Poongar Idli Manchurian(Indian version)

Ingredients

Leftover Poongar Idlis – 4
(can substitute with any other idlis)
Onion – 1
Tomato – 2
Ginger – 1 inch piece
Garlic – 3
Capsicum – 1 small
Turmeric powder – 1/2 tspn
Chilly powder – 1 tspn
Garam Masala – 1 tspn
Coriander / spring onion for garnishing
Oil – for frying

For Tempering

Oil – 2 tspn
Fennel seeds – 1/2tspn
Curry leaves – 5 to 6 leaves

Method :

Cut idlis into bite size pieces. Heat oil for shallow frying, once the oil is hot fry the idli pieces and turn the idlis now and then for uniform cooking. The idlies should be fried till it turns to golden brown colour.

fried-idli

 

Finely Chop onion, tomato, ginger and garlic.
Heat oil in a pan( can use the left out shallow fried oil) add items in the tempering and then add onion, ginger and garlic. Once it changes color add tomatoes and salt to taste. Wait till the tomatoesbecome mushy and then add thin strips of capsicum. Now start adding the masala items a cup of water and cook well.

Once the masala is cooked mix the fried idlis and garnish with spring onions for chinese taste or with coriander leaves to have the taste of Kaima idli.
To maintain the crunchiness of idli jus mix the idlis jus before serving. Onion raitha is a perfect accompaniment with this dish.

Mouth watering Indo chineese dish made @home for our loved ones!!!!

Note:
*Shallow frying the idlies is optional, but it gives the idli nice colour and it helps to hold the crunchiness and shape.
*You can refrigirate the idlis for 3 hrs before frying. If the idlies are not refrigerated, the idli pieces get stuck to the laddle while frying.
*Fried idli can be had that jus like as a munching snack. It will stay crunchy for more than a hour.

” Traditional and organic  varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site http://greenhands.in/  “

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

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