Halwai February 25, 2018


• 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


  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.

    Recipe and image courtesy: 4th sense cooking