Ingredients

• 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