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

Ingredients:

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



Method:

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.