Soft and crispy medu pakoda with step by step pictures. Crispy onion pakoda which is soft and delicious.
TABLE OF CONTENTS
Medu pakoda
Hot pakoras with a steaming cup of chai is what everyone need on a perfect evening or a cold winter day. But i like to have it anytime of the day, specially this is one is just yummy. It is crispy, soft and hot.
Ingredients for Medu Pakoda
- Onions - 4 large peeled and sliced thinly
- Green Chilli - 5 to 10 sliced thinly
- Curry leaves - a big handful
- Ginger - 4 cm piece
- Garlic 10 cloves
- Roasted Gram Dal / Pottu Kadalai - ¾ cup
- Gram Flour / Kadalai Mavu - ¾ cup
- Salt to taste
- Oil for Deep frying
Similar Recipe,
Hope you will like this and let me know how it turns out for you.
Medu Pakoda Preparation
- Grind ginger garlic together to a coarse mix. Grind roasted gram dal to a fine powder.
- Take onions, chillies, curry leaves, salt and use your hands to mix really well. This releases the water from the onions.
- Add in the gram dal powder and gram flour and mix well till it is thick and dough like.
- Heat oil for deep frying.
- Drop in small portions of dough and fry till golden on both sides.
- Drain and set aside. Serve.
Medu Pakoda Step by Step
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Medu Pakoda Recipe | Medu Pakora Recipe
Soft and crispy medu pakoda with step by step pictures. Crispy onion pakoda which is soft and delicious.
Ingredients
- Onions - 4 large peeled and sliced thinly
- Green Chilli - 5 to 10 sliced thinly
- Curry leaves - a big handful
- Ginger - 4 cm piece
- Garlic 10 cloves
- Roasted Gram Dal / Pottu Kadalai - ¾ cup
- Gram Flour / Kadalai Mavu - ¾ cup
- Salt to taste
- Oil for Deep frying
Instructions
- Grind ginger garlic together to a coarse mix. Grind roasted gram dal to a fine powder.
- Take onions, chillies, curry leaves, salt and use your hands to mix really well. This releases the water from the onions.
- Add in the gram dal powder and gram flour and mix well till it is thick and dough like.
- Heat oil for deep frying.
- Drop in small portions of dough and fry till golden on both sides.
- Drain and set aside.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
jiyaa eman
Its a boiled white chana paste ? Or dry white chana powder ?
Aarthi
@jiyaa emanIt is roasted gram dal, pottu kadalai / pori kadalai / chana dalia
AJ
How different is the "dalia/ roasted gram dal" powder from besan? I have hard time finding dalia, and don't wish to peel skin of chana one by one.
Aarthi
@AJDalia powder is more fine and it gives the soft texture..
Unknown
Which mixer do you user to grind ginger garlic paste / make very small amount of wet masala? I end up hvign to add water and it feels thinner paste then.