MINI IDLI PAKORA

Mini Idli Pakora | Kids Tiffin Recipes | Lunch Box Recipes

What is Mini Idli Pakora?

Idli pakora is totally different pakora from the regular pakoras that we eat. It has an altogether different stuffing of idlis, mini idli!! The coating is not of gram flour but of lentils! That’s not it. These pakoras are non-deep fried. In fact, they have been prepared with very little oil. Still, they are absolutely crisp and crunchy. Mini idli pakoras are not only great for kids’ tiffin; they also make a very good party appetizer. Also, the gorgeous mommies who are watching out their weight can indulge in these pakoras.

Let’s talk about the ingredients for mini idli pakora

Mini idli pakora call for some mini idlis, a batter, and very little oil. I made instant mini idlis, which were absolutely soft… I actually galloped 1-2 after de-molding. They tasted yum without any frying and all. Next, for the batter, I have used lobia. You may use any lentil of your choices such as yellow moong dal or green moong dal or chana dal or a mixture of these. For flavoring, I have added little garlic, ginger, and some fennel seeds. These flavors balance very well and also give a nice kick to these pakoras. I have fried the pakoras in an appam pan. They were absolutely crisp and delicious, because of the rice flour that has been used in the batter. To provide a nice binding and coat able batter, little gram flour has been added.

The typical, if I can so call them, idli pakoras are here. Further, you may also like our collection of pakora recipes. View it here.

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To Make Batter For Pakora

1. Soak lentils overnight : Properly wash ¾ cup of lentils. Soak them in enough water for 6 to 8 hours or overnight. In the morning the lentils would be puffed.

MINI IDLI PAKORA

2. Grind lentils : Discard the water in which the lentils were soaked. Add the lentils to a grinder along with 2-3 garlic cloves and 1” of ginger piece and grind into a fine paste. Add in water as much required.

MINI IDLI PAKORA

3. Prepare the batter : Take the paste in a mixing bowl. Add in 2 tbsp gram flour, 1 tablespoon rice flour, salt to taste, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilli powder, 1 teaspoon fennel seeds and handful of chopped coriander. Mix everything well. Check the seasoning and consistency. We need the consistency as that of pakora batter that we make using gram flour.

MINI IDLI PAKORA

To Prepare Idli Pakoras

1. Dip idlis in batter : Put idlis in the mixture. Coat them properly.

MINI IDLI PAKORA

2. Fry in appam pan : Heat and grease an appam pan. Put in the coated mini idlis.

MINI IDLI PAKORA

3. Bon appétit : Serve these cuties to your cuties in their dabbas as in tiffins.

MINI IDLI PAKORA

How to make Mini idli: Check the recipe here.

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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