Chilli Idli Fry is a delicious Indian Chinese fusion snack. The idlis are fried and stir-fried in a delicious sauce. Idli Manchurian is one of the best ways to use leftover idli. Be sure to watch the video!
What is Idli Manchurian?
Chilli Idli, or idli manchurian is an Indian Chinese fusion snack. It is made with idlis coated in cornstarch, fried till crisp, and tossed in sauces and vegetables.
The dish got its name from the famous Indian Chinese fusion main course Manchurian – which has a similar cooking process. A Manchurian can be made with – cauliflower , vegetarian meatballs , mushroom , soya chunks , or paneer .
In this idli manchurian recipe, we have used steamed idli as the main ingredient.
Feel free to add desired vegetables of your choice to the Manchurian, such as – capsicum, red bell pepper, baby corn, beans, or mushroom.
What kind of idli is BEST for making chilli idli?
Any idli variety is suitable for making manchurian. There is no hard and fast rule. You can use plain rice idli, masala idli, or Kanchipuram idli for making chilli idli fry. On many occasions, I have used the instant rava idli for this Manchurian recipe, and the result was gratifying.
That said, in true clean-out-the-fridge fashion, I want to point out that this chilli idli recipe is an extremely good leftover recycle exercise.
Watch Chilli Idli Video
Serving Suggestion
These idli fry bites make an excellent starter for an Indo-Chinese party , potluck , or kid’s birthday party. You can enjoy them as a teatime snack also.
I should confess that this chilli idli fry recipe is a regular teatime snack in our family because I always end up with an extra batch of idli from breakfast or lunch. And what could be a better way to use them than making Indian Chinese style idli Manchurian.
You can pack them for the school lunchbox also.
More Indian Chinese Snack Recipes
- Crispy Corn
- Chilli Paneer
- Chilli Chicken
- Veg Spring Roll
- Gobi Manchurian
- Masala Macaroni
- Chinese Bhel Puri
- Honey Chilli Potato
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you
Ingredients
- ▢ 5 – 6 rava (sooji) idli see recipe here
Ingredients To Fry Idli:
- ▢ ¼ Cup corn flour (corn starch)
- ▢ Salt to taste
- ▢ ½ teaspoon black pepper
- ▢ 1 Cup cooking oil
Ingredients For Sauce:
- ▢ ½ Cup bell pepper, diced
- ▢ ½ Cup onion, diced
- ▢ 1 tablespoon ginger and garlic, fine chopped
- ▢ 2 green chillies sliced
- ▢ Salt to taste
- ▢ 1 teaspoon soy sauce
- ▢ 1 tablespoon tomato ketchup
- ▢ 1 teaspoon white vinegar
- ▢ 1 tablespoon spring onion greens chopped
- ▢ ¼ Cup water
Instructions
- Cut each idli into bite size small pieces. Set aside
- In a bowl combine sliced idli, cornstarch, salt and pepper. Mix nicely to coat idli with flour.
- Heat oil to shall fry the idli in a frying pan. Shallow fry the idli pieces in small batches till they turn brown and crisp from all sides.
- Transfer to a plate lined with paper towel and set aside.
- Heat a tablespoon of oil in a pan. Add chopped ginger, garlic and green chilli. Fry for 1 – 2 minutes.
- Now add the diced onion and fry till the onion turn translucent or soft. Add the bell pepper and cook for a minute.
- Pour the sauce along with ¼ cup water and stir to combine. Taste and adjust the seasoning accordingly.
- Next, add the fried idli into the sauce mixture and combine nicely. Turn off the heat. Garnish with spring onion greens.
- Serve Chilli Idli warm with your favorite chutney or sauce.
Recipe Notes:
- I have used rava (sooji) idli for the recipe. The regular rice idli can also be used in this recipe.
- After adding fried idli in the sauce mix do not cook them for too long. Else, they will turn soggy. Just mix nicely, garnish and serve.
- Always taste and then add salt to the sauce mixture because it is added earlier also while coating idlis with cornstarch.
Nutrition
We follow a strict NO SPAM Policy
Chilli Idli Fry Recipe
Equipment
- Chinese Wok
- Frying Pan
Ingredients
- 5 - 6 rava (sooji) idli see recipe here
Ingredients To Fry Idli:
- ¼ Cup corn flour (corn starch)
- Salt to taste
- ½ teaspoon black pepper
- 1 Cup cooking oil
Ingredients For Sauce:
- ½ Cup bell pepper, diced
- ½ Cup onion, diced
- 1 tablespoon ginger and garlic, fine chopped
- 2 green chillies sliced
- Salt to taste
- 1 teaspoon soy sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon white vinegar
- 1 tablespoon spring onion greens chopped
- ¼ Cup water
Instructions
- Cut each idli into bite size small pieces. Set aside
- In a bowl combine sliced idli, cornstarch, salt and pepper. Mix nicely to coat idli with flour.
- Heat oil to shall fry the idli in a frying pan. Shallow fry the idli pieces in small batches till they turn brown and crisp from all sides.
- Transfer to a plate lined with paper towel and set aside.
- Heat a tablespoon of oil in a pan. Add chopped ginger, garlic and green chilli. Fry for 1 - 2 minutes.
- Now add the diced onion and fry till the onion turn translucent or soft. Add the bell pepper and cook for a minute.
- Pour the sauce along with ¼ cup water and stir to combine. Taste and adjust the seasoning accordingly.
- Next, add the fried idli into the sauce mixture and combine nicely. Turn off the heat. Garnish with spring onion greens.
- Serve Chilli Idli warm with your favorite chutney or sauce.
