Suji Rawa Manchurian / Semolina Rawa Manchurian

Suji Rawa Manchurian / Semolina Rawa Manchurian

Suji Rawa Manchurian is a no fry Manchurian made of Suji Rawa makes it healthy and also tasty to have with any fried rice like any other Manchurian dishes we have, the Manchurian balls are not deep fried but steamed and shallow fried to make sure that it consumes as much les as possible.

The name Suji Manchurian itself runs many emotions in our minds, Chinese dishes have always been sought after dishes for many, normally we have heard of various Manchurian dishes like Veg Manchurian, Mushroom Manchurian and many other similar Manchurian dishes. This recipe was forwarded by my wife when she came across this on Meghna food magic page.

So let us see how to prepare Suji Rawa Manchurian

Suji Manchurian
5 from 1 vote
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Suji Rawa Manchurian / Semolina Rawa Manchurian

Suji Rawa Manchurian is a no fry Manchurian made of Suji/Semolina makes it healthy and also tasty to have.
Course Appetizer, Side Dish
Cuisine Chinese
Keyword semolina, semolinamanchurian, semolinarawamanchurian, suji, sujimanchurian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 274 kcal
Author Kalyon Subbarao

Ingredients

For Manchurian Balls

  • 1 Cup Suji Rawa
  • ½ Cup Curd Extra 2 to 3 Tsp. of Curd
  • ½ tsp. Ginger Finely Chopped
  • 1 ½ tsp. Green Chilies Finely Chopped
  • ½ cup Cabbage Finely Chopped
  • ½ Cup Carrot Finely Grated
  • ¼ tsp. Crushed Pepper
  • Salt as per taste

For Shallow Frying

  • 2 to 3 Tsp. Oil

For Gravy

  • 1 ½ Capsicum Cut it into Large Pieces
  • 2 Onions Cut it into Square Large Pieces
  • ½ cup Cabbage Shredded/Finely Chopped
  • 2 Cups of Water
  • 2 tsp. Corn Flour Mixed in water
  • 2 tbsp. of Ginger Finely Chopped
  • 2 tbsp. of Garlic Finely Chopped
  • 3 to 4 Green Chilies sliced
  • 4 tbsp. Soya Sauce
  • 1 tsp. Vinegar
  • 1 tbsp. Chili Sauce Optional
  • 1 tbsp. Tomato Ketchup
  • Salt as per taste
  • 1 ½ tsp. Mixed herbs

Instructions

For Manchurian Balls

  1. Take all the ingredients in bowl above mentioned for the: “Manchurian Balls” mix it thoroughly add the baking soda at the last mix them thoroughly.
  2. Add water and mix the mixture to dough consistency should be bit runny. Add the vegetables at last as they tend to leave moisture into the dough and make the mixture runny.
  3. Add one or two spoons of Rawa if the mixture is found to be too runny to bring to a right consistency. Keep the dough for rest for about 15 minutes.
  4. Later apply some oil to your hands and make small balls/roundels out of the manchurian mixture. Arrange them in an oiled perforated plate on vessel filled 3/4th water and steam the balls for about 10 minutes.
  5. After the manchurian balls are steamed cool them for a while. Take a pan with 2 to 3 tbsp. oil and add the balls and shallow fry them till they turn golden brown.

Making Gravy

  1. Remove the balls and keep them aside in the same pan add one tsp. of oil add ginger and garlic, fry them for couple of seconds now add the green chilies to the pan and fry them for couple of seconds.
  2. Now add the onions, fry them till they are translucent now add the capsicum and cabbage fry them for a couple of minutes till capsicum becomes bit tender.
  3. At this juncture add sauces i.e. Soya Sauce, Chili Sauce, Vinegar and Tomato ketchup after a minute or so add the manchurian balls to the pan.
  4. Now add the water and stir and let it cook for minute or so, add the corn flour mixed with water now and stir it properly you can see the gravy thickening as we stir the gravy. Remove the pan at this stage from the stove as it cools down the gravy thickens.

Recipe Notes

  • When steaming the balls don’t forget to oil the plate or vessel.
  • Make balls of small size as they tend to puff up when steamed.
  • Don’t forget to add baking soda as mentioned above, as it helps in making the balls soft.
  • Let the dough be but soft/runny as the balls tend harden when they are steamed, if the dough is harder even before they are steamed they tend to get harder even before we add them to the gravy.
  • Please add salt with caution since soya sauce has a lot of salt, taste the dish and then add salt if required.

Suji Rawa Manchurian

 

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2 thoughts on “Suji Rawa Manchurian / Semolina Rawa Manchurian”

  • 5 stars
    I loved it when I tried it but it just came a little hard I can understand that cause it is semolina and semolina gets really firm when you cook it so it is ok.
    the taste of it was really nice I made fried rice also and took that recipe also from this blog and the combination was yum!

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