It was very breezy, cloudy and slightly drizzling since afternoon. Its a perfect weather in all aspects to have some crunchy pakodas on the side of hot chai. We have been avoiding oil fried pakoda or any snacks as we have been trying to lose weight and be more conscious about what we eat. But today we have got a nice excuse. Yes.!!! Our friends family was visiting us this evening, and I decided to make crunchy pakodas with my leftover wheat rava idly batter. I added few extra ingredients to the leftover batter and finally the pakodas came out well.
Ingredients
Wheat Rava Idly Batter ( Leftover ) - 3 Cups
Besan \ Kadalai Maavu \ Senaga Pindi - 3 tbsp
Rice Flour \ Biyam Pindi \ Arisi Maavu - 3 tbsp
Red Chilli Powder - 3 tsp
Salt - To Taste
Hing \ Asafoetida - 1 Dash
Green chilli - 3 Medium finely cut into tiny pieces
Sombu \ Fennel - 1 tbsp
Coriander Leaves chopped - 2 tbsp
Curry Leaves - 5 or 6 crushed into tiny pieces
Red Onion - 1 medium cut into small pieces
Method
- Take the left over wheat rava idly batter in a big bowl. Add the other ingredients as mentioned above to the left over idly batter and mix everything in the bowl thoroughly without adding any water.
- Heat oil in a small pan. When you start noticing flames coming out of the oil, simmer the heat and small dropping the pakoda batter by hand into different small shapes.
- Now increase the heat to medium level and allow the pakodas to get fried uniformly.
- When its golden brown, take out the pakodas and spread them on a plate covered with a tissue paper.
- As noticed, there is not much oil in these type of pakodas. Unnoticed extra oil from the pakodas would be absorbed in the tissue paper.
- Continue the process till you finish the whole pakoda batter.
Tips
Try to make the pakodas into very smaller shapes to get more crunchy ones.
Try to use red onion instead of yellow or white onions in this batter as its more tastier with red onions.
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