Friends not sure about you but the lockdown is making my cloths shrink! True storey. There is a limit of doing laundry, arranging the pantry, cleaning the house.
I am on a overdrive of cooking and trying new recipes or perfecting an old one.
Although deep fried but the main ingredient in these pakodas are whole green lentil. I am almost considering it a healthy food under the circumstances. I mean I need to be sane too while home bound for two weeks now. The future seems to be uncertain too.
With netflix on a cup of hot tea these are just the snack you need. Crispy on the outside and soft inside. You can thank me later.
I had ground lentil powder at home, that I used. It can also be done by soaking yellow moong dal for and hour, drain the water then grind it. Keep a Tbsp of soaked unground dal separately to be added to the batter.
Ground green lentil powder 11/2 cup
Skinless moong dal 1 Tbsp
Chopped green onion 3/4 cup
Rice flour 2 Tbsps
Cilantro 4 Tbsps
Green chillies 4 ( optional )
Coriander seeds 2 Tbsps
Red chilli powder 1/2 tsp
Baking powder 1/2 tsp
Salt to taste
Oil for frying
Soak the skinless moong dal for an hour.
Take all the ingredient except the oil for frying in a bowl. Add water little by little to form a thick batter. Rest for 10 minutes.
Take a wok and fill it with cooking oil about one and half inch deep on high heat. When the oil is hot crank the temperature down to medium. Take a teaspoon of mixture and carefully put in the oil. Wait for a few minutes and then turn them. Cook till they are light brown in colour. Collect them on kitchen towel.
Enjoy with your choice of dip, I had tomato ketchup at home, which is what I served them with.