[h=2]Description[/h]
Deep fried lentil dumplings, crispy on the outside and soft on the inside, a tea time snack from Tamil Nadu.
[TH="bgcolor: #888888"]Ingredients[/TH]
[TH="bgcolor: #888888"][/TH]
[TD="bgcolor: #F4F4F4"]1 tbsp[/TD]
[TD="bgcolor: #F4F4F4"]Rice flour[/TD]
[TD="bgcolor: #F4F4F4"]½ tsp[/TD]
[TD="bgcolor: #F4F4F4"]Salt (or to taste)[/TD]
[TD="bgcolor: #F4F4F4"]½ no[/TD]
[TD="bgcolor: #F4F4F4"]Onion (finely chopped)[/TD]
[TD="bgcolor: #F4F4F4"]½ tsp[/TD]
[TD="bgcolor: #F4F4F4"]Ginger (finely minced)[/TD]
[TD="bgcolor: #F4F4F4"]2 pinch[/TD]
[TD="bgcolor: #F4F4F4"]Turmeric powder[/TD]
[TD="bgcolor: #F4F4F4"]4 nos[/TD]
[TD="bgcolor: #F4F4F4"]Curry leaves (finely minced)[/TD]
[TD="bgcolor: #F4F4F4"]¼ cup[/TD]
[TD="bgcolor: #F4F4F4"]Water (approx)[/TD]
[h=2]Instructions[/h]
Take a deep bowl, mix soda and vanaspati to make a creamy texture. Then add, gram flour, rice flour, turmeric, red chilli powder, salt, chopped onions, green chillies, ginger, curry leaves, coriander leaves and cumin seeds. Sprinkle water and mix to combine everything without leaving any lumps. The consistency should be thicker than dosai batter, should look very sticky like glue. Meanwhile heat oil and keep it ready on medium flame. Take a handful of the batter and simply pinch a portion of it at a time in the hot oil. Fry until it looks golden brown on the outside. Drain excess oil with paper towel and serve.
[h=2]Notes[/h]This Pakoda has to be consumed hot, better to serve immediately after frying, bcos the outer layer tends to be crispy only for a while.
BY MULLAI :first:
| 1 cup | Gram flour (besan) |
| 2 pinch | Sodium bi carbonate (cooking soda) |
| 2 tsp | Vanaspathi / butter |
| 1 no | Green chilli (finely chopped) |
| 1 tsp | Cumin seeds |
| ¼ tsp | Red chilli powder |
| 2 stks | Coriander leaves (finely chopped) |
| 5 cup | Oil (for deep frying) |
[TH="bgcolor: #888888"]Ingredients[/TH]
[TH="bgcolor: #888888"][/TH]
[TD="bgcolor: #F4F4F4"]1 tbsp[/TD]
[TD="bgcolor: #F4F4F4"]Rice flour[/TD]
[TD="bgcolor: #F4F4F4"]½ tsp[/TD]
[TD="bgcolor: #F4F4F4"]Salt (or to taste)[/TD]
[TD="bgcolor: #F4F4F4"]½ no[/TD]
[TD="bgcolor: #F4F4F4"]Onion (finely chopped)[/TD]
[TD="bgcolor: #F4F4F4"]½ tsp[/TD]
[TD="bgcolor: #F4F4F4"]Ginger (finely minced)[/TD]
[TD="bgcolor: #F4F4F4"]2 pinch[/TD]
[TD="bgcolor: #F4F4F4"]Turmeric powder[/TD]
[TD="bgcolor: #F4F4F4"]4 nos[/TD]
[TD="bgcolor: #F4F4F4"]Curry leaves (finely minced)[/TD]
[TD="bgcolor: #F4F4F4"]¼ cup[/TD]
[TD="bgcolor: #F4F4F4"]Water (approx)[/TD]
[h=2]Instructions[/h]
Take a deep bowl, mix soda and vanaspati to make a creamy texture. Then add, gram flour, rice flour, turmeric, red chilli powder, salt, chopped onions, green chillies, ginger, curry leaves, coriander leaves and cumin seeds. Sprinkle water and mix to combine everything without leaving any lumps. The consistency should be thicker than dosai batter, should look very sticky like glue. Meanwhile heat oil and keep it ready on medium flame. Take a handful of the batter and simply pinch a portion of it at a time in the hot oil. Fry until it looks golden brown on the outside. Drain excess oil with paper towel and serve.
[h=2]Notes[/h]This Pakoda has to be consumed hot, better to serve immediately after frying, bcos the outer layer tends to be crispy only for a while.
BY MULLAI :first:
