February 15, 2011

Baked Idli (Rice cake) Manchurian


Me missing from the blogging scene is not even a surprise now! I love cooking and blogging, but other things take priority every now and then like it rightfully should, so this time I am not even going to the why and what of my absence. But I am happy to blog at the moment and I will relish this till I am done with this post.
Idli Manchurian is not something I ate a lot or was familiar with when I was back home. I probably have had it a couple of times, not because I did not like it but because it was way too greasy and unhealthy. It is made by frying the Idli pieces that were dipped in batter and then stir fried with vegetables and sauces. Sounds yummy right? I know!
For my version, I baked them (vs. frying) and tossed it with a bunch of crunchy vegetables and tomato sauce and called it a day! It tasted good and knowing that I am eating something good made me a very happy camper right there in my kitchen.


Baked Idli (Rice cakes) Manchurian


Steamed Idli (Rice cakes) - 6-8 cut into cubes
Carrot - 1 cup shredded
Green pepper - 1 cup shredded
Cabbage - 2 cups shredded
Ginger - 2 tsp chopped
Garlic - 3 tsp chopped
Mint leaves - 1 cup chopped
Curry leaves - About 6 leaves chopped
Spring Onion - 1 cup chopped lenghtwise
Salt - To taste
Soy sauce - 2 tbsp
Tomato ketchup/sauce - 2 tbsp
Corn flour - 1 cup (Chick pea flour/besan flour should also work)
Rice flour - 2 tbsp
Chilly powder - Depending on your heat level
Turmeric powder - 1/4 tsp (optional)
Black pepper -1/2 tsp
Oil - 2 tbsp + 2 tbsp



Preheat oven to 400 F.

Mix the corn flour, rice flour, salt, 2 tbsp oil, chilly powder (about 1/2 tsp), turmeric powder with a little water to make into a paste.


Add the idli pieces and mix well. The batter should be just enough to coat the pieces.


Spread it evenly on a greased baking sheet and bake until lightly brown and the coating of batter is baked. Check after 15 minutes of placing the tray in the oven.


Meanwhile in a large wok, add the oil, when hot add the curry leaves, ginger, garlic, pepper. Then add the veggies and stir fry with some salt. Add the mint and spring onions, soy sauce and tomato sauce at last. Now, add the baked idli pieces and mix well till it absorbs all the sauce and flavors from the veggies and herbs.
Serve hot.



  1. Looks yumm.. I must try this next time I make idlis.

  2. After coating them in batter and then baking is a nice step I must do that next time. First click is very inviting. Enjoy blogging;

    Hamaree Rasoi

  3. Pics make me droool ;) will try for sure..

  4. baking is a good idea, the manchurian looks yumm.


  5. yum yum....miss the oven..

  6. Sounds like a very nice idea...looks very tempting

  7. You make it sound so easy..missed ya around!!

  8. Welcome back.. I've never heard of or tasted idli manchuria.. It looks super delicious. Love the pics.. Very tempting. Have to try.

  9. I am glad to see you back. I am not a big fan of idli and therefore these variations is something that I can eat without hesitation.
    BTW: Your pic looks bright, is it sunny in Seattle???

  10. Good to see you back...Baked manchurian? sounds like you can eat your pie and have it too..

  11. wow..tempting picture dear...yummy idli

  12. That is lovely. You mention 15 minutes. Is that how long you cooked it?

  13. This one sounds a killer recipe with idlis!

  14. That looks and sound so good! And I like that there are so many veggies in his recipe. Yum! :p

  15. nice post, amazing am like it.

    Thanks for this


  16. I ma here for the first time and you already have me drooling over this dish! Love it and surely plan to make this next time I prepare Idlis - Look forward to following you :)

  17. I love your recipes and the way you present them.
    I have tried your edamame fritters, almond yogurt cookies and just tried this manchurian. It is a good way of using leftover idlis. All your recipes are great tasting and healthy too. Perfect combination!

  18. I love all your recipes and the way you present them. I have tried your edamame fritters and yogurt almond cookies. They came out wonderful. I just tried this manchurian, it also came out good. Nice way of using leftover idlis.

  19. I tried this and it came out good, I felt that since anyways the idlis go into all the sauces, they can be baked without the batter, lightly oiled till it comes out lightly browned. Just a suggestion. I love all your recipes, edamame fritters and yogurt almond cookies are amazing. Your pictures are creative too.

  20. Very interesting Recipe... Will try for sure .. thnx for sharing :)

  21. Looks yummy. Need to try it soon.



Thank you for taking the time to comment on this post. I will try to respond to queries as soon as I can. If I miss anything that needs to be addressed... please feel free to ping me again.
Happy cooking/baking or whatever it is you are doing in the kitchen! :)