Idli Manchurian is a creative fusion that combines the firm idlis of South Indian cuisine with the zest, bold flavours of Chinese Manchurian. It's a unique recipe for all who would like to put a twist on idli and transform leftovers into the best snack or appetiser. Slice up the idlis and shallow fry them until golden and crispy for idli manchurian. Then comes the making of Manchurian sauce: In a wok, fry onions, garlic, ginger, green chillies, and bell peppers; add soy sauce, vinegar, tomato ketchup, and a dash of chilli sauce to make it richly spicy. Add the fried pieces of idli into that sauce and mix them well so they get well coated with the homemade flavour; complete the dish with spring onions, and serve hot. This idli manchurian recipe can be customised to any personal taste, as you can increase or decrease the spice content by adding more or less chilli sauce. You can also add other vegetables like carrots or mushrooms in the sauce to give an attractive twist. Sprinkle some roasted peanuts or cashews on top of this dish for crunchiness. Idli manchurian will greatly utilise leftover idlis, but it is often sought after with just the idea. It's the best fusion food, offering the best of South Indian and Chinese cuisines combined.

• Idli rice
• 1/2 cup maida
• ¼ cup cornflour
• Salt
• 1 tsp kashmiri red chilli powder
• ¼ tsp black pepper
• 3 tsp soy sauce
• 1 tsp oil
• 1/2 onion
• 1 inch ginger
• 3 garlic cloves
• 1/2 capsicum
• 1/4 cup tomato sauce
• 1 tsp chilli sauce
• 2 tsp vinegar
• Vegetables-onion spring onions12

• Idli Manchurian is the ultimate fusion dish—a South Indian idli gets Asian flair with bold, spicy sauces and crispy exteriors. Think idlis, yet fried and bathed in a gloriously saucy, tangy coating.
• First things first, take 5 idlis, your choice of leftovers or mini idlis for a fun bite-size factor.
• Slice them into small bite-sized pieces.
• Now, take a bowl and mix 1/2 cup maida and ¼ cup cornflour for your batter.
• Add a pinch of salt, 1 teaspoon Kashmiri red chili powder for vibrant color and mild heat, ¼ teaspoon crushed black pepper.
• Add 1 teaspoon soy for umami.
• Gradually add water, mixing to form a smooth batter to coat the idli pieces.
• Heat up your frying pan with some oil.
• Dip each idli piece into the batter, coating well, and drop carefully into hot oil.
• Fry until golden, crispy, and delicious.
• Once golden, begin to make your sauce.
• Heat 2 teaspoons oil in a pan, then add 1/2 finely chopped onion, 1-inch ginger, and 3 finely chopped garlic cloves.
• Saut until golden brown and fragrant.
• Add 1/2 cubed capsicum, cook for 1 minute then pour in ¼ cup tomato sauce and adjust for desired consistency.
• Add 1 teaspoon chili sauce and season with salt, tang with 2 teaspoons vinegar, soy for flavor.
• Let the sauce simmer for 2–3 minutes.
• Add fried idli pieces and gently toss, coating well.
• Garnish with chopped spring onions.
• Serve hot and crispy for a perfect party platter.
• Crisp, spicy, and sweet—the recipe of Idli Manchurian is the refined fusion you didn't know you needed.