Idli and Dosa are among the most popular South Indian dishes, and they are now frequently enjoyed as breakfast in many households. Often, leftover idlis remain, and one might not feel like eating them again in their original form. Since idlis are quite plain, they can easily be given a new twist—so why throw them away? Let’s create a fresh recipe using these leftover idlis: Idli Pakoras (fritters).

Leftover Idli Pakoras
Leftover idlis can be transformed into a quick breakfast, and there is a special joy in eating pakoras during the rainy season. Here is the recipe:

Ingredients
5-6 Idlis

5 tablespoons Gram flour (besan)

3 teaspoons Rice flour or All-purpose flour (maida)

1 teaspoon Red chili powder

1 teaspoon Cumin powder

3-4 finely chopped green chilies

A pinch of Asafoetida (hing)

Salt to taste

Oil for frying (as required)

Method
First, cut each idli into four pieces. You can cut them into smaller pieces if you prefer.

In a large bowl, prepare a batter by mixing the gram flour and rice flour (or all-purpose flour) with water.

Ensure the batter is neither too runny nor too thick; a very thick batter would result in tough pakoras.

Add salt, asafoetida, red chili powder, cumin powder, and green chilies to the batter and mix well.

Heat oil in a frying pan (kadhai).

Meanwhile, coat the idli pieces thoroughly in the prepared batter.

Deep-fry them in the hot oil until they turn crispy and golden brown.

Keep in mind that the pakoras should be fried quickly over high heat to ensure they become crispy.

Your leftover idli pakoras are ready! Stuffed Idli Pakoda
If you aren't in the mood for plain idli pakodas, add a twist and make stuffed idli pakodas instead.

 Here is the recipe:

5-6 idlis

5 tbsp gram flour (besan)

Grated paneer or mashed potatoes

3 tsp rice flour or all-purpose flour (maida)

1 tsp red chili powder

1 tsp cumin powder

3-4 finely chopped green chilies

Salt to taste

Oil for frying (as required)

Method
Cut the idlis into pieces and set them aside. Separately, prepare a mixture by combining the gram flour, rice flour (or maida), and all the spices.

Mix the mashed potatoes or grated paneer into this dry mixture. Then, add water as needed to prepare the batter.

Heat oil in a pan and thoroughly coat the idli pieces in the prepared batter.

Deep-fry them until they turn golden and crispy.

Your stuffed idli pakodas are ready; serve them with your favorite chutney.

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