Crispy Stuffed Idli Pakoras: A South Indian Snack Twist

1 hour 30 minutes

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Crispy Stuffed Idli Pakoras: A South Indian Snack Twist - Plattershare - Recipes, food stories and food lovers

4.50 from 4 votes
Indian

About Crispy Stuffed Idli Pakoras: A South Indian Snack Twist

Elevate your snack game with these irresistible Crispy Stuffed Idli Pakoras! This unique recipe transforms soft, fluffy idlis into crispy, savory delights. The secret? A flavorful vegetable stuffing nestled inside each idli, then coated in a light chickpea batter and deep-fried to golden perfection.
Imagine the delightful contrast of textures – the soft, pillowy idli yielding to a wonderfully crunchy exterior. Each bite offers a harmonious blend of South Indian spices and fresh vegetables, making it a perfect tea-time treat, festive appetizer, or a unique addition to any gathering.
Serve these hot pakoras with your favorite chutney or sambar for an unforgettable culinary experience. Get ready for a flavor explosion that will leave you wanting more!
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Recipe Time & More

Prep1 hour
Cook30 minutes
Total1 hour 30 minutes
Calories498 kcal
Serves5
Served AsSnacks
Recipe TasteCrunchySaltySourSpicyTangy

Ingredients
 

  • 2 cup Rice idli rice, washed and soaked in water overnight for
  • 1 cup Urad Dal black, skinless, split, urad dal dhuli - washed and soaked in water overnight - 1 cup split black skinless
  • Clarified Butter ghee, for greasing the tray
  • 1.5 tsp Salt or as per taste
  • 1 Onion stuffing, chopped, or onion for onion
  • 1/2 tsp Cumin Seeds
  • 1 Bell Peppers chopped, green
  • 3 tbsp Peas frozen, green
  • 3 tbsp Carrot chopped
  • 2 tbsp Beans chopped
  • 2 tbsp Cabbage shredded
  • 2 Potato boiled and mashed
  • 1.5 tsp Salt or as per taste
  • 2 Chilli chopped, green
  • 1/2 tsp Pepper black
  • 1.5 leaves Coriander chopped, dhania
  • 1/2 lime Lime Juice juice
  • 1/2 tsp Turmeric Powder haldi
  • 1 tbsp Oil
  • 2 cup Gram Flour besan, for pakodas
  • 1.5 tsp Salt or as per taste
  • Oil deep fry
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Instructions
 

Prepare the Idli Batter

  • Drain and grind the soaked idli rice to a slightly coarse consistency.
  • Drain and grind the soaked urad dal into a smooth, spongy batter.
  • Combine both batters, add salt, and let ferment in a warm place for 8-9 hours or overnight.

Steam the Idlis

  • Grease an idli steamer or pan with ghee.
  • Fill each mold ¾ full with batter.
  • Steam on medium heat for 10-12 minutes, or until cooked through.
  • Use a ghee-greased knife to check for doneness.

Make the Vegetable Stuffing

  • Heat oil in a pan. Add cumin seeds and sauté until fragrant.
  • Add chopped onions and sauté until translucent.
  • Add green bell pepper, green peas, carrot, green beans, and cabbage. Sauté for 8-10 minutes until cooked.
  • Stir in turmeric powder, salt, green chilies, black pepper, lime juice, mashed potatoes, and coriander leaves. Sauté for 1 minute.

Assemble and Fry the Pakoras

  • Slice each idli horizontally.
  • Spread the stuffing evenly on one half, top with the other half to create a stuffed idli.
  • Repeat with remaining idlis.
  • In a separate bowl, whisk together chickpea flour, salt, and water to make a medium-thick batter.
  • Heat oil in a kadai (deep pan) for deep frying.
  • Dip each stuffed idli in the chickpea batter, ensuring it's fully coated.
  • Deep fry until golden brown and crispy.
  • Remove and place on a paper towel-lined plate to drain excess oil.

Serve

  • Cut the pakoras in half and serve hot with your favorite chutney or sambar.

Recipe Notes

Expert Tips for Perfect Stuffed Idli Pakoras

  • For extra fluffy idlis, let the batter ferment for a longer duration, up to 12 hours.
  • Adjust the spices in the stuffing to your liking. Add a pinch of garam masala for a richer flavor.
  • Don't overcrowd the pan while deep frying. Fry in batches to ensure even browning and crispiness.
  • If the batter is too thick, add a little more water to achieve a smooth, pourable consistency.

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4.50 from 4 votes

Recipe Nutrition

Calories: 498kcalCarbohydrates: 63gProtein: 8gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 2052mgFiber: 3gSugar: 2g

Aarti Sharma
Aarti Sharma
Articles: 81
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