Veg manchurian rolls with step-by-step pictures. This veg manchurian | vegetable manchurian is baked, making it a better alternative to the deep-fried ones. Learn how to make baked veg manchurian at home with this easy recipe.
Today I’m sharing another popular Indo-Chinese cuisine dish, Veg Manchurian .
- SO WHAT EXACTLY IS MANCHURIAN?
- IF YOU ENJOYED THESE VEG MANCHURIAN ROLLS, YOU MAY ALSO ENJOY THESE INDIAN CHINESE DISHES
- STEP BY STEP INSTRUCTIONS TO MAKE MIX VEG MANCHURIAN ROLLS | VEGETABLE MANCHURIAN | CHINESE MANCHURIAN RECIPE
- HOW TO MAKE VEG MANCHURIAN ROLLS?
- Veg Manchurian Rolls (Baked Recipe) | How To Make Veg Manchurian
SO WHAT EXACTLY IS MANCHURIAN?
These are deep-fried dumplings, dunked in brown, spicy gravy, flavored with ginger-garlic and mainly soy sauce. There are two versions to this, a gravy and dry version.
The dry version makes for a tasty appetizer, and the gravy is mostly served with noodles or fried rice.
Manchurian is not only limited to veggies, but there are also quite a few variants like chicken, paneer, soya chunks, mushroom, babycorn, cauliflower and even an idli manchurian 😀
Manchurians have nothing to do with Chinese cuisine. It is totally an Indian-Chinese version and one that makes a really tasty snack or a main course meal with noodles or rice.
I’m sharing one interesting way of having this delicious dish, in the form of rolls! Why do you always have to eat them with noodles or rice? It is good to have a little variation sometimes, don’t you think? I actually got this idea when I saw these Manchurian rolls in Mumbai at one of my favorite bakeries- Merwans!
Although I didn’t purchase it and bought some cake instead, I knew I had to make this at home. These Manchurian balls are baked and not deep fried. Well yes, it takes a lot longer than deep frying, but I don’t have to watch extra calories. Baking works fine here with the manchurians having a crisp exterior and being soft on the inside.
I’ve prepared a semi gravy since I wanted that glaze on the manchurian balls. You can skip steps 4 & 5 in the gravy preparation part for a veg manchurian dry recipe . Simply toss the manchurian balls in the sauces and stuff the rolls.
IF YOU ENJOYED THESE VEG MANCHURIAN ROLLS, YOU MAY ALSO ENJOY THESE INDIAN CHINESE DISHES
- Chilli garlic hakka noodles
- Schezwan noodles
- Schezwan potatoes
- Chilli Paneer
STEP BY STEP INSTRUCTIONS TO MAKE MIX VEG MANCHURIAN ROLLS | VEGETABLE MANCHURIAN | CHINESE MANCHURIAN RECIPE
FOR THE VEG MANCHURIAN BALLS
1.In a mixing bowl, add all the veggies (squeeze out as much water from the cabbage and dry the other veggies with a clean kitchen napkin to get rid of any moisture) and mix well. Set aside 1/2 cup of the veggies for the gravy (optional, or simply use all of it to make the Manchurian balls). To the remaining veggies add salt, pepper & ginger garlic paste, cornflour and maida. Mix well and make a dough (You will notice veggies releasing moisture, so do not add water initially, add only if required). If the mixture is too wet add more maida and cornflour if needed. I did not add any extra water.
2.Make lime size balls ( about 10), place them on a baking tray lined with silicone liner or greased with oil spray and bake at 400 F for about 30-40 minutes or until golden brown from all sides turning once in between or deep fry them.
FOR THE VEG MANCHURIAN GRAVY
1.Heat oil in a wok, add in minced ginger garlic and chopped chillies, saute until aromatic.
2.Add 1/2 cup of mix veggies, saute them till tender but still firm.
3.Add soy sauce & chilli sauce, mix well. Also, add the ketchup now (if using).
4.Add vegetable stock/water. Bring to a boil. Season with pepper, and salt only if required.
5.Add cornflour slurry, keep stirring until it thickens.
6.Add in the vinegar and pinch of sugar, give it a quick mix.
7 Drop in Manchurian balls , cook for another minute. Garnish with spring onions.
8.Stuff the rolls with some salad greens and prepared Manchurian balls. Serve immediately. Or else add the Manchurian balls in the gravy only at the time of serving the rolls or else they will get soggy.
NOTES
- For a healthy manchurian recipe , use boiled potatoes, cooked rice, rice flour, oats flour, breadcrumbs, besan (chickpea flour) for binding in lieu of maida and cornflour. You could use any one or a combination of binding agents. You can also use the paniyaram/ebelskiver to fry them in minimal oil.
