Time and servings
Time and servings
Ingredients
for idli frying:
- 5 idlis (use any idlis of your choice)
- ½ cup maida / all-purpose flour
- ¼ cup corn flour / corn starch
- salt to taste
- 1 tsp kashmiri red chilli powder
- ¼ tsp black pepper (crushed)
- 1 tsp soy sauce
- water as required (to prepare smooth batter)
- oil for deep frying
Instructions
- chop all the idlis into 4 quarters and keep aside.
batter recipe:
- in a large bowl mix together take maida, corn flour, salt, kashmiri red chilli powder, black pepper and soy sauce. give a good mix.
- now add little water and mix well. make a smooth batter. the batter should be of dropping consistency.
- dip each idli pieces into the batter. coat them well and deep fry.
- flip over and fry till they turn light golden brown and crispy.
- drain the fried idlis on a kitchen paper towel to remove excess oil.
- your idli pakora is ready, serve immediately.
Crispy idli pakora | idli pakora recipe | idli pakoda recipe step by step photo recipe.
1
chop all the idlis into 4 quarters and keep aside.
Batter recipe
1
in a large bowl mix together take maida, corn flour, salt, kashmiri red chilli powder, black pepper and soy sauce. give a good mix.
2
now add little water and mix well.
3
make a smooth batter. the batter should be of dropping consistency.
4
dip each idli pieces into the batter. coat them well and deep fry.
5
flip over and fry till they turn light golden brown and crispy.
6
drain the fried idlis on a kitchen paper towel to remove excess oil.
7
your idli pakora is ready, serve immediately with coconut chutney or tomato ketchup
Video
Notes
- you can also shallow fry if you do not wish to deep fry it.
- you can use the same batter for gobi, or even mushroom pakoras.
- optionally, you can also use freshly prepared idlis, but just that bring them to room temperature.
- i have used idli prepared with idli rava, however; you can use any leftover idlis.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/idli-pakora-idli-pakoda-recipe/