Dishes with an interesting name are sure to catch your eye and you want to read about it. Same happened with me when I saw this dish here and it was not just interesting, but also tempting and very eye appealing too. Loved the thought of combining the very Indian Betel to the very Western Oats in a Chinese dish which is a Manchurian... So I can call this Indo-Western-Chinese. So what comes after A??? B .. SO this is my second dish for the month long A-Z marathon. This will be for B - International / Fusion group..
Ingredients
Oats - 1/2 cup
Betel leaves (Vethalai) - 20 to 25 (finely chopped)
Carrots - 2 (grated)
Maida - 2 table spoons
Corn starch - 2 table spoons
Kadalai Parupu / Channa Dal - 1 cup
Green Chili - 2 (finely chopped)
Ginger - 1 tea spoon (grated)
Onions - 1/2 cup (finely chopped)
Curry Leaves - 2 table spoons (finely chopped)
Salt - 1 tea spoon
Baking Soda / Cooking Soda - 1/4 tea spoon
Roasted Peanuts (or any nuts) - 1/4 cup (optional) – Coarsely powdered
Oil - to fry
For the sauce -
Oil - 2 tea spoons
Corn Flour - 2 table spoons
Ginger - 1 tea spoon (grated)
Garlic - 1 tea spoon (minced)
Tomato Sauce / Ketchup - 1/4 cup
Soy Sauce - 1 table spoon
Chili Sauce - 1 tea spoon
Jaggery / Brown Sugar / Honey - 1 tea spoon
Coriander Leaves - 1/4 cup (finely chopped)
Method
Soak the channa dal for around 2 hours. Grind it coarsely without adding much water and set aside
Powder the oats coarsely.
In a mixing bowl, mix together ground channa dal, oats, maida, corn flour, salt, baking soda, green chili, ginger, onions, chopped betel leaves, grated carrots very well. Now add the roasted nuts and try to make a ball out of the mixture. Add very little water (a tea spoon at a time) to bring it to a vadai mixture consistency). You should be able to make a balls out of it.
Please make sure that it does not get very soft and watery, then you cannot fry it. Lesser water, the better.
Now make small balls out of the mixture and deep fry in oil until golden brown and set aside on a paper towel to drain excess oil
To make the sauce, heat oil in pan and sauté ginger and garlic for a minute. Lower the heat and add tomato sauce, soy sauce, chili sauce, jaggery and mix it well. Dilute corn starch in 1/2 cup water and add it to the pan and stir continuously to avoid lumps and keep working until it is thick and shining.
Add the fried balls and slowly toss them. make sure not to over work the balls as they may break.
Garnish with coriander leaves and serve hot immediately
Please note that I have added the roasted nuts for extra crunchiness. You can omit it.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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Ingredients
Oats - 1/2 cup
Betel leaves (Vethalai) - 20 to 25 (finely chopped)
Carrots - 2 (grated)
Maida - 2 table spoons
Corn starch - 2 table spoons
Kadalai Parupu / Channa Dal - 1 cup
Green Chili - 2 (finely chopped)
Ginger - 1 tea spoon (grated)
Onions - 1/2 cup (finely chopped)
Curry Leaves - 2 table spoons (finely chopped)
Salt - 1 tea spoon
Baking Soda / Cooking Soda - 1/4 tea spoon
Roasted Peanuts (or any nuts) - 1/4 cup (optional) – Coarsely powdered
Oil - to fry
For the sauce -
Oil - 2 tea spoons
Corn Flour - 2 table spoons
Ginger - 1 tea spoon (grated)
Garlic - 1 tea spoon (minced)
Tomato Sauce / Ketchup - 1/4 cup
Soy Sauce - 1 table spoon
Chili Sauce - 1 tea spoon
Jaggery / Brown Sugar / Honey - 1 tea spoon
Coriander Leaves - 1/4 cup (finely chopped)
Method
Soak the channa dal for around 2 hours. Grind it coarsely without adding much water and set aside
Powder the oats coarsely.
