Ingredients:
Besan Flour: 1 cup
Onion(medium): 1 (chopped finely)
Green chilli: 2 (finely chopped)
Dill leaves(sabsige soppu): 1 handful (chopped)
Baking soda: Pinch
Cumin(Jeera): Pinch
Garam masala: Pinch ( Optional)
Coriander Leaves: 5-6 strands (chopped)
Curry Leaves: 3-4 (chopped)
Salt to taste
Oil for deep frying
Method:
1. Mix all the ingredients except oil. Add enough water to form a thick batter.
2. Heat oil on medium heat. Scoop a spoonful of batter and slowly drop into the oil. Fry on both the sides until light brown in color.
3. Place the pakodas on paper towel.
4. Serve hot.
Ingredients:
Potato: 3 (Peeled and grated)
Green chilli: 1 (finely chopped)
Turmeric Powder: Pinch
Cumin Seeds: Pinch
Garam Masala Powder: 1/4 tspn
Chilli Powder: Pinch or according to taste
All Purpose Flour: 1 tbspn
Baking Powder: Pinch
Salt to taste
Coriander Leaves: 4-5 strands (finely chopped)
Oil for shallow frying
Method:
1. Squeeze out the liquid from grated potato as much as u can. Place the squeezed potato in a bowl.
2. Add chilli powder, all purpose flour, garam masala, turmeric, coriander leaves, green chilli, cumin, baking powder and salt. Mix well.
3. Heat oil in a frying pan. Drop a portion of potato mixture into pan and slightly flatten it. Cook on both the sides until light golden brown in color.
4. Serve hot.
Ingredients:
Channa Dal: 1 cup
Onion(small): 1/2 (finely chopped)
Ginger: 1'' piece
Garlic: 4-5 cloves
Dill Leaves(Sabsige Soppu): 1/2 cup (chopped)
Cinnamon: 2'' piece
Cloves: 3-4
Green chilli: 2-3
Red chilli Powder: 1/2 tspn
Curry Leaves: 5-6 (chopped)
Cumin seeds: 1/2 tspn
Coriander Leaves: 5-6 strands(chopped)
Oil for deep frying
Salt to taste
Method:
1. Wash and soak channa dal for about 4-5 hrs.
2. Grind together green chilli, cinnamon, cloves, cumin seeds, ginger and garlic. keep it aside.
3. Drain out the water from the channa dal.
4. Divide into 2 batches. Grind 1 batch to a smooth paste ( This helps in binding) and another to a course. Do not add any water.
5. Mix grinded channa dal, dill leaves, curry leaves, onion, coriander leaves, chilli powder, salt and the paste.
6. Heat oil in a heavy bottomed pan on medium heat. Check if oil is ready by adding small bit of vada mix. If it rises immediately to the top, then oil is ready for frying.
7. Take a small ball out of the vada mix and gently press to a round shape and slowly put it in the oil. You can add 3-4 at a time.
8. Fry on both the sides until light brown in color.
9. Remove from the oil and put it on the paper bowl.
10. Serve hot.
Note: This recipe makes about 15-18 vada.
Ingredients:
Sabudana( Sabbakki): 1 cup
Potato: 2
Onion(small): 1( finely chopped)
Green chilli: 2 ( finely chopped)
Chilli Powder: 1/2 tspn
Coriander leaves: 5-6 sprigs (finely chopped)
Rice Flour: 3-4 tbspn
Cumin(jeera): 1/2 tspn
Salt to taste
Method:
1. Wash sabudana and soak for 3-4 hrs. Drain out the water and keep aside.
2. Grate potato and squeeze out moisture from it. Add sabudana and all other ingredients. Mix well.
3. Heat oil in a pan on medium heat.
4. Take a small ball of sabudana mixture and gently press to form a flat disc.
5. Slowly slide the vada into the frying pan and fry till light brown in color.
6. Remove the vada and place it on the paper towel.
7. Serve hot
