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Pakoda Curry With Gravy


For Seasoning:


Grind cumin and ginger to a paste and keep aside. Mix 4 tbsp of channa flour and buttermilk. See to that it does not form a lump. Add cumin and ginger paste along with chilli powder, turmeric slightly cooked tomato and salt. Keep it aside. Cut the onions into medium sized pieces. Mix the remaining channa flour and the onions. Add chilli powder and cooking soda and make a thick batter. Do not add too much water. Add slowly then and there while making the pakodas. Make small pakodas out of this batter. Now boil the buttermilk and channa flour solution in a low flame. Add the pakodas to this solution slowly. Keep stirring carefully so that the pakodas are not disturbed. When the gravy thickens remove from fire. Garnish with curry leaves and cilantro. This gravy goes well with rice.

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