Betel oats manchurian

Betel oats manchurian is a popular Indian Snack
Author :
Category :
Family friendly
Course :
Cuisine :
Technique :
Deep Fry
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


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


  1. Soak Bengal gram dhall for 1 hour. Grind the dhall coarsely without adding much of water.
  2. Powder the oats coarsely.
  3. Grate carrots and grind green chillies and ginger.
  4. Chop the betel leaves and onions finely.
  5. Take oats, ground Bengal gram dhall, corn flour, maida, green chilly ginger paste, chopped onoin, chopped betel leaves, salt and soda in a bowl.
  6. Add water little by little and mix until it comes to vada batter consistency. Leave it closed for 15 mins.
  7. Now pinch small portions and roll them into balls. Heat oil in a kadai and deep fry until golden brown and keep it aside.
  8. 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.
  9. 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.
  10. Now drop in the above made balls and mix until well coated. Garnish with chopped coriander leaves and serve with hot tea.
  11. Enjoy eating delicious and flavorful manchurian balls.

Bawarchi of the week

Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

know more