Betel oats manchurian

Recipe by
Total Time:
30-40 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 1/2 cup - Oats
  • 20 - Betel leaves (Vethalai / Thamalaku)
  • 2 - Carrots
  • 2 tbsp - Maida
  • 2 tbsp - Corn flour
  • 1 cup - Bengal gram dhall (Kadala paruppu)
  • 2 - Green chillies
  • 1 inch - Ginger piece
  • 2 - Onions
  • Few Curry leaves
  • Salt for taste
  • 1/4 tsp - Cooking soda
  • For sauce:
  • 2 tbsp - Corn flour
  • 2 tsp - Ginger garlic paste
  • 4 tbsp - Tomato sauce
  • 1 tsp - Soy sauce
  • 1/2 tsp - Chili powder
  • 1 tsp - Sugar
  • Few Springs - Coriander leaves

How to Make Betel oats manchurian

  • 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 1/2 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.