Making the right amount of idli batter is tricky. You'd often end up having left with a bit of batter that is not enough to go as a set in the steaming mould. Sometimes the batter used for idli are too sour to be made into dosas too. Here's a delightful solution: transform it into crispy and flavorful pakkavada! With just two cups of idli batter and a few pantry staples, you can whip up this crunchy snack in no time.
Ingredients
2 cups idli batter
2 cups yellow split dal
1 tbsp chilli powder
½ tsp salt
½ tsp cumin powder
½ tsp asafoetida powder
Preparation
Grind the yellow split dal into fine powder in a mixer jar
Take the idli batter in a bowl; batter that isn’t too much fermented is best for this recipe
Add the yellow split dal powder into the batter
Now add the chilli powder, salt, cumin powder and asafoetida powder
Into it add two tablespoons of oil too
Mix well using your palm into soft dough
Fill a sevanaazhi (string hopper mould) with enough dough
Make sure to add the pakkavada mould
Heat oil in a pan
Press the dough into the hot oil
Flip and cook all the sides
Fry until the dough is cooked well and turns light brown
Scoop them out into a plate
Crispy and tasty pakkavada is ready.
