Manchurian is an Indo Chinese dish.
I have created a South Indian Chinese dish. This will appeal to people who avoid deep fried food.
It is healthy and children will relish it. Perfect recipe for a starter.

Ingredients for Manchurian sauce

Crushed and chopped garlic- 1 tbsp
Chopped green chillies- 1 tsp
Capsicum (cut into squares)-1
Carrots( sliced)- 2 medium sized
Spring onions chopped- 1/2 cup
Spring onion greens- 1/2 cup
Soya sauce- 2-3 tsps
Vinegar- 1 tsp
Tomato ketchup- 2 tbsps
Pepper powder- 1 tsp
Salt to taste
Corn flour- 2 tbsps
Water- 1/2 to 3/4 th cup
Sesame oil- 2 tbsps

Method
Heat oil in a pan. To the hot oil, add garlic and green chillies.

When the garlic becomes slightly golden, add chopped spring onions and sauté for 2 mins.

Now add the vegetables and stir fry on a high flame for 2-3 mins till it becomes slightly tender.

Reduce the flame. Add soya sauce, vinegar, ketchup, salt to taste and pepper powder. Mix well and cook for few mins.

Dissolve the corn flour in water, add to the sauce, mix well and cook till it becomes slightly thick. Keep it aside.

Ingredients for Paniyaram

Raw rice- 1 cup
Idli rice- 1 cup
Whole urad dal- 1/2 cup
Fenugreek – 2 tsps
Salt to taste
Coconut milk or regular milk- 1/4 th cup
Oil for making the Paniyaram.

Method

Wash and soak both the rice together for 2-3 hrs.
Wash and soak urad dal and fenugreek together for 2-3 hrs.
Grind the dal to a smooth, light and frothy batter adding only little water.
Grind the rice to a smooth batter.
Mix both well. Add salt and mix well again.
Keep it aside for fermentation( overnight or 12-15 hrs)

Before making the Paniyaram, warm the coconut or regular milk and add it to the batter and mix well.
Heat the Paniyaram pan( I have used a non stick Paniyaram pan)Add little oil in all the holes.

When the oil becomes hot, pour spoonful of batter in all the holes.

.

When the bottom side becomes slightly golden brown, gently turn over and cook till the other side also turns golden brown and crisp.
Make 30 Paniyarams.

To assemble and serve

Heat the Manchurian sauce. Add the Paniyarams and stir gently on a medium flame. Garnish with chopped spring onion leaves and serve hot:)