Idli and dosa are surely game changers considering that there are more ways to feed idli and dosa than ever before and fusion idli / dosa (think idli chilly / idli manhcuiran) or cheese dosa / schezwan dosa / pav bhaji dosa..are all crowd favourites. Some are fully fermented ones like the Karnataka style Bidadi Thatte Idli or the basic Idli Recipe, while newer Idli Varieties like the Instant, No Soak-No ferment Cucumber Idli have also been added to the meal rotation plan
What do we do with leftover Idlis
Leftover idli isn’t a problem at my home, because unlike most households where kids / adults have this for lunch or even dinner. My famiilu prefers Idli AND dosa ONLY for breakfast. Any other time, its a strict no. Although I do make Idlis mostly for breakfast on weekdays, kids need some changes. So came about this method of using the few spare Idlis that little one sometimes refuses to have even for breakfast, and prefers something else that day !
Why Idli Manchurian?
If you like Manchurian like us, why dont you try this Air fryer Gobi Manchurian for a change ? Why not, right…
The kids could hardly believe this was made of Idlis, the elder one in particular asked me to make this again next few days, and promised to click pics for me too 🙂 Kids know my obsession with the camera when a new dish is served, while the husband wonders why I dont repeat most ‘new’ dishes
Similar manchurian dishes you may like on the blog
Low cal Veg Manchurian (no deep-fry)
Idli Manchurian – an Indo- Chinese inspired snack – Gluten & Vegan
Prep time : 10 mins + 1 hour minimum standing time , Fry time : 10 mins (I shallow fried),
Serves : 2-3 kids
- Cooked Idlis (cold ones work best) – 6 nos.(medium sized)
- Cornflour – 1/2 TBSP
- Oil – 5 TBSP (for shallow frying)
- Oil – 1 TBSP, Ginger (1/2 tsp), garlic (1 tsp)
- Green bell peppers – 1/2 no
- Onions – 1/2 medium
- Low sodium Soya Sauce – 1/2 tsp
- Tomato Ketchup – 1/2 tsp
- Black pepper powder – 2 pinch
- Brown Sugar – 1/2 tsp
- Green Chilly Sauce – 1 tsp (opt. I didn’t use as it was for the kids)
- (As the sauces themselves have salt, I didn’t use any extra salt, you can add it if required).
- Topping : Spring Onions (scallions) – 2 TBSP
- Make Idlis, and chill them for at least 1 hour. Making the Idlis a few hours prior to making this dish also works.
- Cube the dry & cold idlis into cubes of required shapes and sprinkle cornflour all over them. Rest for 2 mins.
- Shallow fry with requisite oil and drain on paper towels.
- In a non stick pan, heat oil. Saute garlic and ginger. Add onions, bell pepper and saute for 2 mins till crunchy, but not cooked through.
- Add all the sauces, brown sugar and mix well. Toss in the fried Idlis and coat them well with the sauces.
- Serve immediately topped with the chopped green onions