Wow! this is very creative Preeti!!

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  10. nice nice creative idea.... enjoyed the snaps...
    Noel collections

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  11. Wow..great idea with left over idlis..Sure my kid will love it..looks very colorful :)

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  12. Love the pictures and the manchurian any time.

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  13. delicious and innovative!! loved the pics..
    Anjana

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  14. A great way to use up leftover idlis. I have my version of this posted on my blog.

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  15. Great looking snack! Totally digging it.

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  16. Even I make it sometimes, but your clicks are driving me crazy...can I have that bowl right away??

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  17. superb idea... Thanks for sending in for my event.

    Ongoing Event + Giveaway: Mission Street Food

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  18. Hi I am new to cooking and I saw this recipe today, i have a doubt..... when do u add the fried idli??????

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