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Pakodas made with gram flour and cooked rice
Published On: 18 Jan 2003
English: Gram Flour
malayalam: Kadala Podi / Kadala Mavu
telugu: Senaga Pindi / Chenaga Pindi
hindi: Besan / Channa No Lot
Gujarati: Channa No Lot
Konkani: Chonyapitti / Sone Pet
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Bengali: Laban / Noone
Mix together all the above ingredients except oil.
Add about 1/4 cup of water to make a thick batter.
Heat oil in a pan or a kadai on a moderate heat.
Spoon the batter into the hot oil with a tablespoon.
Deep fry till light golden brown.
Drain on a paper towel to remove excess oil and fry once again in very hot oil briefly.
:- Serve hot with chutney of your own choice.
:- For this recipe you may also use leftover cooked rice.
nice recipe.taste is good.
should cooked rice be used as such or should it be grinded?is this what we get in kerala thattukada?
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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