My Amma used to make this as a vadai for prasadhum without onions and we used to love it. Its very simple, does not take in much oil, very tasty, a wonderful snack to have with tea or coffee. Make it when you have friends dropping in and you are out of snacks. Takes 10 minutes to prepare if you use curd and 5 minutes if you add sour cream. This is very delicious when you eat it hot or cold. The output is a very crunchy pakoda on the outside but chewy and soft on the inside. Can be eaten as such or with any chutney or sauce. This is an entry to Pakoda Event hosted by Rushina of A perfect bite for the month of July.
Kadai/vessel to deep fry
A spoon with holes to remove excess oil
Paper towel to remove excess oil
Rava/Cream of Wheat/ Sooji – 1 cup
Rice Four - 1 tspCurd/yogurt plain – 1 cup
Green chilli's – 2
Asafoedita a few shakes
Coconut - 1 or 2 tbsp
Onion - 2 tbsp (optional)
Replace curd with sour cream to make it immediately and the result is a crisp and crunchy pakoda in 5 minutes
1.Mix rava green chilli's, asafoetida, grated ginger, salt minced cilantro, coconut, chopped curry leaves,onions and salt.
2. Add curd or yogurt to it and mix it.
3. Allow it to soak for 8 mins. (use sour cream and make it immediately)
4. Heat the oil and make pattis or just sprinkle like pakodas.
5. When it turns golden brown remove and serve it hot.