#viniscookbook Soft idli soaked in dal mixture and deep fried, giving a pakoda that has absolutely crunchy and crispy exterior, very soft and melt in mouth interior with bits of ginger, coriander seeds, fennel seeds etc giving great flavours to the pakoda. Absolute contrasts of crunch and softness and lots of flavours burst in the mouth. Idli pakoda makes a perfect breakfast for a rainy Sunday morning or any day for that matter.
Ingredients for idli pakoda
1/2 cup split chickpea lentil (chana dal)
1/4 cup split and dehusked black gram lentil (urad dal)
1/4 cup moong dal (split moong beans)
Salt to taste
1 tsp red chilli flakes
1 tsp fennel seeds (saunf)
1 tsp whole coriander seeds
1 tsp ginger, grated
1 tsp green chilli, chopped
Handful of chopped coriander
1-2 tbsp gram flour (besan)
12 idlis
Oil for frying
Video of recipe for instant sooji idli:-
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