Chilli Idli or Idli Manchurian

We all love fusion dishes. Indo- Chinese is one such cuisine. 

It is a distinct cuisine formed through the adaptation of Chinese seasoning and cooking techniques to Indian tastes.

Today's recipe is yet another delicacy from Indo- Chinese cuisine i.e. chilli idli. It is one of the most popular breakfast choices for most of the Indians. Cubed and fried Idlis are tossed with Chinese sauces and served hot, is an equally popular choice for snack.

RECIPE 

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 2
INGREDIENTS:

• 8 idlis
• 1/3 cup all purpose flour/ maida 
• 3 tbsp corn flour
• 1 tbsp rice flour 
• 1/4 tsp red chilli powder
•  Salt to taste
• 1 tsp ginger- garlic paste
• 1 green chilli, finely chopped 
• 4 garlic cloves, finely chopped 
• 1 onion, chopped 
• 1 spring onion, chopped 
• 1 medium size bell paper, chopped in cube shape
• 1 tsp vinegar 
• 1 tbsp tomato ketchup 
• 1 tsp soy sauce 
• 1 tbsp red chilli sauce 
• 1 tsp sesame seeds for garnishing 
• 1 lemon wedge for garnishing 
• Water as needed 
• Oil for frying

METHOD:

1. Cut the idlis into small cubes. 
2. In a bowl, add all purpose flour, 2 tbsp cornflour, rice flour, red chilli  powder, salt, ginger- garlic paste and add little water to make thick batter. Keep it aside.
3. Heat oil in a pan for deep frying. Dip the idlis into the batter and fry it in the hot oil on medium high flame till it turns golden brown and crisp. Fried Idlis are ready. Keep it aside. 
4. In the same pan, heat oil and add finely chopped garlic, ginger. Fry for few seconds. Now add onion and saute for a minute. 
5. Now add bell paper and fry for a minute. Now add white portion of spring onion. Mix well.
6. Add vinegar, tomato ketchup, soy sauce and red chilli sauce. Mix well. Now pour cornflour mixture. (Add 4 tbsp water in 1 tbsp of cornflour) Add salt as per your taste. Mix well. 
7. Now add the fried idlis and toss them well until the sauce is all coated. Cook for a minutes and let the idlis absorb the sauces. Remove from heat.
8.  Garnish with chopped spring onion, sesame seeds and lemon wedge.
9. Serve hot!