How to Make Idli Batter Pakora (Punugulu)
Idli Batter Pakora (Punugulu) Are Scrumptious!
In Indian cuisine, idli is a common breakfast. The batter for idli is fermented, and it is made from white lentils, rice semolina, and salt. Normally, the leftover idli batter gets stored in the refrigerator for future use.
I decided to make pakora (fritters) using my leftover idli batter. In order to make the pakora, I added a few ingredients to the batter. The pakora came out soft on the inside, crunchy on the outside, and irresistibly delicious! This is a quick and easy snack.
- 2 cups idli batter
- 2 green chilies, finely chopped
- 2 tablespoons onions, finely chopped
- 1 tablespoon curry leaves, finely chopped
- 1 tablespoon coriander leaves, finely chopped
- 2 tablespoons wheat semolina (upma rava)
- 2 tablespoons rice flour
- salt to taste
- oil for deep-frying
- In a mixing bowl, add idli batter, chopped onions, chopped coriander leaves, curry leaves, rice flour, wheat semolina, and salt. Mix well.
- Check the consistency of the batter. The batter should be thick. Add more rice flour to adjust the consistency.
- Rest the batter for 10 minutes.
- Heat the oil for deep-frying. Wet your fingers with water and pick up lemon-sized portions of batter. Gently slide each of them into the hot oil.
- Don't overcrowd them. Maintain the heat at medium-high. Turn the fritters occasionally to ensure uniform frying.
- Fry them until they turn golden brown and crunchy. When each fritter finishes cooking, remove to an absorbent paper towel. Repeat these steps with the remaining batter.
- Frying each batch may take about 6 minutes.
- Serve hot idli batter fritters with coconut chutney. Enjoy the taste!