If using fresh idli batter: grease idli molds lightly with oil, pour batter into molds and steam 10–12 minutes or until a toothpick comes out clean. Allow to cool slightly, remove idlis and let them sit so they firm up a little (10 minutes). If using store-bought or leftover idlis: reheat gently by steaming 3–4 minutes or microwave 30–45 seconds so they are warm and pliable, not soggy.

Cut each idli into bite-size cubes or thick slices (about 1–1.5 inch). If you prefer a slightly crisp exterior, toss idli pieces lightly with 1 teaspoon oil and shallow-fry in a nonstick pan over medium heat for 3–4 minutes until edges are golden; set aside.

Make Manchurian-style sauce & stir-fry vegetables

Prep the sauce slurry

In a small bowl combine soy sauce (2 tbs), ketchup (2 tbs), red chili sauce (1 tsp), vinegar (1 tsp), dark soy/mushroom soy (1 tsp, optional), sugar (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Mix well. In a separate small cup whisk cornstarch (1 tbs) into cold water (3 tbs) until smooth; set both aside.

Heat the pan

Place a wide wok or large nonstick skillet over high heat. Add 2 tablespoons vegetable oil and 1 teaspoon sesame oil (if using) and allow to get hot but not smoking.

Aromatics

Add the minced garlic (4 cloves) and julienned/ minced ginger (1 tbs). Stir-fry for 10–15 seconds until fragrant (do not let garlic burn). Add the slit/chopped green chilies and the white parts of the spring onions; stir for 10 seconds.

Vegetables

Add sliced onion (1), bell pepper (1), julienned carrot (1) and shredded cabbage (1 cup). Stir-fry on high heat for 2–3 minutes so vegetables remain crisp-tender. Keep stirring continuously so they cook evenly and retain some crunch.

Combine sauce & thicken

Reduce heat to medium-high. Pour the prepared sauce mixture into the pan, toss to coat vegetables. Immediately pour in the cornstarch slurry while stirring constantly. The sauce will bubble and thicken within 30–45 seconds to a glossy consistency. Taste and adjust seasoning: add a little more soy for saltiness or a pinch more sugar if too sharp.

Assemble Idly Manchuria

Add idli pieces to the sauce

Gently add the idli cubes/slices to the wok with the thickened sauce and vegetables. Toss carefully using a spatula so the idli pieces are evenly coated but not broken apart. Cook together for 1–2 minutes so idlis absorb some sauce and warm through. If the sauce seems too thick, splash 1–2 tablespoons water and toss once.

Final touches

Turn off heat. Stir in most of the green parts of the spring onions (reserve some for garnish). Sprinkle sesame seeds (optional). Drizzle 1–2 drops more sesame oil if you like extra aroma.

Transfer to a serving plate, garnish with remaining spring onion greens and lemon wedges on the side. Serve hot as an appetizer or with a light fried rice/noodles as a fusion meal.