A quirky ID to the idli

Idli Manchurian

For batter
Five large idlis.
Cornflour 2 tbsp
Maida 2 tbsp
Ginger-garlic paste 1 tsp
Red chilli powder 3/4 tsp
Oil to toast  

For manchurian
Oil 1 tbsp l Capsicum 1/2 cut into squares l Garlic 1 tsp chopped finely l Ginger 1 tsp chopped finely l Big Onion 3 tbsp finely chopped l Soya sauce 1/4 tsp l Pepper powder 1/4 tsp l Tomato sauce 2 tbsp l Cornflour 1/2 tsp mixed with 2 tbsp water l Salt to taste
Spring onions (white part) 1/2 tbsp white part
Spring onions (green part)2 tbsp green part
 

Method
Cut freshly steamed idlis into bite-sized cubes. Take a bowl, throw in cornflour, maida, ginger-garlic paste, red chilli powder and oil and saute well. Add a few drops of water to form a thick paste. Dip the idli cubes into the paste and tawa toast it (or deep fry) . You could toast it in olive oil, until golden brown. Keep aside.
Heat olive oil in a saucepan and add garlic, ginger and spring onions. Saute for a minute. Throw in capsicum and onions too but ensure crispiness is retained. Top it with soy sauce and mix well on high flame. Let the flame simmer, add tomato sauce and salt. Add cornflour mixture and little water to make it saucy. Add fried idlis, pepper powder and give a toss for the sauce to coat well. Finish off by garnishing with spring onions. Serve hot!

— as told to Pooja Prabhan