Video
Notes
- I have used rava (sooji) idli for the recipe. The regular rice idli can also be used in this recipe.
- After adding fried idli in the sauce mix do not cook them for too long. Else, they will turn soggy. Just mix nicely, garnish and serve.
- Always taste and then add salt to the sauce mixture because it is added earlier also while coating idlis with cornstarch.
Nutrition
Paneer Tikka Pulao is a vegetarian Indian pulao recipe. It is one of the most delicious ways to use the leftover paneer tikka. Be sure to watch the video!
The word ‘Achaari’
If you are familiar with Indian cuisine – then you must have come across the word achaari often used as a prefix for certain dishes.
The Indian pickles in Hindi are called ‘ achaar ‘. And the spice mix used in making the pickles is known as achaar masala . The word ‘achaari’ describes any dish with the taste/flavor or aroma of a pickling spice mix.
This special achari paneer pulao has the flavor and aroma of an Indian pickle, making it truly tantalizing.
The Story of Tikka Pulao
Achari Paneer Tikka Pulao is one of the simplest pulao recipes. It has the underlying flavor of pickle and the tandoori paneer tikka .
Oh my god, this paneer pulao is just so delicious that you can finish the entire casserole in one go with a bowl of chilled pomegranate raita .
Last week, we hosted a few friends for a get-together. After dinner, we were left with marinated paneer and vegetables in the tikka masala. The next day, I quickly tossed the marinated vegetables and paneer with the rice. A delicious one-pot meal was ready in less than 30 minutes. Isn’t that amazing?
The rice absorbed all the flavor of marinated vegetables and turned finger-licking good more like paneer biryani. I packed it for the husband’s lunchbox as well and he too loved it.
Recipe Variation
Vegan : To make a vegan pulao you can use tofu instead of paneer along with vegetables. Or use soya chunks. Skip using ghee for cooking.
Vegetables: From colorful bell peppers, potatoes, and green peas , to zucchini , you can add any vegetable of your choice to this paneer pulao.
Rice: I always use long grain basmati rice to make paneer pulao. But you can use brown rice or any other local variety of rice available. Brown Rice makes paneer pulao a more wholesome combination of protein, fiber, and whole grains.
The best part about this pulao recipe is – you can use leftover cooked rice as well to make it.
Watch Pulao Video
Serving Suggestion
The paneer tikka pulao tastes best with a chilled, refreshing green boondi raita , kachumber salad , papadum, sliced onion, and a dollop of ghee on top.
If you are not too keen on serving raita with pulao it tastes good with plain curd or masala curd as well.
You can store the leftover pulao in an airtight container in the refrigerator for 4 – 5 days. It reheats well in a microwave. Hence, it is one of my favorite dishes for office lunch boxes , or potlucks .
More Indian Rice Recipes
- Curd Rice
- Lemon Rice
- Dal Khichdi
- Chana Pulao
- Chana Dal Pulao
- Mushroom Pulao
- Vegetable Pulao
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredients for marination
- ▢ 1 Cup curd
- ▢ 1 teaspoon ginger-garlic paste ( see recipe )
- ▢ Salt to taste
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon Chaat Masala
- ▢ 1 teaspoon cumin powder
- ▢ ¼ Cup mustard oil (sarson)
- ▢ 1 tablespoon kasuri methi
Other Ingredients:
- ▢ 1 Cup uncooked basmati rice
- ▢ 200 gram paneer (cottage cheese), cut into cubes
- ▢ 1 Cup diced onion
- ▢ ¼ Cup diced capsicum
- ▢ ¼ Cup diced yellow bell pepper
- ▢ ¼ Cup diced red bell pepper
- ▢ 1 tablespoon Bengali Panch Phoran (see notes)
- ▢ 1 bay leaf (tej patta)
- ▢ 2 tablespoon ghee
Instructions
Soak Rice
- Clean, wash and soak basmati rice in water for 15 – 20 minutes.
- Cook soaked rice in 2 cups of water. Adjust the quantity of water as per your rice variety.
- Cook rice. Fluff the cooked rice using a fork. Set it aside.
Marinade Paneer:
- Combine curd, spices, ginger – garlic paste, mustard oil, and kasuri methi in a bowl. Whisk to make a smooth lump free marinade.
- Add capsicum, paneer, and bell peppers to the marinade. Mix nicely to coat each piece with the marinade. Keep in the fridge for 2 – 3 hours or overnight.
Make Pulao:
- Heat ghee in a frying pan. Add the panch phoran and bay leaf. Cook for few seconds till the aroma of spices is released.
- Add the onion. Cook till the onion turns soft. No need to brown the onion.
- Add the marinated vegetables and fry for 5 – 6 minutes. Do not cook the vegetables for too long. They should have a crunch to them. You can add the leftover marinade as well
- Add cooked rice, and mix gently. Cover and cook the pulao over low heat for 5 – 6 minutes for the rice to absorb the flavor.
- Serve Achaari Paneer Tikka Pulao warm with raita and salad.
Recipe Notes:
- Bengali Panch Phoran is a combination of nigella seeds (kalonji), fenugreek seeds (methi dana), fennel (saunf), cumin seeds (jeera), black mustard seeds (rai).
- You can add a teaspoon of achaar masala or pickle spice mix as well in the marinade.
- You can keep marinated vegetables and paneer overnight or for 2 – 3 hours in the fridge.
- Do not add too much water to cook the rice. We need fluffy rice for making the pulao.
- Fluff the pulao using a fork before serving.
Nutrition
We follow a strict NO SPAM Policy
