Sunday, April 13, 2014

Bangalore Pakoda

Bangalore Pakoda

    
        This crispy pakoda is very quick to make and retain it crispness for more than 2 ~ 3 hours. I have tasted this recipe in my friends home who is from Bangalore and she said this dish is quite popular there. When I was searching for Karnataka recipes, I came across this recipe from here and though to share this with  you all.  Hope you all like to taste different pokada recipe with out besan flour..Before going into the recipe, Short information about Karnataka.

     Karnataka is the eighth biggest state in India. The capital of Karnataka is Bangalore or Bengaluru which is dubbed as the information technology capital of India.   The state forms a part of the Deccan Plateau. It shares its borders with the Arabian Sea in the west, Maharashtra in the north, Kerala in the southwest, Goa in the northwest, Tamil Nadu to the southeast and Andhra Pradesh to the east. 

       The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from and to the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli-vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine.

Preparation time: 10 minutes
Cooking time: Less than 30 minutes
Serves: 4 ~ 5

Ingredients:
1/2 cup rava 
1/2 cup maida 
1/2 cup rice flour
3 medium size onions, chopped finely 
7 green chillies, minced or to taste
1/4 minced cilantro or as needed
Few curry leaves  
2 tbsp broken cashewnuts
2 tbsp crushed peanuts
2 tbsp shredded fresh coconut
Salt to taste
Water as needed
Oil for deep frying

Bangalore Pakoda

Methods:
Preparation time:
1. In a mixing bowl, Throw in chopped onions, green chillies, cilantro and curry leaves. 
2.Add 1 tbsp boiling hot oil to them. Mix and 
rub the veggies with your palms to coat the oil thoroughly.
3. Throw in rest of the ingredients except oil. Mix everything together and add little water and make it into thick batter.

Cooking time:
4. Heat oil in a pan, take small portion of the batter and drop it in hot oil.
5.Deep fry them until they turn golden brown color. Remove and transfer it to paper towel to drain  excess oil. Serve hot with cup of tea.

Bangalore Pakoda


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Bangalore Pakoda
 Preparation time: 10 minutes
Cooking time: Less than 30 minutes
Serves: 4 ~ 5

Ingredients:
1/2 cup rava
1/2 cup maida
1/2 cup rice flour
3 medium size onions, chopped finely
7 green chillies, minced or to taste
1/4 minced cilantro or as needed
Few curry leaves
2 tbsp broken cashewnuts
2 tbsp crushed peanuts
2 tbsp shredded fresh coconut
Salt to taste
Water as needed
Oil for deep frying

Methods:
Preparation time:
1. In a mixing bowl, Throw in chopped onions, green chillies, cilantro and curry leaves.
2. Add 1 tbsp boiling hot oil to them. Mix and rub the veggies with your palms to coat the oil thoroughly.
3. Throw in rest of the ingredients except oil. Mix everything together and add little water and make it into thick batter. .

Cooking time:
4. Heat oil in a pan, take small portion of the batter and drop it in hot oil.
5. Deep fry them until they turn golden brown color. Remove and transfer it to paper towel to drain  excess oil. Serve hot with cup of tea.
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