Betel Oats Manchurian - My runner up recipe

Having been the winner of the title "Oats queen" last year, I felt the urge to create a new dish this year and make it yet another successful one.

I spent a couple of days mind cooking a lot of combinations to bring out the best.

I displayed two recipes for the contest and one among them is this Betel Oats Manchurian. This recipe was way different from the others that were displayed for the contest and I was betting on it for the contest.

Just as I thought, I won the second place too for this recipe :) :) All smiles :)

Felt happy to have lost the first place to my mom. She is my mentor and she deserves to win the title this year :)

My new home has a beautiful garden with loads of pretty plants. One such pretty plant that I admire is the betel plant. The leaves are so fresh always and since the time I stepped into the house I have been thinking of using these leaves in some recipe of mine.

The time had come for the leaves to be used for a recipe and that too for a winning recipe :)

I used betel leaves along with Saffola oats and MHP's Masala vada mix to make these manchurian balls. The betel leaves gave a distinct flavor which was literally unbeatable :) The fact that manchurian is a favorite for many was the advantage factor for me to sell these easily :)

The different combination that I tried out clicked so well that it stole the hearts of many who had witnessed the contest :)

Trust me and give it a try. I'm sure you would fall for it as well :)

Ingredients:

Oats – ½ cup

Betel leaves (Vethalai / Thamalaku) – 20

Carrots - 2

Maida – 2 tblsp

Corn flour – 2 tblsp

Bengal gram dhall(Kadala paruppu) – 1 cup

Green chillies – 2

Ginger – 1 inch piece

Onions – 2

Curry leaves

Salt – for taste

Cooking soda – ¼ tsp

For sauce –

Corn flour – 2 tblsp

Ginger garlic paste – 2 tsp

Tomato sauce – 4 tblsp

Soy sauce – 1 tsp

Chili powder – ½ tsp

Sugar – 1 tsp

Coriander leaves

Method:

Soak Bengal gram dhall for 1 hour. Grind the dhall coarsely without adding much of water.

Powder the oats coarsely.

Grate carrots and grind green chillies and ginger.

Chop the betel leaves and onions finely.

Take oats, ground Bengal gram dhall, corn flour, maida, green chilly ginger paste, chopped onoin, chopped betel leaves, salt and soda in a bowl. Add water little by little and mix until it comes to vada batter consistency. Leave it closed for 15 mins.

Now pinch small portions and roll them into balls. Heat oil in a kadai and deep fry until golden brown and keep it aside.

Heat a tsp of oil in a pan and add ginger garlic paste and fry for a min. Now add tomato sauce, soy sauce, chili powder and sugar.

Dilute corn flour in ½ cup of water and add it to the pan. Simmer the stove and keep stirring until it becomes thick and shiny.

Now drop in the above made balls and mix until well coated. Garnish with chopped coriander leaves and serve with hot tea.

Enjoy eating delicious and flavorful manchurian balls :)

Written by: Nithya
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