Medhu Pakoda


Deep fried lentil dumplings, crispy on the outside and soft on the inside, a tea time snack from Tamil Nadu.
1 cup Gram flour (besan)
1 tbsp Rice flour
2 pinch Sodium bi carbonate (cooking soda)
½ tsp Salt (or to taste)
2 tsp Vanaspathi / butter
½ no Onion (finely chopped)
1 no Green chilli (finely chopped)
½ tsp Ginger (finely minced)
1 tsp Cumin seeds
2 pinch Turmeric powder
¼ tsp Red chilli powder
4 nos Curry leaves (finely minced)
2 stks Coriander leaves (finely chopped)
¼ cup Water (approx)
5 cup Oil (for deep frying)




Take a deep bowl, mix soda and vanaspati to make a creamy texture. Then add, gram flour, rice flour, turmeric, red chilli powder, salt, chopped onions, green chillies, ginger, curry leaves, coriander leaves and cumin seeds.  Sprinkle water and mix to combine everything without leaving any lumps. The consistency should be thicker than dosai batter, should look very sticky like glue. Meanwhile heat oil and keep it ready on medium flame. Take a  handful of the batter and simply pinch a portion of it at a time in the hot oil. Fry until it looks golden brown on the outside. Drain excess oil with paper towel and serve.




This Pakoda has to be consumed hot, better to serve immediately after frying, bcos the outer layer tends to be crispy only for a while.

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9 comments to Medhu Pakoda

  • Cappuccino

    Hii mullai, where did you get vanaspathi inUS ? The Indian store near me don’t carry this. Any luck in American store ?

  • arulsurendran

    Hi Mullai,

    I made this snack today for afternoon,and it came out really good. I used butter instead of vanaspati.Thanks again for posting all this wonderful recipes.saji surendran.

  • shanthiganapathi

    I tried this 3 times it came very well. thank u mullai.

  • kaviarun

    Always i make crunchy pakoda. For a change y’day i made methu pakoda and the taste was awesome…very soft tiny tiny pakodas, want to make again this week..thank u.

  • shanthikrishna

    hi mullai,

    i had tried many of your recipes and it came out request from my side,i need paruppu vadai recipe my husband love it…

  • Suganswami

    Hi Mullai,

    When I saw this recipe, had a flashback. I tasted it in a marriage long back when I was younger than 10. Remembered it after sometime. Started explaining it to my Mom. My poor Mom! She was unable to recall it. Somehow got it and told me. It’s my favourite. Thanks.


  • ar_irene

    Hi, Thanks for this site. But is it necessary to put vanaspathi or I can use butter in your recipes? thank you

  • Chitra

     Faith is the surest guide in the dark days. The best combo for this pakoda is the green chutney. The pakoda was good.

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