- For more gravy, add 1 to 1.5 cups of veg stock or water and increase the cornflour to 1 tbsp for the cornflour slurry.
HOW TO MAKE VEG MANCHURIAN ROLLS?
Veg Manchurian Rolls (Baked Recipe) | How To Make Veg Manchurian
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the veg manchurian balls
- 2 cups packed grated cabbage
- 1/2 cup grated carrots
- 1/4 cup grated cauliflower
- 1/2 cup finely chopped bell peppers
- 1/4 cup French beans
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp ginger garlic paste
- 1/4 cup all purpose flour
- 2-3 tbsp cornflour
For the veg manchurian gravy
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 green chilli, finely chopped (I skipped adding it this time)
- 2 tbsp dark soy sauce
- 1 tbsp red or green chilli sauce
- 1 tbsp tomato ketchup, optional
- 1/2 tbsp rice wine vinegar/white vinegar
- salt and pepper, to season
- 1/2 tsp sugar
- 1/2 cup of vegetable stock/water
- 1/2 tbsp of cornflour mixed with 1/4 cup water
- 1 stalk of spring onion greens, chopped diagonally
Other ingredients
- Hot dog rolls, 3-4 or as required
- Handful of salad greens or shredded cabbage/carrots etc
Instructions
For theveg manchurian balls
- In a mixing bowl, add all the veggies( squeeze out as much water from the cabbage and dry the other veggies with a clean kitchen napkin to get rid of any moisture) and mix well. Set aside 1/2 cup of the veggies for the gravy (optional, or simply use all of it to make the Manchurian balls ). To the remaining veggies add salt, pepper & ginger garlic paste, cornflour and maida. Mix well and make a dough (You will notice veggies releasing moisture, so do not add water initially, add only if required). If the mixture is too wet add more maida and cornflour if needed. I did not add any extra water.
- Make lime size balls about 10), place them on a baking tray lined with a silicone liner or greased with oil spray and bake at 400 F for about 30-40 minutes or until golden brown from all sides turning once in between or deep fry them.
For the veg manchurian gravy
- Heat oil in a wok, add in minced ginger garlic and chopped chillies, saute until aromatic.
- Add 1/2 cup of mix veggies, saute them till tender but still firm.
- Add soy sauce & chilli sauce, mix well. Also, add the ketchup now (if using).
- Add vegetable stock/water. Bring to a boil. Season with pepper, and salt only if required.
- Add cornflour slurry, keep stirring until it thickens.
- Add in the vinegar and pinch of sugar, give it a quick mix.
- Drop in the manchurian balls, cook for another minute. Garnish with spring onions.
- Stuff the rolls with some salad greens and prepared Manchurian balls. Serve immediately. Or else add the Manchurian balls in the gravy only at the time of serving the rolls or else they will get soggy.
Notes
- For a healthy manchurian recipe , use boiled potatoes, cooked rice, rice flour, oats flour, breadcrumbs, besan (chickpea flour) for binding in lieu of maida and cornflour. You could use any one or a combination of binding agents. You can also use the paniyaram/ebelskiver to fry them in minimal oil.
- For more gravy, add 1 to 1.5 cups of veg stock or water and increase the cornflour to 1 tbsp for the cornflour slurry.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Veg Manchurian Rolls (Baked Recipe) | How To Make Veg Manchurian
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the veg manchurian balls
- 2 cups packed grated cabbage
- 1/2 cup grated carrots
- 1/4 cup grated cauliflower
- 1/2 cup finely chopped bell peppers
- 1/4 cup French beans
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp ginger garlic paste
- 1/4 cup all purpose flour
- 2-3 tbsp cornflour
For the veg manchurian gravy
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 green chilli, finely chopped (I skipped adding it this time)
- 2 tbsp dark soy sauce
- 1 tbsp red or green chilli sauce
- 1 tbsp tomato ketchup, optional
- 1/2 tbsp rice wine vinegar/white vinegar
- salt and pepper, to season
- 1/2 tsp sugar
- 1/2 cup of vegetable stock/water
- 1/2 tbsp of cornflour mixed with 1/4 cup water
- 1 stalk of spring onion greens, chopped diagonally
Other ingredients
- Hot dog rolls, 3-4 or as required
- Handful of salad greens or shredded cabbage/carrots etc
Instructions
For theveg manchurian balls
- In a mixing bowl, add all the veggies( squeeze out as much water from the cabbage and dry the other veggies with a clean kitchen napkin to get rid of any moisture) and mix well. Set aside 1/2 cup of the veggies for the gravy (optional, or simply use all of it to make the Manchurian balls ). To the remaining veggies add salt, pepper & ginger garlic paste, cornflour and maida. Mix well and make a dough (You will notice veggies releasing moisture, so do not add water initially, add only if required). If the mixture is too wet add more maida and cornflour if needed. I did not add any extra water.
