IDLI PAKORA RECIPE

Idli Pakoda Recipe | How to Make Idli Pakoda | South Indian Recipes

What is Idli Pakoda?

Idli Pakoda Recipe is created using idlis .The idlis are dipped in dal/lentils batter.And then they are fried in few drops of oil in an appe mould and NOT deep fried.its a non fried idli pakoda recipe.it is a quick left over idli recipe

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How To Make Idli Pakora

1. Take 1.5 cup chawla in a bowl. Add 3 cups of water. Soak for 3-4 hours. I generally prepare this recipe for breakfast, so I leave it overnight. 3-4 hours is the minimum time. You can leave the lentil to soak overnight.

IDLI PAKORA RECIPE

2. In another bowl take 3/4 cup sooji. Add 3/8 cup curd and 3/8 cup water. Don’t use sour curd. We need fresh curd for this otherwise the idlis taste a bit tangy. Mix everything well and leave it for 3-4 hours. You can leave it overnight.

IDLI PAKORA RECIPE

3. After 3-4 hours, check the consistency of the batter. We don’t need a very thin or thick batter. If it appears thick, add 1-2 tbsp water and if it appears thin (which should not be though), add 1-2 tbsp sooji.

IDLI PAKORA RECIPE

4. Prepare the steamer.If using idli maker, put 2-3 cups of water in the idli maker and let it come to a boil. If you don’t have idli maker, you can use any big vessel. Fill it up with 2-3 cup of water and place a stand at the bottom and put the idli mould on it. Let the water come to a boil. Also grease the plates.

IDLI PAKORA RECIPE

5. Take half of soaked sooji. Add 1/2 tsp salt,1/4 tsp eno and 1/4 tsp powdered sugar. Mix everything well. Here I have used half of the quantities as I will be making 2 batches. Adjust it according to the size of your moulds.

IDLI PAKORA RECIPE

6. Fill the batter in the greased plates. I used sandwich zip lock to fill the idli stand. You can also use a piping bag or a small spoon.

IDLI PAKORA RECIPE

7. Pat the plates once to level the batter, so we get smooth idlis.

IDLI PAKORA RECIPE

8. Now let the idlis cook for 5-7 minutes. After 5 minutes, check for their doneness by inserting a knife or toothpick. It should come out clean. If you are making the regular big idlis, they will take 10-12 minutes to cook. Once done, take out the plates and let them cool. Thereafter de mould them.

IDLI PAKORA RECIPE

9. While the idlis are cooking or cooling, as it suits you, you can prepare the batter for pakoras. For that, drain off the water in which we had soaked the lentil.

IDLI PAKORA RECIPE

10. Grind it to a nice paste. It shouldn’t be coarse. Add 4-5 tbsp water to get a pasty consistency which coats easily on our idlis.

IDLI PAKORA RECIPE

11. Take out the lentil batter in another bowl and add salt to taste, 1 tsp red chilli powder, 1.5 tsp coriander powder, 1.5 tsp fennel powder and 2-3 tbsp chopped coriander leaves. Mix everything well. Check the seasoning.

IDLI PAKORA RECIPE

12. Now coat the idlis in the lentil batter. Use spoons to coat the batter. In case the idlis refuse to get coated, add 1-2 tbsp gram flour.

IDLI PAKORA RECIPE

13. Heat the appe pan. Add 1-2 tsp oil. Once it heats, fry the pakoras. Keep turning them and fry till nice golden brown.

IDLI PAKORA RECIPE

14. Serve them hot for the best idli pakoda recipe

IDLI PAKORA RECIPE

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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