With These Two Recipes, Leftover Idlis Will Never Daunt You

June 23, 2016 Idli Manchurian @TheRoyaleIndia 1153 0 0

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Leftovers are a true nightmare for people like me. I never seem to master the art of ‘cooking for two’ and almost always end up with some extra food the next day. No matter how you measure urad dal and rice in the smallest cup available in your house, but still there are high chances that you will have some extra idlis at your disposal.

Idlis are an absolute regular in most South Indian homes, and they can be easily re-purposed for snack time or lazy weekend mornings. Leftover idlis can open up the possibility for a probable evening appetiser like Idli Chaat or Idli Manchurian.


Idli Manchurian is a quick and easy recipe that can be enjoyed for both breakfasts as well as snacks. In fact, you can also try serving this dish for your cocktail parties, get-togethers and kitty parties and your guests will surely love this Indo-Chinese combo!


For the batter

Idli – 4 (cut into small cubes)

All-purpose flour (Maida) – 2 tbsp.

Corn flour – 2.5 tbsp.

Ginger – garlic paste – ½ tsp.

Salt – As per taste

Cooking Oil – 3 tbsp.

For the sauce mix:

Ingridents for sauce mix idli manchurian @TheRoyaleIndia

Cooking Oil – 2 tbsp.

Onion – 1 (finely chopped)

Capsicum – 2 tbsp. (finely chopped)

Spring Onion – 2 tbsp. (finely chopped)

Garlic – ½ tsp. (finely chopped)

Ginger – ½ tsp. (finely chopped)

Tomato sauce – 1tbsp.

Soya Sauce – ¼ tsp.

Green Chilli Sauce – ½ tsp.

Red Chilli Powder – ¼ tsp.

Corn Flour – 1 tsp.

Salt – As per taste


You can get started with your leftover idlis or make a fresh batch of idlis and refrigerate them for at least half an hour. Cut the idlis into small cubes (about an inch)

Take a mixing bowl and make a thick paste of all the ingredients under “for the batter” (except idlis and cooking oil) with a little water.

Now, dip the idli cubes into this batter and place on a hot tawa and fry till golden brown.

Idli manchurian deep fry shallow fry @TheRoyaleIndia

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Heat cooking oil a pan and add ginger and garlic followed by the onion, saute for about a minute

Now, add capsicum and spring onion followed by soya sauce. Mix well and cook on high flame.

Add tomato sauce, green chilli sauce and salt, and let it cook for a minute on low flame.

Add a paste of cornflour and little water to the pan and bring it to a quick boil. You may also consider adding a little more water to adjust the consistency to your preferred thickness.

Once done, add the fried idlis and pepper powder and give a nice toss to coat them evenly with the sauce.

Garnish with spring onions (green part) and serve hot


Serve the Idli Manchurian immediately before it becomes soggy.

Try not to skip spring onion as it lends a subtle flavour to the dish.

Refrigerating the idlis makes them firm and ensure that you can cut them without crumbles

Too much of soya sauce can change the taste and ruin the recipe

Recipe leftover idli manchurian @TheRoyaleIndia

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Do not toss the idlis in the Manchurian sauce for a long time, a good and quick toss is enough to coat them evenly.


Idli chaat leftover idlis @TheRoyaleIndia

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If you love idlis and the tangy chaats, then you must give this Idli Chaat recipe a try. Adding curd to the chaat is purely optional, if you like the mellow sweetness of the fresh curd, then you may want to add a couple of spoons of it.


Idli chaat ingredients @TheRoyaleIndia

Idli – 4 (cut into small cubes)

Onion – 1 (finely chopped)

Tomato – 1 (finely chopped)

Mint-Coriander Chutney – 2 tbsp.

Imli Chutney – 2 tbsp.

Chaat Masala – ½ tsp.

Cumin Seeds – A Pinch

Fine Sev – As per taste

Black Salt – As per taste

Boondi – 1 tbsp.

Coriander (Finely Chopped)

Curd (Optional)

Cooking Oil – 2 tbsp.


Dahi idli chaat recipe @TheRoyaleIndia

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Cut the idlis into small bite-sized cubes

Heat oil in a pan and deep fry or shallow fry (on tawa) till golden brown

Arrange the fried idli pieces on a plate

Add some chopped onion and tomatoes

Now add curd as evenly as possible, follow it with mint-coriander and imli chutneys

Sprinkle some fine sev, black salt, red chilli powder, and chaat masala

Idli chaat recipe leftover idli @TheRoyaleIndia

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Finally, top it with coriander leaves and serve immediately


Serve the chaat immediately; otherwise, it will start getting soggy.

As for Idli Manchurian, even for this recipe leftover or previous day’s idlis work better as they are easy to cut, don’t leave crumbles and soak less oil.

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