- Make lime size balls about 10), place them on a baking tray lined with a silicone liner or greased with oil spray and bake at 400 F for about 30-40 minutes or until golden brown from all sides turning once in between or deep fry them.
For the veg manchurian gravy
- Heat oil in a wok, add in minced ginger garlic and chopped chillies, saute until aromatic.
- Add 1/2 cup of mix veggies, saute them till tender but still firm.
- Add soy sauce & chilli sauce, mix well. Also, add the ketchup now (if using).
- Add vegetable stock/water. Bring to a boil. Season with pepper, and salt only if required.
- Add cornflour slurry, keep stirring until it thickens.
- Add in the vinegar and pinch of sugar, give it a quick mix.
- Drop in the manchurian balls, cook for another minute. Garnish with spring onions.
- Stuff the rolls with some salad greens and prepared Manchurian balls. Serve immediately. Or else add the Manchurian balls in the gravy only at the time of serving the rolls or else they will get soggy.
Notes
- For a healthy manchurian recipe , use boiled potatoes, cooked rice, rice flour, oats flour, breadcrumbs, besan (chickpea flour) for binding in lieu of maida and cornflour. You could use any one or a combination of binding agents. You can also use the paniyaram/ebelskiver to fry them in minimal oil.
- For more gravy, add 1 to 1.5 cups of veg stock or water and increase the cornflour to 1 tbsp for the cornflour slurry.
Step-by-step recipe with pictures to make Goan Sannas | Sanna, plain version and a sweet version with a coconut and jaggery stuffing.
WHAT IS SANNA | SANNAS?
Sanna or Sannas are a Goan/Mangalorean version of idlis, i.e. spongy steamed rice cakes. It is made from a batter consisting of ground red rice and freshly grated coconut. The rice and coconut are ground using toddy (fermented coconut water). The batter is then fermented and steamed. Sannas are a popular accompaniment for sorpotel , xacuti , chicken curry, and other meat curries. They are slightly sweet and hence pair perfectly with these fiery and tangy gravies.
HOW TO MAKE GOAN SANNAS | SANNA?
Making sannas is not as difficult as making idlis . To make sanna, you start off by soaking rice for a couple of hours. The rice is then ground with toddy, some grated coconut paste, salt, and sugar are added. The batter is left to ferment for a few hours.
The fermented batter will have tiny bubbles and a characteristic fermented smell. It is then transferred to greased molds, and steamed until cooked through around 20-25 minutes.
There are two types of sanna/sannas,
- Plain sanna , the batter of which consists of rice and coconut, fermented with toddy
- Godachem/Chunachi (sweet) sanna , the batter which consists of rice, fermented with toddy and is filled with coconut+jaggery mix.
Today I will be sharing both the versions. I made these along with my Mum-in-law, during my stay in Goa earlier this year, using the traditional sanna steamer and those traditional moulds ( vatis) to steam the sannas. You can use regular idli molds, or simply a 7-inch or 9-inch cake tin to steam the sanna.
Traditionally, red boiled rice is consumed along with curries in Goa, and even other Southern states like Kerala. Although this form of rice takes longer to cook, it is so much healthier and nutrient-rich than the regular rice.
For this steamed rice cake recipe , y ou can substitute the Goan red rice with idli rice/parboiled rice, easily available in most Indian stores. Now, toddy is another ingredient which is required for batter fermentation. I used to make these with yeast until I learnt how to make toddy from coconut water from Alves’s blog . I knew I had to give that a shot. The resulting sannas with homemade toddy were as close to the real deal. So, I highly recommend using toddy instead of yeast.
STEP BY STEP INSTRUCTIONS TO MAKE GOAN SANNA | SANNAS
1.Wash and soak the rice in sufficient water for about 4-5 hours. Drain set aside.
2.In your mixer/ grinder, add the drained rice, grind using little toddy (I used about 1 & 1/4 cup) to a smooth batter. Add the toddy in increments so that the batter grinds well. Remove about 1 & 3/4 cup batter in another large bowl. Transfer the remaining batter to another mixing bowl ( you will have about 1 & 1/2 cup batter )
3.Grind the freshly grated coconut with about 2-3 tablespoons of toddy. Set aside.
4.Mix coconut and grated jaggery in a bowl. Cook this mixture on low heat until all the moisture has evaporated and the mixture has dried up.
- For plain sannas -To one bowl with the rice batter, add coconut batter [prepared in step 3, 1/4 cup sugar and about 1/4 teaspoon salt. Add more toddy if required to adjust the batter consistency.
- For sweet sannas- To the other bowl of rice batter, add 1/4 cup sugar and 1/4 teaspoon salt.
7.Cover, leave it a warm place to ferment and double in size for about 4-6 hours.
