Description
A deep fried snack prepared with a combination of rice and lentils| Ingredients | |
|---|---|
| ½ cup | Sona masoori rice |
| ¼ cup | Toor dhal |
| ¼ cup | Bengal gram (kadhala paruppu) |
| 2 cnt | Red chilli |
| 3 stks | Curry leaves |
| 10 cnt | Shallots |
| ¼ cup | Coconut(chopped) |
| Salt (as per taste) | |
| Oil (for deep frying) |
Instructions
Wash and soak the rice and dhals together for one hour. Grind it coarse with less water, like, for vada, with red chillies and curry leaves.
Cut onions into bigger pieces. Add onions and chopped coconut to the ground batter with salt to taste.
Heat oil in a kadai. Drop big portions, of the size in the photograph. When it becomes golden brown turn it into the other side.
Notes
The ingredients listed in the recipe makes it delicious. You can go for your own choice of onions and coconut. I used shredded coconut.
Amma used to make it the traditional way. Me and my cousins used to sit and eat together. Would be gone in seconds.
Comparitively this absorbs less oil than vada.
Source
Amma
33 Comments
sugan i tried this & it came out well, good in taste.
Nice to hear the feedback from you, Viji…
Do you have any suggestion for this ? B’coz i liked the taste, so going to try today also. Today is ‘Ammaavasai’ instead of Dal Vada going to try this again…
Sugan, forgot to tell you. I tried this weekend, the outcome was good. But, while it was warm its bit hard to eat. But it tasted good.
As usual, like other deep fired snacks it might taste or feel different when it becomes cold. Your experience sounds weird, pa. You would have kept the heat lower than what was necessary while frying. Let it be more than medium next time and let me know, Shan…Thanks for the fdbk…
Thanx sugan. Will try it again and let you know the outcome tonight – shan
hi sugan mouth watering and yammy recipe i luv is one
Thank you White…
hi sugan, another simple and delicious recipe from u.picture looks very nice.i have one doubt what kunkku means?thanks for sharing such a wonderful recipe
Thank you, Sanabika… Let me go for a guess abt kunukku. There is a word in Tamil called "thunukku" which means a small piece. That would have transformed into this. Anyways, I'm not sure. Sorry abt that…
Hi Sugan,Thanks for ur reply.now only i heard about kunukku thats why i was asking about that.thanks for ur guess also.
Pleasure is mine, Sanabika…
This looks yummy Sugan. But don’t have pacharisi at home. when i get it i will try and tell u.
Thanks. You can try with any rice, blossom…
Rahi If you dont have pacharisi. try with biryani(basmathi rice)… Athuvum pacharisi than..VIJI
Hi sugan,
what sona masoori rice called in tamil?. pictures r so nice tempting to eat.good job.
abi
Thanks, Abi. It's nothing but pacharisi(raw rice)…
Thanx Sugan, gonna try 2day evening and meet u with the outcome…
abi
That'll be my pleasure..
Sugan i made chicken pakoda and the pic looks similar to that dal pakoda.. Tot of uploading it yesterday. Then i tot lemme upload it tomm. Because this kunukku and chicken pakoda is looking exactly same by its looks.. So i uploaded only in my blog.. Will surely upload it tomm for sure.. Ungaluku vettu vaika vendamnu nenachurukaen.. he he.. just kidding ..]VIJI
I wonder, too, sometimes the recipe with totally diff. ing. look alike…Viji…
Yes Sugan.. This dal pakoda, chicken pakoda, onion pakoda everything looks similar nah.. May be because of the deep frying .. VIJI
Sugan.. nice recipe.. I think we can name it as dal pakoda.he he.. it looks like onion pakoda, chicken pakoda… Will surely give it a try and come back to u with good comments..VIJI
Thanks Viji. Its a nice different name actually…
wonderful recipe….thanx for sharing this…
Thank you, Vidhya…
I am from kumbakonam – tanjore dist. Its a weekly once snack in most of our relatives houses in kumbakonam. I guess this is kumbakonam special.
Thank you for sharing this, Anitha.
BTW, Which city side snack is this ?
Sorry, pa. I've no idea abt the origin. I have to appreciate you for the enthu to try stuffs…
Hi Sugan, Nice post…What kind of rice did you used ? Combination of chutney tastes great na…surely will try tomorrow and let you know the outcome. Also one more doubt: Do we need to add any water while grinding ? What consistency it should be like ? – shan.
Thank you, Shan. Of course, it goes well with chutney. I used sona masoori. Grind it with less water like for vada…
Updated in the recipe, too…