Oats Manchurian with Betel Leaves

Recipe by
Total Time:
15-30 mins
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 Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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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
  • 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
  • Coriander leaves

How to Make Oats Manchurian with Betel Leaves

  • 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.

    Recipe and image courtesy: 4th sense cooking