Idli Pakoda Recipe | How to Make idli pakoda | Pakoda Recipes

What is Idli Pakoda recipe?

Soft idli soaked in dal mixture and deep fried, giving a Idli Pakoda recipe that has absolutely crunchy and crispy exterior, very soft and melt in mouth interior with bits of ginger, coriander seeds, fennel seeds etc giving great flavours to the pakoda. Absolute contrasts of crunch and softness and lots of flavours burst in the mouth. Idli pakoda makes a perfect breakfast for a rainy Sunday morning or any day for that matter. You may also like 10 healthy breakfast recipes.

Let’s talk about the ingredients for idli pakoda

Idli pakodas ask for some idlis. You may use rava idli or rice idli or poha idli, basically any idlis that you make or you have, if there are enough leftover idlis. For the coating a mixture using dals is prepared. The mixture is flavoured with fresh coriander, ginger, coriander seeds, fennel seeds etc. I have fried whole idlis, you may cut them into halves or quarters for the ease of frying.

There is one more way in which I make the idli pakodas, they are quiet different from these pakodas. Here is the recipe for those idli pakoras.

How To Make Idli Pakoda

1. Soak dals : In a mixing bowl, add 1/2 cup chana dal, 1/4 cup urad dal, 1/4 cup moong dal. Soak dals in enough water for 6-8 hours or overnight.


2. Grind dals : Once dals have soaked well, discard the water. Add dals into the grinder jar and grind to a coarse mix. Add water as much required. Don’t add too much water. The consistency of dal should be coat able. I have added approx 1/4 cup water.


3. Add seasonings and prepare batter : Take dal batter in a mixing bowl. Add salt to taste, 1 red chilli flakes, 1 tsp fennel seeds, 1 tsp whole coriander seeds, 1 tsp grated ginger; 1 tsp chopped green chilli, handful of chopped coriander. Mix well. Add 1-2 tbsp gram flour. Mix well. Check seasoning and consistency.


4. Coat idlis with batter : Coat idli properly with the batter.


5. Deep fry idli pakoda : Heat enough oil in a deep pan. Once it is hot, add the idli. Deep fry on medium flame till golden brown.


6. Bon appétit : Serve idli pakoda with coconut chutney or green chutney.


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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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