Bowl of Idli Manchurian
(click to enlarge)

Idli Manchurian


India, South   -   Idli Manchurian
Serves:
Effort:
Sched:
DoAhead:  		 3 break
***
1-1/4 hrs
Most		 Not from Manchuria, but an "Indo Chinese style" dish popular in South India. Breakfast for 3 or dinner for 2. For making Idlis, see our recipe Idli - Rice Cakes.

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7
1/2
3/4
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8
1
5
1/2
7
1/2
2
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2
2
1
1
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3
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ar
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T
t
---
oz

cl
in
oz
T
T
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T
T
T
t
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T
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-- Idlis
Idli (1)
Rice Flour
Chili Powder (2)
--
Onion
Chile, green (3)
Garlic
Ginger
Bell Pepper grn
Cornstarch
Water
-- Sauces
Tomato Sauce (4)
Chili Sauce (5)
Soy Sauce
Salt
--------------
Oil
-- Garnish
Scallion Greens
Prep   -   (40 min)
  1. Cut IDLIS into cubes, about 3/4 inch.
  2. Quarter ONION lengthwise and slice fairly thin crosswise. Chop CHILI fine. Chop GARLIC small. Slice GINGER very thin, cut slices into threads, then chop threads fine. Mix all.
  3. Cut BELL PEPPERS into 1 x 3/8 inch strips.
  4. Mix Cornstarch with Water to make a slurry.
  5. Mix all SAUCES.
  6. Chop SCALLION GREENS for garnish.
Run   -   (30 min)
  1. In a sauté pan, heat Oil. Fry Idlis, tumbling until golden all over (see Frying). Remove and set aside on paper towels to drain.
  2. See that there is 1 Tablespoon Oil in the pan.
  3. Reheat the Oil and stir in Onion mix. Fry stirring until until Onions are translucent, a bit crisp still is fine.
  4. Stir in Bell Pepper for just a few seconds. It should remain crisp.
  5. Stir in Sauce Mix only until evenly distributed.
  6. Stir up Cornstarch Mix and stir in.
  7. As soon as the sauce starts to thicken, stir in Idli until well coated.
  8. Serve warm, garnished with Scallion Greens.
NOTES:

  1. Idli:

      The Idli for this recipe should have been refrigerated overnight for best results. For details of making Idli, see our recipe Idli - Rice Cakes Caution: It is best to make the Idlis with real Idli rice, other rices may not fry at all well.

  2. Chili Powder

      The pattern recipes does not specify what kind. I use an Indian Khandela or Reshampatti, which are quite hot. Restaurants often use Kashmir powder which has much less heat. Use your own best judgement here. For details see our Indian Chilis page.

  3. Green Chili

      In India, this might be a Jawala Chili, quite hot. That type of chili is hard to find in North America, so here we use a Serrano, similarly hot. For details see our Indian Chilis page.

  4. Tomato Sauce:

      My favorite is Faraon Spanish Style, but other simple sauces will also work.
  5. Chili Sauce   The pattern recipes didn't specify type. I use Huy Fong's Sambal Oelek, which is quite hot, and the amount works fine for me, but may be too much for someone from the Frozen North. Use your best judgement here. If you cut the amount of Chili Sauce, increase the amount of Tomato Sauce compensate. For details see our Huy Fong Chili Sauces page.

  6. Mustard Seeds

      In India, black mustard seeds are always used (except brown in Bengal), but the yellow ones will work if you don't have black.

  7. Frying:

      Traditionally the Idli are deep fried, but many kitchens today don't have deep fry oil ready to go all the time. This recipe pan fries them, which works perfectly with idlis made per our recipe using real idli rice. Caution:   some idlis differently made or with different rice may not pan fry successfully, though they may work deep fried.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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