In a mixing bowl, mix together ground channa dal, oats, maida, corn flour, salt, baking soda, green chili, ginger, onions, chopped betel leaves, grated carrots very well. Now add the roasted nuts and try to make a ball out of the mixture. Add very little water (a tea spoon at a time) to bring it to a vadai mixture consistency). You should be able to make a balls out of it.
Please make sure that it does not get very soft and watery, then you cannot fry it. Lesser water, the better.
Now make small balls out of the mixture and deep fry in oil until golden brown and set aside on a paper towel to drain excess oil
To make the sauce, heat oil in pan and sauté ginger and garlic for a minute. Lower the heat and add tomato sauce, soy sauce, chili sauce, jaggery and mix it well. Dilute corn starch in 1/2 cup water and add it to the pan and stir continuously to avoid lumps and keep working until it is thick and shining.
Add the fried balls and slowly toss them. make sure not to over work the balls as they may break.
Garnish with coriander leaves and serve hot immediately
Please note that I have added the roasted nuts for extra crunchiness. You can omit it.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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Never tasted betel leaves in any dish!!! Quite innovative... :)
ReplyDeletewow thats an refreshing manchu dear :) very very innovative and healthy recipes :) tempting me !! lovely presentation :)
ReplyDeleteinviting and tempting dear
ReplyDeletewow what a unique fusion dish
ReplyDeletesimply interesting recipe :) looks so inciting
ReplyDeleteWow ! That is an innovative dish ! Must be delicious too..
ReplyDeleteWow.. interesting combo..
ReplyDeleteWow.. great and unique combination with betel leaves and oats.
ReplyDeletedelicious and new dish
ReplyDeleteWell when Nithi got her award with this, I was sure it must have been a great combination..good that you made and enjoyed..
ReplyDeletesuper innovative and nice fusion... marrying two totally different cuisines in one yummy dish :)
ReplyDeleteThats really tremendous.. Wish i get betels like we get in India,Indian groceries have them only during festivals.. Very unique manchurian.
ReplyDeletewow, sounds very very intersting and lovely...
ReplyDeleteOn Going Event with giveaway: WTML Sep 2013 @Priyas Virundhu
Truly innovative..loved the use of betel leaf...and super. Fusion.
ReplyDeleteWe get pan flavoured icecream and chocolate here but never tried any savoury recipe with it.
ReplyDeleteThough betel leaves and carrots are mentioned in the ingredients they are not mentioned in the recipe. Sorry to point this out.
Thanks Sandhya, Have corrected it now!!!
DeleteVery interesting and flavorful as well.
ReplyDeleteWow exquisite use the paan :)
ReplyDeletenever thought of this...lovely
ReplyDeleteVethalai in a dish...wow. I'm trying to imagine the taste. Really want to try this soon. And know what, I'd not take the effort of making the Sauce. They look wonderful on their own!
ReplyDeletewow what a Manchurian fusion love the beet and oats mix so loving it very healthy.
ReplyDeleteTrying to figure out the taste here in my head. :)A unique dish indeed.
ReplyDeleteIts so different and I guess Vettilai has a unique taste that one just loves it or hates it! I am in the 'love it' crowd and I am sure these tasted awesome!!
ReplyDeleteVery unique combbination of beetle leaves & oats. I'm not a big fan of beetle leaves, but I'm thinking I'll like this manchurian.
ReplyDeleteTempting fusion with interesting flavors..
ReplyDeleteVery interesting dish Sowmya. Never tried adding betel leaves in cooking. The manchurian looks so inviting..
ReplyDeleteI remember seeing this in Nitya's blog. They look wonderful on their own but with the sauce it will be extra good , right....
ReplyDeleteVethalai in a recipe! Lovely Sowmya...Wish I got tender vethalai like in India. Here they are so matured, that there is hardly any flavor left in them.
ReplyDeleteInteresting recipe. Must have tasted great
ReplyDeleteWow this is yum. My only pan eating is after meals never as a part of my meal. This is a sure must try. Thanks.
ReplyDeleteYumm, My mom used to make bonda using betal leaves. Love your idea of converting it to manchurian..Will try next time..
ReplyDelete