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.
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.
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.
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.
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.
1. Dip idlis in batter : Put idlis in the mixture. Coat them properly.
2. Fry in appam pan : Heat and grease an appam pan. Put in the coated mini idlis.
3. Bon appétit : Serve these cuties to your cuties in their dabbas as in tiffins.
PREP TIME 10 minutes + 3-4 hours soaking time
COOK TIME 15 minutes
TOTAL TIME 25 minutes + 4 hours passive time
1. Take lobiya/black eyed peas 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.
2. While the idlis are cooking or cooling, as it suits you, you can prepare the lentil batter. For that, drain off the water in which we had soaked the lentils.
3. Grind the lentil 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.
4. After grinding, 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.
1. 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.
2. Heat the appe pan. Add 1-2 tsp oil. Once it heats, fry the pakoras. Keep turning them and fry till nice golden brown. You can even deep fry them.
3. Serve them hot with green chutney or ketchup.
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