Chilka Moong Dal/Split Green Gram – 1 Cup
Onion – 2 large
Green Chilli-Ginger Paste – 2 tsp
Cumin Seeds – 1 tsp
Chopped Cilantro – 1/4 Cup
Chopped Curry Leaves – 2 tbsp [optional] Salt – To Taste
Oil – For Deep Frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Moong Dal Pakoda

. Soak moong dal for 1 hour, don’t soak more than that otherwise skin will be separated from dal, wash well and drain water fully
. Grind it coarsely, don’t make a fine paste otherwise pakoda won’t be crunchy.
. I did in 2 batch and each batch pulse for 5-6 seconds that’s all. Don’t add water at all.
. Add chopped onion, ginger-green chilli paste, cumin seeds, chopped curry and coriander leaves, salt and mix well.
. Heat oil for deep frying and add around 3/4-1 tbsp amount of dal paste using hand or a spoon in hot oil, drop 5-6 pakodas and fry until golden brown in medium flame.
. Don’t over crowded wok and cook in medium flame well. Repeat same for remaining dal mixture
. Serve warm with chutney, tea/coffee.

moong dal vada


2 cups Ragi flour
1 cup rice flour
1 Big onion
4 green chillies
1 small piece fresh ginger
2 tablespoons – Peanut
Two pinches of asafoetida powder
2 teaspoon salt(or as per taste)
One spring curry leaves
Oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Ragi Pakoda

. First chop onion, green chillies, ginger and curry leaves finely.
. In a broad vessel add the ragi flour, rice flour and then add chopped onion, chillies, ginger, curry leaves, asafoetida powder and salt.
. Mix thoroughly. Heat one or two tablespoons of oil and add the hot oil in the flour. Mix it well using a spoon.
. Sprinkle handful of water and make a loose dough. Put this dough little by little into hot oil and deep fry till it is crisp.
. Since the colour will be dark, we cannot judge whether it is fried well or not. So fry the first batch for few minutes till sizzling sound subsidizes. Note down the frying time. Normally on medium flame it will take four to five minutes. Fry the remaining dough also for the same time.
. After frying all the pakoda, put few curry leaves in the hot oil and immediately remove it.
. Put the fried curry leaves on the top of pakoda for garnishing.

ragi pakoda


Bottlegourd/Lauki/Dudhi – 1/2 piece
Oil – For Deep Frying

For Batter:

Chickpeas Flour/Besan – 1 & 1/2 Cups
Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Salt – To Taste
Soda-bi-Carb – 1/4 tsp
Chopped Coriander Leaves/Hara Dhaniya – 1 tbsp
Water – 1 Cup or as needed

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Bottlegourd Pakoda

. Peel, wash and cut bottle gourd in thin roundels.
. Slices has to thin otherwise it will not be cooked.
. In a bowl add all the ingredients except water ‘for batter’ and mix well.
. Add water and mix well without forming any lumps to make thick batter. Keep aside for 10 minutes.
. Deep bottle gourd slice in batter to coat all sides well.
. Meanwhile heat oil in a wok and drop bottle gourd piece in hot oil and fry until golden brown both sides in medium-slow flame.
. Repeat same for rest of pieces.
. Don’t fry in high flame or bottle gourd won’t be cooked.
. Since my bottle gourd pieces is large I fried one at a time, if your pieces are small then fry 4-5 in one batch.
. Serve hot with tea/coffee or juice.


Ingredients :

Fresh Corn Kernels : 1 cup
Fresh Mint Leaves : 1 cup
Rice Flour : 1 to 2 tbsp
Green Chillies : 4 or 5
Onion : 1 big sized
Ginger : 1 inch piece
Garlic Cloves : 2
Salt to taste
Oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Corn and Mint Leaves vada

. Peel and chop the onion into small pieces and set aside.
. Grind the corn kernels, mint leaves, green chillies, ginger and garlic cloves into a coarse paste.
. Add the chopped onion, salt, rice flour to it and mix well.
. Apply little oil or water on palm.
. Take small lime size ball of corn dough, flatten them a little and deep fry them in hot oil till golden color on both sides evenly.
. Remove from the oil and serve hot with tomato ketchup and a cup of tea.

