Semolina/Rava Pakoda

My lovely sis made these pakodas when I visited Mysore recently. I loved them so much that I tried them in Singapore. Results were fantastic. I made them twice on popular demand and the demand is still on :-) Here is how I made those mouthwatering pakoda's which was served with coffee and continued serving another batch for dinner tooo... ;-)

All you need to make pakoda mix :

Fine Semolina (cream of wheat) /Chiroti Rava : 2 cups
Cornflour : 2tbsp
Onion : 1 big
Curry leaves : 3 lines
Coriander leaves : 4lines
Green Chilli : 2
Red Chilli Powder : 1tbsp
Baking Soda(soda bi carb) : 1/2 tsp
Salt to taste
Oil for deep frying pakodas

Preparation:

1. Cut onions lengthwise.
2. Chop green chillies into thin rounds
3. Chop coriander finely.
4. Chop curry leaves coasely

How to make:
1.Mix all ingrediants except baking soda and keep it aside for 20mins.
2.Heat oil in a thick bottomed pan on medium flame till it is sufficiantly hot to deep fry.
3. When the oil is getting hot, add soda bi carb to pakoda mix and mix well. Add water and make pakoda batter. (Batter consistency= loose or should resemble dosa batter)
4. Use wet hands to pour this batter into hot oil. spread the batter while pouring batter into the oil to get irregular shaped pakodas. I like it this way. Alternatively you can spoon the batter into oil to get a more appealing shape. Irregular shapes expose onions to the surface (gives good aroma and crispy onions) and also pakodas becomes thin and crisp. Fry them till brown or your desired color. I like them golden brown. It takes 3-4 mins for each batch to get fried. These pakodas are best eaten while they are hot. You can serve with chutney or sauce. A cup of coffee should not be forgotten to achieve best results. ;-)

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Gave a try to few more dishes from fellow bloggers :

1. Dosakaya Pachhadi from Padma's Kitchen . It was good to eat with rice.

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Our Week end lunch with dosakaya pachadi, bendekayi (Okra) sambhar, kothambari (coriander leaves) pickle and ghee
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A closer look at bendekayi (Okra) sambhar
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2. Also tried Raagi Halwa from Chandrika's blog @ Akshayapatra Photos will be uploaded soon. It was tasty.

Will update few more recipes that I tried with pics in next post.

17 comments:

Happy cook said...

Love the food. The vendakai sambhar looks super.

Nags said...

looks nice and crunchy..

Taste of Mysore said...

@ happy cook and nags,

Thanks for those lovely comments. Bendekayi sambhar was really tasty, could not resist showing it. :)

Asha said...

Love the rave pakoda! We make Rave kodbales too which I love. Ootad thatte looks yummy L, love Bendekai saaru. I get only frozen here, fresh is best I know!:))

Ramya's Mane Adige said...

Hey, ur rava pakoda looks delicious!! but my prob is that I dont find chiroti rave here :(((((
bari upma rava antha sigatte and that will be thick..... adikke nange iduvaregu sajjige( sheera) nu maadakkagilla.. will search for it again this week. and bendekai-eerulli huli is my fav too!!! but my hubby cant stand bendekai :(. So, I dont make much of it...... But you've tempted me so much that im gonna buy some this week!! :)

SUGARCRAFT INDIA said...

The rava pakoda is gud I know coz I've had that before...now that u've given the recipe got no excuses...
The bhindi sambar too looks great!!

Latha said...

The pakodas look yummy Lakshmi! Will surely give them a try soon. Your thali looks good :-)

Taste of Mysore said...

@ Ramya,
Do not use upma rave..u can try them when u get chiroti rave. What a coincidence ..my hubby does not like bendekayi huli..I still make it once in a while..coz I like it ;).

Taste of Mysore said...

@ Sugarcraft India,
Nice to see you here and good to know that you have tried them and liked them too.

@ Latha
Thanks Latha. Try them and let me know how it turned out in your kitchen. :))

Rajitha said...

this pakoda is a great idea..must be really crunchy..yum!! my mouth is seriously watering :)

The Bhandari's said...

bet they were good, coz i too love them, we call them bhajji's or bhaijya

sagari said...

lovely post

Latha Narasimhan said...

HAPPY DIWALI LAKSHMI!:)
Nice pakodas! looks like the rava gives crispness and lovely colour!:)

Trupti said...

Rava pakora looks good..I use besan flour never try rava..but next time I will try rava.

Trupti
Recipe Center

Taste of Mysore said...

@ Rajita, Preeti@Bhandaris, Sagari, Latha, Trupti

Thankyou all for the lovely words. Adding fine rava to pakoda makes it crispy. Try them. :)

lepakshi said...

I tried the pakoda and it came out very tasty,the best recipe.... Thanks for sharing it :)

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