- 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
crispy idli pakodas are very good option if you have finish of left over idlis. idli pakoras can be a favourite evening snack with masala tea for your family. these pakodas can be easily prepared with the left over idlis.
I was actually preparing the idli manchurian and i accidentally learnt that idlis can also be served as idli pakoda. for those, who does not like indo-chinese cuisine and do not wish to prepare idli manchurian, idli pakoda is ideal option. this tastes amazing if served with coconut chutney or even with simple tomato ketchup.
I think it is challenging for everyone to prepare some snacks for your surprise guests visit your house. I always prepare some unique and interesting snacks to my guests so they really enjoy it. of course if it is fusion of cuisine, than it becomes a point of discussion. I still remember last time when my husbands friend arrived to our house. i served these freshly prepared idli pakoras to them and i received a lot of appreciation for it. perhaps it was the motivation for me to share this recipe today.
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Author: Hebbar's Kitchen
Recipe type: snacks
Cuisine: street food
Serves: 3 servings
Instructions ( 1 cup =255 ml)
- chop all the idlis into 4 quarters and keep aside.
- 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.
Step by step recipe.
chop all the idlis into 4 quarters and keep aside.
- 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
- 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