Make your own free website on




Peel the ginger, chop fine and keep aside. Chop green chillies, onion, curry leaves and coriander leaves fine and keep aside. Halve the cashewnuts and keep aside. Mix channa dal flour and rice flour, ginger, green chillies, onion, curry leaves, coriander leaves, salt, baking soda, cashewnuts, ghee and asafoetida togehter; knead the dough by adding water so that a "dropping " consistency is acheived. If the dough is thinned beyond this consistency, the pakodas will disintegrate when they hit the surface of the hot oil. Heat oil in a sauce pan; scoop ip a handful of dough and gently drop into the hot oil, one bit after another. Never mind what shape the bits assume. When the pakodas are uniformly cooked to a reddish brown, remove them from the frying pan and serve hot.

Previous | Next | Snacks | Main Menu