Description
Deep fried lentil dumplings, crispy on the outside and soft on the inside, a tea time snack from Tamil Nadu.| Ingredients | |
|---|---|
| 1 cup | Gram flour (besan) |
| 1 tbsp | Rice flour |
| 2 pinch | Sodium bi carbonate (cooking soda) |
| ½ tsp | Salt (or to taste) |
| 2 tsp | Vanaspathi / butter |
| ½ no | Onion (finely chopped) |
| 1 no | Green chilli (finely chopped) |
| ½ tsp | Ginger (finely minced) |
| 1 tsp | Cumin seeds |
| 2 pinch | Turmeric powder |
| ¼ tsp | Red chilli powder |
| 4 nos | Curry leaves (finely minced) |
| 2 stks | Coriander leaves (finely chopped) |
| ¼ cup | Water (approx) |
| 5 cup | Oil (for deep frying) |
Instructions
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.
Notes
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.
9 Comments
Hii mullai, where did you get vanaspathi inUS ? The Indian store near me don’t carry this. Any luck in American store ?
Hi Mullai,
I made this snack today for afternoon,and it came out really good. I used butter instead of vanaspati.Thanks again for posting all this wonderful recipes.saji surendran.
I tried this 3 times it came very well. thank u mullai.
Always i make crunchy pakoda. For a change y’day i made methu pakoda and the taste was awesome…very soft tiny tiny pakodas, want to make again this week..thank u.
hi mullai,
i had tried many of your recipes and it came out well.one request from my side,i need paruppu vadai recipe my husband love it…
Hi Mullai,
When I saw this recipe, had a flashback. I tasted it in a marriage long back when I was younger than 10. Remembered it after sometime. Started explaining it to my Mom. My poor Mom! She was unable to recall it. Somehow got it and told me. It’s my favourite. Thanks.
Sugan
Hi, Thanks for this site. But is it necessary to put vanaspathi or I can use butter in your recipes? thank you
Hi Irene,
I haven't really tried with butter yet, so don't wanna give any false hope.
Faith is the surest guide in the dark days. The best combo for this pakoda is the green chutney. The pakoda was good.