An Indo-chinese dish which is popular across all age groups is Veg manchurian. They are the most preferred as starters. I made a twist to this popular recipe and used millet idlis. The dish can be made within 10 minutes, if the idlis are ready. A perfect evening snack!
- 4 Millet Idlis
- 1 Diced Onion
- 3 Green Chillies
- 1 Diced Capsicum
- 2 Garlic Cloves (chopped)
- 1 inch Ginger (chopped)
- 2 Tbsp (Cold Pressed) Oil
- 2 Tbsp Tomato Ketchup
- 1 Tbsp Soya Sauce
- 1 Tsp Chilli Sauce
- 1/2 Tsp Salt
- 1/2 Tsp Vinegar
- 1 Tsp Corn flour mixed with 1 tbsp water
- 2 Tbsp Chopped coriander leaves/spring onions
- Cut the idlis into small pieces and shallow fry them in a pan till they become golden in colour and keep aside.
- In a 2 Ltr Pressure Cooker, add oil, onion, capsicum green chillies, ginger, garlic, ketchup, sauces, salt and vinegar in the order mentioned here.
- Close and cook on high for 2 whistles. Switch off. Release pressure immediately.
- Mix in corn flour slurry and the fried idlis. Mix everything nicely so that the idli pieces are well coated with the sauces.
- Sprinkle coriander leaves/spring onions and serve immediately.
1. Any millet idli will work for this recipe. Make idlis and let them cool completely before shallow frying.
2. Idlis can be kept in the fridge for 20 minutes before cutting. This will help the idli pieces to retain their shape and they do not crumble while frying.
3. Many idli varieties have already been shared using millets.
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