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Adai Batter Vegetable Pakoras

Name: Adai Batter Vegetable Pakoras
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Left over adai batter - 2 cups; Salt - 1 tsp; Baking Soda - 1/2 tsp; Carrot - 1; Chopped Onion - 1/2 cup; Chopped Cabbage - 1/4 cup; Green Chilly - 1; Chopped Cilantro - 1 tbsp + some for garnish; Oil for frying

Posted on September 22, 2016 · Last Updated on August 14, 2019 · By Srividhya G · 42 Comments

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Adai Batter Vegetable Pakoras – The name says it all. Pakoras prepared with left over Adai batter with veggies. :-) I know I have a few pakora recipes in my blog already like idli batter pakoras or punugulu, Patnam pakodi and zucchini pakodas. So now I am including one more that lot – Adai batter pakoras.

My goal for this marathon was to try and post chaat recipes from all over India. I know one marathon is not enough for that but I am trying to post the popular ones. I have only few snack and appetizer recipe from South India like punugulu, pakoras, masala pori, peanut sundal, pattani sundal. I know I missing a lot here but at least something is better than nothing. So the next few recipes are going to be the South Indian Special appetizers/chaats/snacks.

I wanted to post mixed vegetable pakora but I didn’t plan with adai batter at all. During Vinayakar Chaturthi, when I was going through my archives, I saw the adai batter vadai post. I had some left over Adai batter too and suddenly I though why not try pakoras with this batter? Viola tried it right away and we all enjoyed it to the core and here I am sharing with you all, Ingredients:

Left over adai batter – 2 cups
Salt – 1 tsp
Baking Soda – 1/2 tsp
Carrot – 1
Chopped Onion – 1/2 cup
Chopped Cabbage – 1/4 cup
Green Chilly – 1
Chopped Cilantro – 1 tbsp + some for garnish
Oil for frying

Prep – Work:

You can find the adai recipe here. I used two cups of the batter. The batter I used had coconut and curry leaves already added.
Chop the onion, cabbage and green chilly.
Peel the carrot skin and grate the carrot.

Steps:

Heat the oil for frying in a deep wide pan.
Meanwhile mix the veggies to the adai batter.
Add salt, baking soda and chopped green chilly and cilantro too.

Mix well and that’s it the batter is now ready.

Once the oil is hot, reduce the heat to medium low.
Now take small portion of the batter and slowly drop it in oil. In one batch I tried up to 4 small Pakoras.
Let them fry till they turn golden brown or until the oil bubble sound ceases.
Take them out and let it sit in the tissue paper to remove the excess oil.
Repeat the same with the remaining batter.

That’s it. Yummy pakodas are ready. Enjoy this with hot chai.

Notes:

Adjust the salt and spice according to your preference.
Make sure the oil is medium heat before frying. This ensures soft, crispy and well-cooked pakodas.
Do not let the batter sit for a long time. Fry the pakodas right away as the veggies might ooze out lot of water.
Also if you feel the batter is soggy, add more rice flour or chick pea flour. In that case adjust the salt and spice.
Adjust the veggies as per your preference.

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