Idli Batter Fritters- Easy Onion & Ginger Pakora Recipe

Last Updated on 2 months by Neha Deshmukh

Idli Batter Fritters: Easy Onion & Ginger Pakora Recipe

Hey everyone! If you’re anything like me, you always have leftover idli or dosa batter staring back at you from the fridge. And honestly, sometimes the thought of making another batch of idlis just doesn’t excite me. That’s when these incredibly simple, utterly delicious Idli Batter Fritters come to the rescue! Think of them as a super-easy pakora, bursting with flavour and perfect for a quick snack or even a light meal.

Why You’ll Love This Recipe

These fritters are a lifesaver for using up that leftover batter. They’re quick to whip up – seriously, from start to finish, you’re looking at about 15 minutes! Plus, they’re wonderfully crispy on the outside and soft on the inside, packed with the zing of ginger, green chilies, and fragrant curry leaves. Honestly, once you try these, they’ll become a regular in your kitchen.

Ingredients

Here’s what you’ll need to make these amazing fritters:

• 2 cups idli-dosa batter (about 500ml)
• 1/2 cup maida (all-purpose flour) (about 60g)
• 1/2 teaspoon salt (about 3g)
• 1 pinch hing (asafoetida) (about 1/4 tsp)
• 1/4 teaspoon baking soda (about 1g)
• 1/2 cup sour curd (yogurt) (about 120ml)
• 1/2 cup finely chopped onions (about 75g)
• 4-5 green chillies, finely chopped
• 1 sprig curry leaves, chopped
• 1/2 inch ginger, grated
• Vegetable oil, for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Idli-Dosa Batter: This is the star! The slight fermentation of the batter gives these fritters a lovely texture. You can use store-bought or homemade.
• Hing (Asafoetida): Don’t skip this! It adds a unique, savory flavour that really elevates the fritters. It can be found in most Indian grocery stores. If you absolutely can’t find it, a tiny pinch of garlic powder can work in a pinch, but it won’t be quite the same.
• Regional Variations: Fritters like these are made all over India, with different names and slight variations. Some people add chopped coriander, others use different flours. Feel free to experiment! My grandmother used to add a little bit of turmeric for colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big mixing bowl, combine the idli-dosa batter, maida, salt, hing, and baking soda.
2. Now, add the sour curd and give everything a good mix. Don’t worry if it looks a little lumpy at first.
3. Next, add the chopped onions, green chillies, curry leaves, and grated ginger. Mix it all together until you have a thick, but still slightly flowing, batter.
4. If the batter seems too thin, add a little more maida, a tablespoon at a time. If it’s too thick, add a little more curd. You want it to be thick enough to hold its shape when you drop it into the oil.
5. Heat up some vegetable oil in a deep pan over medium heat.
6. Wet your hands slightly with water – this prevents the batter from sticking. Take a small portion of the batter and shape it into a little ball or a slightly flattened patty.
7. Gently drop the fritter into the hot oil. Repeat with a few more, being careful not to overcrowd the pan.
8. Fry for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy.
9. Remove the fritters with a slotted spoon and drain them on paper towels to remove any excess oil.
10. Serve immediately and enjoy!

Expert Tips

• Oil Temperature: Make sure the oil is hot enough before adding the fritters. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Don’t Overcrowd: Frying in batches ensures the oil temperature doesn’t drop too much, resulting in crispier fritters.
• Wet Hands: Seriously, wet your hands! It makes shaping the fritters so much easier.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the sour curd for plant-based yogurt – cashew or soy yogurt work beautifully.
• Gluten-Free Adaptation: Replace the maida with rice flour for a gluten-free version. You might need to adjust the amount of liquid slightly.
• Spice Level: My friend Priya loves to add a finely chopped Serrano pepper for extra heat! Adjust the number of green chillies to your liking.
• Festival Adaptations: These are fantastic for Diwali or any festive gathering. My family always makes a big batch for Diwali and serves them with a variety of chutneys.

Serving Suggestions

These fritters are delicious on their own, but they’re even better with a side of chutney! Coconut chutney, tomato chutney, or even a simple mint-coriander chutney are all fantastic choices. A cup of hot chai is the perfect accompaniment, too!

Storage Instructions

These are best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container at room temperature for a day. They won’t be as crispy, but you can reheat them in a preheated oven or air fryer to crisp them up a bit.

FAQs

Let’s answer some common questions:

• What can I do with leftover idli batter? So many things! Besides these fritters, you can make idli upma, dosa, or even idli manchurian.
• Can I make these fritters ahead of time? Not really. They’re best when freshly fried. You can, however, prepare the batter ahead of time and store it in the fridge for a few hours.
• What is hing and where can I find it? Hing, or asafoetida, is a pungent spice used in Indian cooking. You can find it in most Indian grocery stores, or online.
• What is the best chutney to serve with these fritters? Honestly, any chutney you like! Coconut chutney is a classic pairing, but tomato or mint-coriander chutney are also delicious.
• Can I bake these fritters instead of frying? You can try! Brush them lightly with oil and bake at 180°C (350°F) for about 15-20 minutes, flipping halfway through. They won’t be as crispy as fried fritters, but it’s a healthier option.