Corn mint fritters

Ingredients :

Bell pepper / Capsicum : 1 big sized
Besan / Gram flour : 1 cup
Rice flour : 1/4 cup
Ajwain seeds : 2/2 tsp
Red Chilli Powder : 1 to 2tsp
A pinch of cooking soda
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Capsicum Bajji

. Wash and cut the bell pepper into long strips and set aside.
. Mix the gram flour, rice flour, salt, ajwain seeds, red chilli powder and cooking soda in a bowl.
. Add enough water to make a batter of medium consistency and set aside. Heat oil for deep frying.
. Dip the each bell pepper strip in the gram flour batter and deep fry them till golden brown color on both sides evenly.
. Remove from the oil and serve hot with chopped onions.

capsicum bajji


1/2 Cup – Chana Dal/Bengal Gram
1 tsp – Grated Ginger
1/2 tsp – Cumin Seeds
1/2 tsp – Fennel Seeds
4 – Chopped Green Chilies
1/4 tsp – Asafoetida/Hing
1 Cup – Gram Flour/Besan/Kadala Maavu
1/4 Cup – Rice Flour
2 Medium – Chopped Onion
A Sprig – Curry Leaves
1/2 tsp – Carom Seeds/Ajwain
1 tsp – Red Chili Powder
1/2 tsp – Turmeric Powder
1/2 tsp – Soda Bi-Carb
1 tbsp – Lemon Juice (optional)
4 tbsp – Chopped Coriander Leaves
As needed – Water
To Taste – Salt
For Deep Frying – Oil

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Chana Dal Pakora

. Wash and soak channa dal in water for 2 hours or more, drain water, rinse dal 1-2 times. Peel and chop onion, green chili, coriander leaves, curry leaves.
. Grind chana dal with green chillies, cumin seeds, fennel seeds, ginger, hing into coarse paste. Add 1-2 tbsp of water only if required.In a large bowl add chana dal paste, add onion, salt, curry leaves and mix well.
. Add besan, rice flour, coriander leaves, ajwain, red chili, turmeric powder, soda, lemon juice mix well to combine everything, add water in small quantity to make thick batter for pakoda like in picture.
. Heat oil for frying in a kadai (wok), once oil becomes hot drop spoonful of batter or medium pakora size from hand in hot oil 5-6 in single batch or more if you are using large kadai, fry until it becomes golden brown from all sides, drain in kitchen tissue and repeat same for rest of batter .
. Serve hot with cup of tea or coffee and enjoy as evening snack or breakfast.

chana dal pakora


For Veg Manchurian Balls

1 Cups – Finely Chopped Cabbage
1 Cups – Finely Chopped Carrot
1 Cup – Finely Chopped Beans
1/2 Cup – Finely Chopped Capsicum
1/2 Cup – Finely Chopped Spring Onions
1/2 Cup – Maida/Plain Flour
2 tbsp – Corn Flour
1/2 tbsp – Finely Chopped Garlic
1/2 tsp – Freshly Crushed Black Pepper
2 tbsp – Corn Flour
To Taste – Salt
2-3 Tbsp – Water (if required)
To Deep Fry – Oil

For the Sauce (Gravy)

2 tbsp – Oil
1/2 Cup – Chopped Spring Onions
1 tbsp – Finely Chopped Garlic
1 tbsp – Finely Chopped Ginger
1 – Finely Chopped Green Chili
1 tsp – Pepper Powder
2 tbsp – Soya Sauce
2 tbsp – Chilli Tomato Sauce
1/2 tbsp – Vinegar [optional] 1 tbsp – Corn Flour
1 Cup – Water
To Taste – Salt

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Vegetable Manchurian Gravy

For Veg Manchurian Balls

. Finely chop all the vegetables, garlic, ginger etc and keep aside. Make veg manchurian balls with all the ingredients listed ‘For Veg Manchurian Balls’ except oil and water and try to form balls, if you are think mixture is dry and not able to forms balls then add 1 tbsp water at a time.
. I didn’t added any water, so it’s depends on how fresh is the vegetables you are using. Fry the balls immeditaly as the mixture will start leaving water.
. Heat oil in a pan or wok for deep frying and drop small lemon size balls (wet your hands if needed to form balls). Cook in medium flame with regular stirring until dark golden brown, drain on kitchen tissues and repeat same for rest of mixture.

For Sauce

. In a pan or wok heat oil add ginger, garlic and saute until light golden brown, add spring or red onions and cook until light pink or soft.
. Add pepper powder, soya sauce, chilli-tomato sauce, vinegar,salt (if needed) and mix well. Dissovle corn flour with 1 cup water, add with sauce and mix well. Bring the sauce to boil, sauce will start to thicken add fried manchurian balls and simmer for a minute, garnish with chopped spring onion.
. Serve hot or warm with fried rice, noodles or plain steamed rice.

veg manchurian gravy
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