Manchurian with a twist, Appam Manchurian is a Fusion recipe cooked using idli batter, capsicums, coriander leaves, soy sauce, vinegar and tomato ketchup. It is an easy-to-make dish that you can prepare for your family and friends on occasions like kitty party, pot luck, and even picnic. A unique dish which has the flavours of South Indian and Chinese cuisine, you can also make it for Sunday brunch to treat your loved one with something different. If you have a fussy eater at home, try packing this yummy appetizer recipe in their lunch box, and they will finish it no time. Try it and enjoy!
2 cup idli batter
2 tablespoon coriander leaves
1 inch ginger
1/2 teaspoon green chilli sauce
1 teaspoon salt
2 tablespoon tomato ketchup
2 medium capsicum (green pepper)
2 tablespoon refined oil
1/2 teaspoon soy sauce
1 teaspoon vinegar
1 pinch red chilli powder
- Chop the capsicums in small chunks. On the other hand, mix 1/4 teaspoon salt to the idli batter. Next, preheat the appam maker and grease each mould with oil. Place one teaspoon batter in each mould and cover the pan with lid.
- Let it cook for two minutes on low-medium flame until bottom turns little brown, turning the sides. Now let them cook from the other aside as well until they get brown and crispy. Transfer the fried appams from the maker in a serving bowl. Repeat the process to prepare other appams.
- Now, heat some oil in a wok on medium flame and add the finely chopped ginger and capsicum, saute for a minute. Keep the flame low. Add the tomato ketchup, salt, green chili sauce, vinegar, soy sauce, red chili powder in the pan. Mix well all the ingredients.
- Put in the prepared appams to the pan and stir well. Add some black pepper powder in the pan and the appam manchurian is ready to serve. Transfer the tempting appam manchurian in a serving bowl and garnish with chopped coriander leaves. Serve hot!