Idli Pakora is a simple and delicious option to put leftover Idlis to good use. The Pakora is nice and fluffy inside and crisp on the outside. It can be served with a mint chutney or with tomato ketchup. I love mine as is, as the batter has all the spices added to it.
Ingredients :
- 6 Idlis
- 100 gms Besan/Chickpea flour
- 50 gms Rice flour
- 2 green chillies
- Hing/asafoetida as per taste
- A large pinch of ajwain /caraway seeds
- 1/2 tsp chilly powder
- 1/2 onion
- Coriander leaves
- Salt
- Oil for frying the Pakora
Method :
Cut the Idli into bite sized pieces. Keep aside. Crush the green chillies coarsely. Chop the coriander leaves and onions fine and tip them into a bowl. Add the ajwain, chilly powder, salt and hing. Add the Besan and rice flour. Add a little water at a time to make a semi thick batter. Mix well and keep aside. Heat oil in a pan. When the oil has reached the right temperature dip around five pieces of Idli into the batter. Drop them into the oil. Deep fry to a rich golden brown. Drain on tissue paper and serve hot with mint chutney or tomato ketchup.
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