Onion pakodas are easy to make when guests come without prior intimation. In India the taste differs in norh and south region. The ingredients used are the same only the proportion of water varies. In south india specially in Tamilnadu the pakodas are hard in north india they make little soft and serve with tea.
Besan [ Gram Flour] (1 cup)
Rice Flour (2 tbs)
Small Onions (chopped, fine, 3/4 cup)
Green Chilies (chopped, fine, 2)
Curry Leaves ( chopped, 2 tbs)
Coriander Leaves (chopped, 2 tbs)
Ginger (1 1/2 tsp)
Salt (to taste)
Ghee (2 tbs)
Oil (to fry)
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Category: Tiffin \ Snack time
In a wide bowl add cut onions, coriander leaves, curry leaves, chopped ginger, and green chilies.
Mix well by squeezing the ingredients.
Add besan, rice flour and salt.
Heat ghee and oil in a pan and pour on the mixture when it is hot.
Crumble the mixture using your fingers.
Add 1 or 2 tablespoons of water if required.
Heat oil in a pan. Drop small portions of the mixture into the oil.
Deep fry till they are crisp, flipping after every couple of minutes.
Step by step pictures of the recipe:
Onions and green chilies should be chopped fine.
Pour the butter-oil mixture when it’s hot.
Rub and mix the ingredients by not adding water initially.
Add water using a spoon. This step is a very important one.
Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.
Chana Dal [Chick Peas] (split, 1/4 cup)
Toor Dal [Pigeon Peas] (split, 1/4 cup)
Onions (chopped, fine, 1/2 cup)
Coriander Leaves (as desired)
Curry Leaves (chopped, few)
Green chili (chopped, fine, 1)
Ginger (grated, 1 tsp)
Rice (raw, 1 tsp)
Oil (to deep fry)
Salt (to taste)
Red chilies (2)
Cook time: 45 minutes
Cuisine: South Indian
Category: Snack \ Tiffin
Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
Soak red chilies along with the peas.
Strain the water and add the peas to a grinder bowl.
Save the water and add if required.
Grind to a coarse consistency.
Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
Mix all the ingredients.
Heat oil in a pan.
Make a small lemon sized balls with the batter.
Wet a plastic sheet and flatten the ball.
Gently lower the balls and fry on a medium flame.
Cook on both the sides.
Transfer the vadas on a paper towel to remove excess oil.
Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
Plastic sheet helps vada to give a bulge at the center and thin on the sides.
Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.