Looking for a fun and flavorful way to reinvent leftover idlis or ready-made idli mix? This Mini Idli Manchurian is crispy, spicy, tangy—and guaranteed to become a family favorite! Made with Agrawal 420 Idli Mix, it’s a perfect fusion snack that kids and adults will both love.
📋 Why You’ll Love This Recipe
- Easy to make with instant idli mix
- Crispy, tangy, and packed with flavor
- A unique Indo-Chinese snack idea
- Great for lunchboxes, parties, or as a quick evening snack
🧂 Ingredients You’ll Need
For Idlis:
- ½ pack Agrawal 420 Instant Idli Mix
- Water (as required)
- 2 tsp oil
- Mini idli molds (greased with oil)
For Coating & Frying:
- ½ cup all-purpose flour (maida)
- 2 tbsp cornflour (or arrowroot powder)
- 1 tsp salt
- 1 tsp chili flakes
- 2 tbsp chopped coriander
- Water (for slurry)
- Semolina (optional, for extra crispiness)
- Oil (for deep frying)
For Manchurian Sauce:
- 1 tbsp oil
- 10–12 garlic cloves, finely chopped
- 1-inch ginger, grated
- 1 onion, chopped into cubes
- 1 capsicum, cubed
- 1 tbsp Schezwan sauce
- 1 tbsp tomato ketchup
- 1 tbsp vinegar
- 1 tsp cornflour mixed in water
- ½ cup water (for gravy version)
- Salt and black pepper to taste
- Fresh coriander for garnish
👩🍳 Step-by-Step Recipe
🔹 Step 1: Prepare the Idli Batter
- Pour half a pack of Agrawal 420 Instant Idli Mix into a bowl.
- Gradually add water (as per packet instructions) and mix well to make a smooth batter.
- Add 2 tsp oil and mix again.
- Cover and let it rest for 10 minutes.
🔹 Step 2: Steam Mini Idlis
- Lightly grease your mini idli molds with oil.
- After 10 minutes, check the batter. If it feels too thick, add a little water to adjust consistency.
- Pour the batter into the molds—only fill halfway as idlis will expand while steaming.
- Steam for 15 minutes on high flame.
- Let the idlis cool completely before removing from molds.
🔹 Step 3: Make the Slurry for Coating
- In a bowl, mix:
- ½ cup maida
- 2 tbsp cornflour
- 1 tsp salt
- 1 tsp chili flakes
- 2 tbsp chopped coriander
- Add water gradually to make a medium-thick slurry.
The consistency should coat the idlis without dripping too much.
🔹 Step 4: Fry the Mini Idlis
- Dip each steamed mini idli into the slurry and deep fry in hot oil.
- Fry on high flame until golden and crisp.
Don’t overcrowd the pan. Fry in batches for best results.
- Remove and drain on a paper towel.
🔹 Step 5: Make the Manchurian Sauce
- Heat 1 tbsp oil in a pan.
- Add chopped garlic and grated ginger. Sauté till lightly golden.
- Add cubed onion and capsicum. Stir-fry for 1–2 minutes (don’t overcook).
- Add:
- 1 tbsp Schezwan chutney
- 1 tbsp tomato ketchup
- 1 tbsp vinegar
- Mix well on high flame.
🔹 Step 6: Thicken the Gravy
- In a small bowl, mix 1 tsp cornflour with water to form a slurry.
- Pour into the sauce along with ½ cup water.
- Add salt and pepper to taste.
- Boil until sauce thickens slightly.
🔹 Step 7: Toss & Finish
- Add the fried mini idlis to the sauce.
- Gently mix so they are well-coated.
- Garnish with fresh coriander leaves and serve hot!
🍽️ Serving Suggestions
- Serve as a snack or party appetizer
- Pair with fried rice or noodles for a full Indo-Chinese meal
- Drizzle extra sauce on top and serve with toothpicks for a starter platter
💡 Tips & Variations
- Want to make it dry Manchurian? Skip adding extra water in the sauce.
- You can air-fry or shallow fry idlis to reduce oil.
- Add spring onions or sesame seeds for more Indo-Chinese flair.
📢 Final Thoughts
This Mini Idli Manchurian recipe is a creative, crispy, and flavorful twist on traditional idlis. It’s quick to prepare and perfect for anyone looking to spice up their snack routine.
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