8.Grease the sanna moulds with little oil.
For plain sannas , fill the moulds to about 3/4 th with the sanna batter.
For sweet sannas , fill the moulds to 1/4th with sanna batter, then add a generous amount of the coconut-jaggery mix, fill with more sanna batter up to 3/4th of the mould.
9.Steam for about 20-25 minutes.
10.Transfer to a serving platter, serve plain sannas with gravy of your choice or eat it as is. It’s delicious on its own. The sweet jaggery sannas are great with your morning cuppa or evening chai.
NOTES
- How to make sannas without toddy?
If toddy is unavailable, use water to grind the batter.
- Dissolve 1 teaspoon sugar in 2 tablespoons of warm water (not hot, or else it will kill the yeast) , add active dry yeast, leave uncovered in a dark place for about 10 minutes.
- Whilst the yeast is getting activated, prepare the rice and coconut batter.
- Check on the yeast mixture. If it’s bubbly and foamy, it means it’s activated and ready to use. If not, discard, and start again.
- Add the activated yeast mixture to the rice batter. Then divide the batter between two bowls and proceed as mentioned from step 5 above.
- If you want to make only plain sannas , follow these proportions:
2 cups Goan red rice/ idli rice/ basmati rice
Approx 2 cups freshly grated coconut
1&1/2 cups toddy, adjust as per consistency
1/2 cup sugar
1 tsp salt
- If you want to make only the sweet sannas with jaggery, follow these proportions:
2 cups Goan red rice/ idli rice/ basmati rice
1& 1/4 cups toddy, adjust as per consistency
1/2 cup sugar
1 tsp salt
Filling for chunachi (sweet) sannas-
1 & 1/2 cups freshly grated coconut
1 cup grated palm jaggery/ regular sugarcane jaggery
- Homemade toddy recipe here .
HOW TO MAKE GOAN SANNA | SANNAS?
Sanna | Sannas | Goan Steamed Rice Cakes (Plain & Sweet Version)
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups Goan red rice/ idli rice/ parboiled rice
- 3/4 to 1 cup freshly grated coconut
- Little less than 1 & 1/2 cup toddy
- 1/4 + 1/4 cup granulated sugar
- 1/2 + 1/2 tsp salt
Filling for chunachi (sweet) sannas
- 3/4 cup freshly grated coconut
- 1/2 cup grated palm jaggery/regular sugarcane jaggery
To be used if toddy is unavailable
- 1 tsp active dry yeast
- 1 tsp sugar
Instructions
- Wash and soak the rice in sufficient water for about 4-5 hours. Drain , set aside.
- In your mixer/grinder, add the drained rice, grind using little toddy (I used about 1 & 1/4 cup) to a smooth batter. Add the toddy in increments so that the batter grinds well. Remove about 1 & 3/4 cup batter in another large bowl. Transfer the remaining batter to another mixing bowl (you will have about 1 & 1/2 cup batter).
- Grind the freshly grated coconut with about 2-3 tablespoons of toddy. Set aside.
- Mix coconut and grated jaggery in a bowl. Cook this mixture on low heat until all the moisture has evaporated and the mixture has dried up.
- For plain sannas-To one bowl with the rice batter, add coconut batter [prepared in step 3, 1/4 cup sugar and about 1/4 teaspoon salt. Add more toddy if required to adjust the batter consistency.
- For sweet sannas-To the other bowl of rice batter, add 1/4 cup sugar and 1/4 teaspoon salt.
- Cover, leave it a warm place to ferment and double in size for about 4-6 hours.
- Grease the sanna moulds with little oil.
- For plain sannas, fill the moulds to about 3/4 th with the sanna batter.
- For sweet sannas, fill the moulds to 1/4th with sanna batter, then add a generous amount of the coconut-jaggery mix, fill with more sanna batter up to 3/4th of the mould.
- Steam for about 20-25 minutes.
- Transfer to a serving platter, serve plain sannas with gravy of your choice or eat it as is. It’s delicious on its own. The sweet jaggery sannas are great with your morning cuppa or evening chai.
Notes
- How to make sannas without toddy.
- Dissolve 1 teaspoon sugar in 2 tablespoons of warm water (not hot, or else it will kill the yeast) , add active dry yeast, leave uncovered in a dark place for about 10 minutes.
- Whilst the yeast is getting activated, prepare the rice and coconut batter.
- Check on the yeast mixture. If it’s bubbly and foamy, it means it’s activated and ready to use. If not, discard, and start again.
- Add the activated yeast mixture to the rice batter. Then divide the batter between two bowls and proceed as mentioned from step 5 above.
If you want to make only plain sannas , follow these proportions:
If you want to make only the sweet sannas with jaggery, follow these proportions:
Homemade toddy recipe here .
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
