Varagu Pakora | with leftover idli batter

I normally make pakora with left over idli batter. Thats how I got the idea for this varagu pakora. But this time I didn't have any batter left from the idli/dosa batter made with varagu arisi. SO I prepared fresh batter just to make these pakoras.

This is the 20th recipe we are posting in this month long marathon and we have 6 more recipes coming up. This time I haven't done much justice with commenting on my fellow bloggers who are participating in this mega marathon. But I am happy that I am able to prepare and post the recipes as planned. Hope the rest of the 6 days will also go smooth.

When we have idli batter leftover for more than 2 days, these pakoras are the best option. Since the batter will also be little sour, it gets compensated with the onions and the rice flour added and gives a nice crispy taste. Well at my place, people did not make out that the idli was made out of varagu arisi. The same goes for pakoras also :)

Ingredients:

Leftover sour idli batter (with varagu) – 2 cups

Rava / Sooji – ½ cup

Onion – 1

Pepper powder– 1 tbsp

Salt – to taste

Green chillies – 2

Rice flour – 1 tbsp

Coriander leaves - a bunch

Oil – for frying 

Method:

• Finely chop the onions, coriander leaves and green chillies.
• Now add the onions, green chillies, rava, pepper, salt, coriander leaves and rice flour to the idli batter.
• Mix them well. The consistency should be thick, so if required add water.
• Let the batter sit for 10 -15 minutes. Meanwhile heat oil in a kadai.
• Once the oil is hot enough, bring down the flame to medium. Using a spatula or a spoon pour the batter in the oil.
• Fry till they are golden brown. I fried 4-5 pakoras at a time. 

Pakoras are ready!!! Relish it with hot tea.

Notes:

• Don't crowd too many pakoras in the oil. Otherwise they will stick to each other.
• You can add more vegetables to this batter and make it a vegetable pakora.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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