Chutney dal | pottukadalai | fried gram 1 cup Rice flour 1/2 cup Ginger a small piece Green chili 1-2 Onion 2 Salt as needed Garlic 2 cloves Fennel seeds | sombu |saunf 1 tsp Oil for deep frying Curry leaves few
Grind the chutney dal into a fine powder in a mixie.
Finely chop the onions, curry leaves and green chili. Grate the ginger.
Using a mortar and pestle, crush the fennel seeds, chopped green chili and garlic pods. Even you can pulse coarsely in a mixie.
In a wide bowl add the ground flour, rice flour, salt, grated ginger and the fennel garlic mixture. Add the finely chopped onions.
Add 1 tblsp of hot oil to this.
Sprinkle little water and make a stiff yet soft dough. Ensure not to have any cracks in the dough. Make it into lemon sized balls.
Heat oil for deep frying. Once the oil becomes hot, keep this in medium flame. Fry in batches till golden brown.
The pakodas were crisp outside and soft inside. Serve with tea or coffee.
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