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.
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.
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.
PREP TIME 30 minutes + 6-8 hours
COOK TIME 30 minutes
TOTAL TIME 8 hours + 60 minutes
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 and deep fry
Coat idli properly with the batter. Heat enough oil in a deep pan. Once it is hot, add the idli. Deep fry on medium flame till golden brown.
5. Bon appétit
Serve idli pakoda with coconut chutney or green chutney.
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